Sicily is one of Italy’s two large islands, the one which the Calabria peninsula, the toe of the Italian boot, appears to be kicking into the Mediterranean Sea. There are strong Greek and Arab influences in the island’s cuisine, for example the use of saffron. Seafood plays a major role, with tuna and swordfish making regular appearances. The Southern Italian sweet-sour taste, known as agro-dolce, is very big in Sicily, as seen in dishes such as eggplant caponata, finished with red wine vinegar and sugar or honey. Sicily is a major olive oil-producing region, and also grows a large amount of citrus fruits; both are used liberally to flavor the cuisine.

Recipes from Sicily:

Sicilian Salt-Cod and Blood Orange Salad with Red Onions and Olives

Eggplant Caponata with Roasted Red Peppers & Parmesan Tuile

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