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Sea Flavours

Fish and seafood have been given the place of honour in Sicilian cuisine. Swordfish is the most renowned delicacy of our seas and it's almost omnipresent all over the island. Off the eastern coasts it is still caught with the harpoon, according to an age-old tradition, and then cooked "alla ghiotta" (with tomato sauce, onion, celery, capers and olives), or simply roasted and seasoned with "salmoriglio" a mixture of extra-virgin olive oil, salt, pepper, lemon juice and oregano.

Dusky groupers, sargos, sawfish, and long fin tunnies (fish from the family of mackerels) are very common in the Riviera dei Ciclopi, between Acitrezza and Catania.

The sea bream is prepared according to a typical recipe: it is baked and seasoned with beef soup and onion or served with a delicate orange mayonnaise. The striped sea bream is very renowned in the north coast. Off the west tip of the island, where the Tyrrhenian Sea flows into the Ionian Sea, a wide variety of fish can be fished: cuttle-fish, squids, crustaceans, anchovies and tuna .

Tuna is very popular all over Sicily and it's the most processed fish both for internal use and export. " Bottarga " (raw tuna fish eggs) is also referred to as Sicilian caviar. Sardines a beccafico is a traditional dish renowned throughout the island. It is made with boned sardines stuffed with toasted "mollica" (the soft inner part of bread), chopped onion, raisins, pinenuts, a sprinkle of lemon juice and sometimes sugar.

Saraghi

Sicilian sardines

Sardines a Beccafico

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