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Sicily is famous for its colourful and wide-ranging cultural influences, which left traces both in the architecture and in the cuisine. Phoenicians, Greeks, Romans, Arabs, Normans, Spanish dominated the island in turn over the centuries, introducing new ingredients and spices. Today, Sicilian cuisine is a strong-flavoured, spicy and exotic mixture of tastes still belonging to the local culinary tradition but still open to experimentation to create new combinations.

The Arabs were the first to import rice, citrus fruits, melons, raisins, sugar and a rich assortment of spices such as cinnamon, pepper, saffron, clove and nutmeg, all fundamental ingredients in Sicilian cuisine. The Norman and the Swabians were more inclined towards meat dishes, while the Spanish introduced goods imported from the New World such as corn, turkey, tomato and cocoa seeds. The baroque habit of arranging sumptuous displays of food come s to us from our Spanish dominators. They also spread the usage of colouring food with natural dyes derived from roses, saffron and pistachios.

Sicilian yellow melons

Fresh basil

Tunisine aubergine

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