The ULTIMATE Sicilian Food Tour in Sicily, Italy (12 dishes WITH locals!)
The ULTIMATE Sicilian Food Tour in Sicily, Italy (12 dishes WITH locals!)
Notable moments
- 01:46 Tasting Caponata at Gambrinus
Juliana and Martin try caponata, a traditional Sicilian sweet and sour appetizer made with fried eggplant, celery, capers, olives, tomato sauce, and topped with sliced almonds. Juliana notes the unique texture and delicious sweet-and-sour flavor profile while sitting at an outdoor restaurant table.
Agrigento, Italy - 02:23 Trying Pesce Spada alla Siciliana
Martin samples Pesce Spada alla Siciliana, a grilled swordfish steak topped with fresh tomatoes, capers, olives, garlic, herbs, and lemon juice. He explains that swordfish thrives in the cold Mediterranean waters around Sicily and demonstrates the Sicilian cheek pinch gesture to show how good it tastes.
Agrigento, Italy - 03:27 Eating Brioche con Gelato
Juliana enjoys brioche con gelato, a traditional Sicilian breakfast treat consisting of gelato stuffed inside a soft, fresh brioche bun. She shows off her pistachio gelato filled brioche and highlights how locals genuinely eat ice cream sandwiches for breakfast in Sicily.
Agrigento, Italy - 04:11 Sampling Cassata Siciliana
Martin tastes a mini Cassata Siciliana cake, which features sponge cake soaked in fruit liqueur, layered with sweet ricotta cream, chocolate chips, and candied peel, encased in green marzipan and royal icing. He praises the rich sweetness and pistachio topping on this classic island dessert.
Agrigento, Italy - 05:09 Trying Pane con la Milza
The hosts visit La Antica Panineria to try Pane con la Milza, an iconic street food sandwich packed with tender spleen and lung cooked in lard. Despite being a self-proclaimed picky eater, Juliana bites into the soft bread and tender meat, praising how exceptionally soft and flavorful it is.
Agrigento, Italy - 06:43 Tasting La Mignolata
At La Panetteria e Rosticceria, Martin meets owner Alessandro and tries La Mignolata, a flower-shaped Agrigento pastry filled with mortadella, cheese, and olives. Alessandro explains that the name comes from 'mignola', the olive tree flower, and explains how each Sicilian town has its own distinct culinary specialty.
Agrigento, Italy - 08:05 Enjoying Traditional Sicilian Arancine
Martin and his aunt enjoy freshly fried arancine, deep-fried rice balls stuffed with ragù, cheese, and meats. Martin's aunt explains the Arab origins of the dish from when rice and citrus were introduced to Sicily, while Martin details the regional naming difference between Arancina in the west and Arancino in the east.
Agrigento, Italy - 11:38 Tasting Fresh Cannoli in Taormina
Visiting Pasticceria Minotauro in Taormina, Juliana and Martin eat authentic Sicilian cannoli with crispy fried shells filled with fresh sweet ricotta cream. Juliana bites into the crunchy shell and raves about the smooth, sweet ricotta filling while sitting outdoors in a leafy town square.
Taormina, Italy - 12:43 Sampling Pasta alla Norma in Catania
At La Pentolaccia restaurant in Catania, Martin tries Pasta alla Norma, a signature dish made with macaroni pasta, rich tomato sauce, fried eggplant slices, and grated aged Ricotta Salata cheese. He describes how the tender eggplant melts in his mouth and contrasts with the salty, crumbly cheese.
Catania, Italy - 13:58 Eating Panelle and Sfincione in Palermo
In Palermo's Mercato del Capo street market at Stanlio e Ollio, Martin eats panelle (chickpea fritters) while Juliana enjoys sfincione, a thick Sicilian pan pizza covered in tomato sauce and ricotta. They describe the crispy chickpea fritters and airy, thick pizza crust as quintessential Sicilian street food.
Palermo, Italy - 14:54 Cooling Down with Sicilian Granita
Sitting outside at Spinnato in Palermo, Martin and Juliana enjoy refreshing fruit granita, a semi-frozen Italian icy dessert served in lemon and orange flavors. They discuss how granita is made with water, sugar, and fresh local fruits, making it the ultimate summer treat in Sicily.
Palermo, Italy
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