| Name | Image | Description |
|---|
| Arancini orarancine |  | stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century duringKalbid rule. |
| Cannoli |  | shortcrust pastry cylindrical shell filled with sweetened sheep milk ricotta |
| Caponata |  | cooked vegetablesalad made from chopped fried eggplant andcelery seasoned with sweetened vinegar, withcapers in a sweet and sour sauce |
| Crocchè |  | mashed potato andegg covered inbread crumbs and fried |
| Farsu magru |  | beef or veal slices flattened and superimposed to form a large rectangle, with a layer of thin bacon slices on top. For the filling, crushed bread slices, cheese, ham, chopped onions, garlic and fresh herbs are mixed together. |
| Frittula |  | pork and/or beef byproducts from butchering, fried in lard and spiced |
| Likëngë | | porksausages flavored with salt,black pepper andfennel seed (farë mbrai), made inPiana degli Albanesi andSanta Cristina Gela |
| Maccu |  | Soup with dried fava beans and fennel |
| Muffuletta |  | Sesame-seed bread, or the layered New Orleans sandwich made with it, stuffed with sausage meats, cheese, olive salad, and other ingredients |
| Panelle |  | Sicilianfritters made fromchickpea flour and other ingredients. They are a popularstreet food inPalermo. |
| Pani câ meusa |  | Organ meats (lung, spleen) and sausage served onvastedda, a sesame-seed bun |
| Pasta 'ncasciata |  | A baked pasta dish with many varieties, but most often includingmacaroni,ragù, eggplant, basil, white wine, breadcrumbs, boiled eggs,soppressata or salami,caciocavallo,pecorino siciliano, and sometimes meatballs, peas, other cheeses orbéchamel substituted for one of the cheeses |
| Pasta alla Norma |  | Pasta with tomatoes, fried eggplant, ricotta and basil |
| Pasta ca nunnata | | A Palermo pasta dish made with long pasta, a sauce ofgianchetti (the whitebait of Mediterranean sardines and anchovies), olive oil, garlic, parsley, black pepper, and white wine |
| Pasta â Paolina | | pasta with anchovies, garlic, tomato, cinnamon, cloves, almonds, fresh basil and breadcrumbs |
| Pasta con le sarde |  | pasta with sardines and anchovies |
| Pesto alla trapanese |  | a Sicilian variation of theGenoese pesto, typical of theprovince of Trapani.[2] The dish was introduced in ancient times by Genoese ships, coming from the east and stopping at the port of Trapani, who brought the tradition ofagliata, a sort of pesto-sauce based on garlic and walnuts. |
| Pasta chi Vrocculi Arriminati |  | a pasta dish from Palermo which generally consists of a long pasta like spaghetti or bucatini, cauliflower, onion, raisins, anchovies, pine nuts, saffron, red chili, and breadcrumbs |
| Scaccia/scacciata |  | a thin flatbread layered with vegetables, cheese and meats and rolled up |
| Sicilian pizza |  | pizza prepared in a manner that originated in Sicily. In the United States, the phrase "Sicilian pizza" is often synonymous with thick-crust or deep-dish pizza derived from the Siciliansfincione.[3] |
| Spaghetti alla carrettiera |  | a dish ofspaghetti pasta, with olive oil, raw garlic, chili pepper, parsley, andpecorino siciliano or breadcrumbs, and commonly tomato |
| Stigghiola |  | spiced and grilled intestine, typically from lamb or goat |
| Melanzane ripiene |  | stuffed eggplant |
| Orange salad |  | oranges, extra virgin olive oil, salt, spring onions |
| Couscous alla trapanese |  | typical of theTrapani area, with vegetables, and fish |
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Media related toCuisine of Sicily at Wikimedia Commons
