By Tim Jepson

No wonder Sicily has such fine food. Geography and history have bequeathed the island a culinary tradition that draws on dishes from the ancient Greeks, Arabs and Normans, and from as far afield as Spain, Greece, North Africa and the Middle East. To this can be added a wealth of ingredients that is exceptional even by Italian standards, the fruits of a fertile land and a teeming sea.

Fish and seafood, therefore, are superb – especially tuna, sardines, clams, anchovies, swordfish and prawns – and often better than meat, the exceptions being agnello (lamb) in spring and pork from pigs raised in the Madonie mountains along the north coast (also the source of ricotta, caciocavallo and other fine sheep's cheeses).

Read more

Source: http://www.telegraph.co.uk/