![]() ![]() ![]() It is never very cold at Sicily’s lower elevations, and when spring breaks out, the air is filled with the aromas of orange blossom, jasmine and almond flowers. The three expanses of water surrounding Sicily – the Ionian Sea, the Tyrrhenian Sea and the Mediterranean – offer some of the richest fishing grounds in Italy. Along the balmy southern coast, citrus trees grow alongside hothouses that produce some of Italy’s first spring vegetables. In the hilly inland areas, wheat has been cultivated since Roman times. The volcano has created a soil rich in minerals and the perfect conditions for agriculture. Within its 25,000 square kilometres microclimates range from desert-like conditions that favour the cultivated prickly pear cactus (fichi d’india), to the mushrooms, nuts and cheeses of the mountains, peaking at 3,300 metres at the top of Europe’s tallest active volcano, Mount Etna. This mosaic of cultures resulted in a unique cuisine but it would not have been possible without the Mediterranean climate and terroir of the island. ![]() It was a strategic location when the Mediterranean was the centre of the world, and each new conqueror – Greeks, Arabs, Normans, French, Spaniards – left their seeds to create the composite we have today: sun-drenched produce from the land, an abundant sea, and aromatic and flavourful dishes. Like the layers of a timballo, its characteristic baked pasta dish, the essence of modern Sicilian cuisine has evolved from layer upon layer of the history of this island. ![]()
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