Cucina Siciliana: The Island at the Crossroads
I
Origin
Sicily — the Mediterranean's largest island, ruled successively by Greeks, Romans, Arabs, Normans, Spanish Aragonese, and Bourbons — has the most diverse culinary history of any Italian region. The Arab period (827–1072 CE) was the most transformative: Arab rule introduced to Sicily couscous, saffron, citrus, sugar cane, eggplant, almonds, raisins, pine nuts, and the sweet-sour (agrodolce) flavour philosophy that defines Sicilian cooking to this day. Sicily is the meeting point of Mediterranean, Arab, and European culinary traditions.
II
Description
The defining techniques of Sicilian cooking.
III
The Thread
—Moroccan couscous (Sicilian fish couscous is the Italian descendant of the same North African tradition), Levantine agrodolce preparations (same Arab-influenced sweet-sour tradition), Japanese arancin
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
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