The cuisine of Italy’s largest island was very influenced by colonization. Some early settlers were Greek, while Arab domination (ninth-11th centuries) brought eggplant, raisins, saffron, pine nuts. Dishes like caponata (a sweet-sour relish) have roots in Spanish, Arab and Jewish cultures. Here are five Sicilian classics made locally:
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1. Arancini
Sicilians were eating this savory deep-fried rice ball as far back as the 10th century. The word derives from aranciu – Sicily’s word for orange, which this golden ball resembles. It’s always on the antipasti menu at Sorella, currently with a filling of mortadella, peas and creamy, melty Crescenza cheese. 2535 S. Kinnickinnic Ave.
READ MORE FROM OUR “THAT’S ITALIAN” FEATURE HERE.
2. Sfincione
The word translates to thick sponge, an apt description for this focaccia-esque pizza topped with tomatoes, breadcrumbs and anchovies. Sfincione is not easily procured locally, but Scardina Specialties sells giant squares of it on Saturdays; it’s salty, slightly pungent, with a little crunch from the breadcrumb topping. 715 E. Locust St.
3. Spiedini alla Siciliana
Sicily’s spiedini (skewered) is different from the lamb version popular in Abruzzo, on the mainland. It’s cutlets of beef (sometimes veal) rolled around a breadcrumb filling and grilled. The cutlets have a thin breading on the outside, too – also very Sicilian. Squeeze the fresh lemon wedges over the rich meat and enjoy it with pasta marinara at Carini’s Southern Italian Restaurant, 3468 N. Oakland Ave.
4. Chicken Marsala
The Sicilian part of this dish is Marsala, a fortified wine named after the town in Sicily where it’s made. Calderone Club’s take is a rich cream-based sauce that isn’t too sweet and has a nice earthiness from sautéed mushrooms. It’s served over a crispy pan-fried breast with penne. 842 N. Martin Luther King Dr.
5. Eggplant Parmigiana
This might be the best use of eggplant – a staple crop in Sicily – ever invented. Parmigiana refers to layered things; here that’s thin-sliced breaded eggplant (melanzane is the Italian word), mozzarella and parmesan cheeses, and plenty of thick tomato sauce. It’s given its due, over a pile of spaghetti, at Safina, 785 N. Jefferson St.
