Agrigento

Discover farina arriminata, a velvety Sicilian soup made with wild fennel and semolina flour – simple, wholesome, and utterly comforting.

Soft, golden Sicilian savoury swirls filled with olives, cheese and onion - a comforting taste of Agrigento’s street-food tradition.

A humble yet irresistible soup born in the fishing huts of Sciacca: warming, rustic, deeply savoury, and beautifully simple.

Discover the flaky cassatelle of Montevago - delicate pastries with a crisp, golden shell and a velvety ricotta filling, rooted in the heart of Sicilian tradition.

A bright and simple Sicilian pasta dish from Lampedusa, filled with sweet peppers, golden breadcrumbs and Mediterranean charm.

A rustic Sicilian pizza crowned with salted sardines, fragrant garlic and oregano - a sun-drenched slice of Agrigento brought to the British table.

Buttery, crumbly Sicilian almond biscuits finished with a lemony glaze and colourful sugar sprinkles - a joyful speciality from Alessandria della Rocca.

A beautifully crafted Sicilian Easter speciality from Favara, made with almond and pistachio paste. A charming centrepiece that tastes every bit as delightful as it looks.

Discover the delightful Cuḍḍureḍḍi of Carnival from Palma di Montechiaro—semolina sweets fragranced with orange zest and cinnamon, capturing the festive spirit of Sicily!

Discover Sicilian sweet-and-sour rabbit — a rustic yet refined dish made with vinegar, honey and capers, a true expression of the island’s countryside cooking.