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The Arabian settlers transformed the coast and even the lowering offshore into a flowering, smelling garden, by planting on orange, Mandarin and lemon, cane-sugar, anise, many other spices and jasmine bushes 1200 years ago. The Arabs also brought rice from the Orient. And for special celebrations the noblemen themselves ordered snow from the top of the Etna, in order to mix it with good-tasting essences from lemons, oranges and blooms. It was called „sciarba' t "(„schárbat ") from which we enjoy today on hot days the so-called „Sorbet ", while the Sicilians call it „gránite " . Apart from many other achievements of the Sicilian kitchen, the Cassata is the probably most classical sweet food of the island, is Arab origin, also furthermore the fish soup refined with eastern spices, as it usually comes on the table in Trapani, and naturally the Couscous in all possible forms.
They eat salted Ricotta on Sicily for 2400 years, imported from the Greeks, who among this brought along the honey and the preserved olives and which presented the grilled lamb and wine to the island's inhabitant. To the Romans, who spread scarcely 2000 years ago on the largest part of the island, brought the filled Sepiolini (little octopus-rings), or the „maccu ", a purée from sow beans, which are soft-cooked with spices and aromatized water. The purée, which is to be only found inside the island today, is finally peppered with fresh olive oil and eaten with bread or noodles.
The meat as the most outstanding meal for an island citizen is the expressive rich "veal-roulade" named „farsumagru ",called in former times „rollo "(of „roule "): Referring to the fact that this piece of gloss of the Sicilian kitchen became famous, when the "Anjou" family prevailed on the island. Although the Frenchmen maintained only for a few decades, the "veal-roulade" survived until today, as well as „ancidda brudacchiata ": ale, which is cooked in dissolved saffron with ginger, cinnamon, spice carnations and in wine. The Spaniards, who kept the longest settling time in Sicily's history, introduced tomato, Aubergine and potato from South America.
The art of cooking with high importance in all details is located in Sicily for thousands of years actually. Already around Christ's birth a certain guy, called: Laoduco, a Sicilian, opened with the approval of the Greek rule a kind of hotel management school, where you could pay to be formed as the cook. Also the probably eldest example in the world of a cooking-book (Prescriptions to prepare) originates from Syracuse, Sicily.
It is a documentation, written 2000 years ago to the topic „the Sicilian cook ", from a Greek writing Sicilian named Miteco. Cause was a controversy about the kitchen master Trimalcione, who probably originated from Gela and was argued about half of the large Greece, because he cooked so refined and delicate. About cooks existed argumentations again and again, until in the modern times. Even from times, that the people suffered bitter emergency and hunger, religious and noble gentlemen however under no circumstances wanted to be without a good kitchen, such arguments delivered from these times.
Although only some referring statement to the variety can be given to the Sicilian kitchen here nevertheless should be permitted to call the kitchen the probably oldest in Italy and very probably the most varied in the world. Particularly in Palermo you find these varieties at every step and turn, is it while strolling by the markets of the old part of town, in the famous bar „Santoro "close Porta Nuova, in „Mazzara" with the Piazza Ungharia or in elegant „spinnato"in the pedestrian precinct between via Ruggiero the Settimo and via Roma. There are some restaurants, which endeavor themself with success to maintain the culinary tradition.
So for instance in Palermo „Lo Scuderia "(Viale del Fante 9), „Gourmand' s (via della Libertá 37e) or "Friend' s bar" (via Brunelleschi 138); in Monreale "La Botte"; in Santa Flavia "La Muciara - Nello El Greco"; in Cefalù "Ostaria del Duomo" or "La Botte"; in Trapani "Taverna Paradiso" (Lungo Mare Alighieri 22); in Enna "Centrale" (Piazza 6 dicembre 9); in Agrigento "le Caprice" (strada panoramica dei Templi 51); in Syrakus "Archimede" (via Gemmellaro 8) or "Don Camillo" (via Maestranza 92/100). Finally is still referred to three restaurants in suburbs of Palermo: First on „the Delfino "in Sferracavallo and the „ Gabbiano "in the bathing village Mondello, two for their especially fine fish kitchen famous restaurants. In Mondelo furthermore „the Charleston ", is one of the most beautiful located hotels in this world, with attached public swimming pool, a white radiating juvenile style house from reinforced concrete (!), which was opened 1913. Its built on stakes in the water, in the semicircular in front of the kilometre-long beach, which is set in the east by the Monte Pellegrino, in the west by the Monte Gallo. „The Stabilmento "is connected by a broad bar with the beach promenade of Mondello.
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