The extraordinary richness of Sicilian cuisine is a result of different civilizations who, through the ages, have contributed different produce and culinary techniques to Sicilian gastronomy for over three millennia. Included by UNESCO in the list of intangible cultural heritage, the Mediterranean diet is influenced by North African, Greek and Arab cuisine. Arabs introduced nutmeg, cloves, oranges and couscous, which is common in dishes in the south and can be traced back to North Africa, while Greeks brought olives and grapes cultivating olive oil and wine production. Later, the Romans introduced chickpeas and some forms of pasta, spurring the island’s grain production. Spices like oregano, mint, fennel, and rosemary are daily seasonings common in many local dishes. Tomatoes are often the base for pasta sauces and soups, while ricotta is an essential ingredient used in pasta and pastries. Olive oil is a typical bread dip, and citrus zest is found in everything from vegetable dishes to desserts. Wondering what to eat in Sicily? With rich and tasty starters like Caponata, to seafood and meat and fish main courses such as Pasta con le Sarde, as well as dessert specialties including Cannoli and Cassata, there’s plenty to choose from when it comes to trying Sicilian cuisine. Here’s a brief guide to the island’s traditional food, as well as some eating tips in Sicily.