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Palermo
Sicilia
Arab, Greek, Norman — pasta with a thousand stories.
Wildly diverse: pistachio, sardine, eggplant, almond, citrus, sea.
"Sicily is not a region. Sicily is its own civilization."
What this region tastes like
A flavor portrait of Sicilia.
Rich70%
Earthy40%
Coastal100%
Herbaceous60%
Spicy50%
Rustic70%
Signature pasta dishes
Born here. Perfected here.
SicilianIconicSmoky
Pasta alla Norma
Pasta alla Norma
Fried eggplant, tomato, basil, ricotta salata. Catania's anthem.
Easy 45 min
View recipe 
CoastalComplexAncient
Pasta con le Sarde
Pasta con le Sarde
Fresh sardines, wild fennel, raisins, pine nuts, saffron.
Hard 1 h 15
View recipe 
NuttyCreamyModern
Pasta al Pistacchio
Pasta al Pistacchio di Bronte
Bronte pistachio cream with guanciale and ricotta.
Easy 30 min
View recipe Signature ingredients
- Pistacchio di Bronte DOPEmerald, sweet, grown on volcanic slopes.
- Sale di TrapaniHand-harvested, mineral-rich sea salt.
- Ricotta salataAged, salted ricotta — grated like cheese.
Pasta shapes born here
- AnellettiLittle rings — baked in timballo.
- BusiateTwisted around a thin reed (the 'buso').
Wine pairings
- Nero d'AvolaPlummy, sun-soaked red.Pairs with: Norma, ragù.
- Etna RossoVolcanic, mineral, elegant.Pairs with: Seafood, refined dishes.
Chef Rigatoni says
A note from the kitchen
"Salt the eggplant 30 minutes. Bitterness must drain out."