You wouldn’t be alone in assuming Sicilian breakfasts are much like those in other parts of Italy. However, if you’ve been to this diverse island before, you’ll know that things typically run a little differently in Sicily!
I’ve touched on the classic Sicilian breakfast throughout my Palermo food tours, but it tends to be overshadowed by the various other culinary wonders for which Sicily has become famous. Nevertheless, the island’s rich heritage, quality ingredients, and affinity for contrasting flavors have shaped its breakfast offerings.
In this piece, I’ll run through the quintessential Sicilian breakfast dishes and where to try them!
Cultural Influences on Sicilian Breakfast
Considering the wealth of cultural influences on Sicily throughout history, it’s quite fitting that Sicilians have an eclectic mix of breakfast choices. Greeks, Arabs, Normans, and Spanish forces occupied parts of the island at one point in time, and all of them have had a lasting impact on the gastronomic landscape.
The Arabs have had perhaps the most significant impact of all on local cuisine. Rice, sugarcane, and citrus fruits are just some of the ingredients they introduced to the island, all of which feature in traditional Sicilian breakfast foods.
That’s not to say that other settlers didn’t fuse their own culinary traditions with those of Sicily, too, as the Greeks brought almonds, and the Spanish arrived with tomatoes and chocolate.
Typical Sicilian Breakfasts
Granita and Brioscia
The combination of granita and brioscia is the king of all breakfast foods in Sicily. Granita is a semi-frozen delight made from water, sugar, and flavorings and is usually teamed with brioche col tuppo. It’s similar to classic brioche bread but with a hair bun-shaped design.
Many believe Sicilian brioche was created by a chef working for a noble Catanian family, while granita came about when the Arabs brought sherbert-like ingredients to the island in the 9th century.
Almond, coffee, and mulberry are just a few of the flavors infused with refreshing, zesty granita, and each pairs beautifully with the rich, buttery brioche. This dish comes from the east coast, so I suggest trying it in spots like Catania, Messina, or Taormina.
Brioche con Gelato
Another traditional Sicilian breakfast food involving brioche is this sweet treat akin to an ice cream sandwich. Simple but oh-so-delicious, brioche con gelato simply consists of a brioche bun cut in half and stuffed with fresh gelato.
It’s not clear when these two components were fused together to create this decadent breakfast. Brioche was a local favorite in Catania, while gelato grew in popularity in the 1600s thanks to the work of chef Francesco Procopio de’ Coltelli.
Whether you attempt to get through this concoction with a spoon or as you would with any other sandwich, the mix of creamy gelato and sweet, fluffy brioche is divine. I’ve found excellent takes on this dish all over Sicily, but the Palermo natives have truly mastered it!
Iris
Brioche is a key ingredient in many of the sweet Sicilian breakfast items, and the much-loved iris is no different. With this particular creation, the brioche is molded into a bun shape and packed with ricotta and various other fillings like chocolate chips or pistachios before being fried.
At the beginning of the 20th century, Palermo-born chef Antonio Lo Verso invented this delectable snack in honor of Iris, an opera set to be performed in the city.
These days, Palermo remains the best place to savor the soft, sugar-coated dough, mild ricotta, and crunchy chocolate chunks.
Ravazzate
If sweet treats aren’t your thing, savory Sicilian breakfast options like ravazzate surely will be. This street food staple features a sesame seed-covered brioche bun that encases a thick beef and pea sauce.
The backstory to these tasty snacks is a mystery of sorts, but it is a type of Sicilian rotisserie, a local take on fast food that’s likely been around since the 12th century.
For the best versions of these hearty morning favorites, complete with airy dough and a mouthwatering, meaty filling, swing by a deli or street vendor in Palermo.
Arancini
Yes, you read that correctly! Arancini, one of Sicily’s most renowned street foods, also serves as a rather popular breakfast item. Is there ever a bad time to enjoy the tastes and textures of these fried rice balls?
Not long after the Arabs introduced arborio rice to Sicily in the 10th century, the locals began rolling it into balls with various meats, cheeses, and vegetables before deep-frying each morsel.
These crispy, breadcrumb-clad bites and their gooey, indulgent fillings are available all over Sicily, but Palermo is where I’ve found the tastiest versions.
Sfincione
Sicilians aren’t ones to shy away from an unconventional breakfast. Perhaps the best example of this is their love for sfincione, a type of thick pizza topped with tomato sauce and grated caciocavallo or pecorino. In some cases, anchovies feature the ingredients list.
The San Vito monastery in Palermo is believed to be the birthplace of sfincione. It’s thought that the nuns began whipping it up several centuries ago as an alternative to bread to savor on Christmas Eve.
Palermo is where I’ve found some of the finest takes on this spongy pizza and its salty, acidic, and tangy toppings. Bagheria, a neighboring city, lays claim to the most delicious white variety, free from tomatoes.
Where to Enjoy an Authentic Sicilian Breakfast Experience
Caffè Europa
Photo credit: Caffè Europa
Caffè Europa in Catania is a chilled-out spot for both sweet and savory Sicilian breakfasts, and I came here several days in a row when I first found this place!
I fell in love with their granita and was particularly partial to the almond variety. The contrast between the cool, grainy base and the semi-sweet almond flavors was delightful, as was the light, eggy brioche.
Caffè Europa (€) – Corso Italia, 302, 95100 Catania CT, Italy – Open every Monday and from Wednesday to Sunday from 6:00 am to 12:15 am, closed every Tuesday.
Voglia Matta
After trying brioche con gelato far too many times now, Voglia Matta in Siracusa continues to be the one to beat for me.
It’s a casual spot where old meets new, and their springy, melt-in-your-mouth brioche is a highlight. I was especially impressed by the pistachio gelato and its nutty flavors soaked into the bread.
Voglia Matta (€) – Corso Umberto I, 34, 96100 Siracusa SR, Italy – Open every Monday to Wednesday and Sunday from 8:00 am to 11:00 pm, Friday from 8:00 am to 11:30 pm, Saturday from 8:00 am to 12:30 am, closed every Thursday.
Pasticceria Luigi Ficarra
Pasticceria Luigi Ficarra is a no-nonsense bakery in Catania that happens to serve some incredible breakfast bites.
I didn’t intend to get arancini when I first arrived, but after seeing every other person order some, I was quickly convinced. Although I’m not always fond of street foods in the morning, the mushy rice, golden breadcrumbs, and grassy mozzarella proved to be the perfect start to my day.
Pasticceria Luigi Ficarra (€) – Via Umberto I, 69/71, 95129 Catania CT, Italy – Closed every Monday, open Tuesday to Thursday from 6:00 am to 9:00 pm, and every Friday to Sunday from 6:00 am to 11:00 pm.
Conclusion
Breakfast is more of an experience than a meal in Sicily, and although it’s generally a quick, low-key affair, it remains an important one. The blend of sweet and savory options is always a winner in my book, and it’s something that sets Sicily apart from the rest of the country.
Sources:
Eating Europe. (n.d.). Palermo food tours. Eating Europe. Retrieved December 12, 2024, from https://www.eatingeurope.com/palermo/
Caffè Europa. (n.d.). Home. Caffè Europa. Retrieved December 12, 2024, from https://www.caffeuropa.it/
TripAdvisor. (n.d.). Voglia Matta – Syracuse, Province of Syracuse, Sicily. TripAdvisor. Retrieved December 12, 2024, from
Ficarra Pasticceria. (n.d.). Home. Ficarra Pasticceria. Retrieved December 12, 2024, from https://ficarrapasticceria.it/
- Mon to Sat
- 3.5 Hours
- Small Group
