MULTICULTURAL HERITAGE

UNIQUENESS

BIODIVERSITY

HISTORY

Iconic recipes

Although Sicilian gastronomy may be fairly homogenous in broad outline, it varies greatly from province to province and even the smallest villages often propose dishes specifically linked to that territory. Variable distances from the sea and the availability of different products have determined the main differences, but the variety of this regional cuisine is mainly the effect of the different dominations experienced in Sicily.

Fertile land to discover

Sicilian agriculture represents about 10% of the whole Italian agriculture System and it reaches almost 20% if we consider the entire agro-industrial sector. With its 427 thousand hectares, it is the Italian region with the largest amount of soil worked organically and the first for the number of 10,596 sectoral workers.

European Region of Gastronomy 2025: Our plan

By becoming a part of the European Region of Gastronomy Platform and working with IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism), the Sicily intends, on the one hand, to protect, recover and enhance the historical culinary traditions and the brand identity of the region, and, on the other hand, to strengthen international collaboration, implements visibility and facilitates the integration of numerous activities and availability in a project for the enhancement of food and wine and sustainable agri-food production.