Sicilian cuisine is simple yet complicated, reflective of the island's rich, diverse past. In addition to being the largest region in Italy, Sicily has diverse microclimates and mountain landscapes that play host to distinct biodiversity that has given way to extraordinary ingredients. 

Sicily's fascinating history is characterized by long centuries of foreign dominations, including Arab and Spanish rule, which brought methods of cultivation and breeding as well as dishes, such as couscous, that deviate from what one might consider “truly Italian.” Sicilian cuisine has traces of fusion while simultaneously seeming like it's always been there.