Thanks to its location, right in the centre of the Mediterranean Sea, Sicily has always been a crossroads of people and cultures, which have left their mark on the local food tradition: the local version of empanadas, ‘mpanate, a legacy of Spanish rule, or cous cous, quite common in the south of the island, even before the current ethnic food trend.

In terms of agriculture, the local climate, as well as the presence of volcanic soils, favours the growth of distinctive products, which, in turn, have earned numerous Pgi and Pdo certifications. If we include the recent (2016) Evo Oil Pgi awarding, the region’s sector can now boast 30 (food) and 31 (wine) certifications.