Editing Sicily (section)

===Cuisine===
{{Main|Sicilian cuisine|Sicilian pizza}}
[[File:Cannoli siciliani.jpg|thumb|[[Cannoli]], a popular pastry associated with Sicilian cuisine]]
[[File:Arancine in Favignana.jpg|thumb|[[Arancini]], rice balls fried in breadcrumbs]]

The island has a long history of producing a variety of noted cuisines and wines, to the extent that Sicily is sometimes nicknamed ''God's Kitchen'' because of this.<ref>{{Cite web | url=http://info.limcollege.edu/faculty-blog/a-cosa-nostra-encounter-on-a-sicilian-vacation/ | title=A Cosa Nostra Encounter on a Sicilian Vacation| date=6 June 2016}}</ref> Every part of Sicily has its speciality (e.g. Cassata is typical of Palermo although available everywhere in Sicily, as is Granita). The ingredients are typically rich in taste while remaining affordable to the general public.<ref>{{cite news |url=http://www.italianfoodforever.com/iff/articles.asp?id=55 |publisher=ItalianFoodForevter.com |title=The Foods of Sicily – A Culinary Journey |date=24 June 2007 |url-status=dead |archive-url=https://web.archive.org/web/20080212090911/http://www.italianfoodforever.com/iff/articles.asp?id=55 |archive-date=12 February 2008}}</ref> The savoury dishes of Sicily are viewed to be [[healthy diet|healthy]], using fresh vegetables and fruits, such as tomatoes, [[artichoke]]s, [[olive]]s (including [[olive oil]]), [[citrus]], [[apricot]]s, [[aubergines]], onions, [[bean]]s, [[raisin]]s commonly coupled with seafood, freshly caught from the surrounding coastlines, including [[tuna]], [[sea bream]], [[European seabass|sea bass]], [[cuttlefish]], [[swordfish]], [[sardine]]s, and others.<ref>{{cite book |last1=Piras |first1=Claudia |last2=Medagliani |first2=Eugenio |date=March 2007 |title=Culinaria Italy |publisher=Konemann |isbn=978-3-8331-3446-3}}</ref>

The most well-known part of Sicilian cuisine is the rich sweet dishes including [[ice cream]]s and [[pastry|pastries]]. [[Cannoli]] (singular: ''cannolo''), a tube-shaped shell of fried pastry dough filled with a sweet filling usually containing [[ricotta]], is strongly associated with Sicily worldwide.<ref name="authentic">{{cite book |last=Senna |first=Luciana |title=Authentic Sicily |publisher=Touring Club of Italy |url=https://books.google.com/books?id=E7BYFRh5b7oC&q=buccellato+cannoli&pg=PA158 |isbn=978-88-365-3403-6 |date=1 July 2005}}</ref> Biancomangiare, biscotti ennesi (cookies native to [[Enna]]), braccilatte (a Sicilian version of [[doughnut]]s), [[buccellato]], [[ciarduna]], [[pignolo (macaroon)|pignoli]], [[Biscotti Regina]], [[giurgiulena]], [[frutta martorana]], [[cassata]], [[pignolata]], [[granita]], [[cuccidati]] (a variety of fig cookie; also known as buccellati) and [[cuccìa]] are some notable sweet dishes.<ref name="authentic" />

Like the cuisine of the rest of southern Italy, pasta plays an important part in Sicilian cuisine, as does rice; for example with [[arancini]].<ref>{{cite news |url=http://fxcuisine.com/default.asp?Display=9 |publisher=FXCuisine.com |title=Arancini, the cult Sicilian dish |date=24 June 2007 |url-status=dead |archive-url=https://web.archive.org/web/20080113131834/http://fxcuisine.com/default.asp?Display=9 |archive-date=13 January 2008}}</ref> As well as using some other cheeses, Sicily has spawned some of its own, using both cow's and sheep's milk, such as [[Pecorino Siciliano|pecorino]] and [[caciocavallo]].<ref>{{cite news |url=http://www.bestofsicily.com/mag/art87.htm |publisher=BestofSicily.com |title=Sicilian Cheese |date=24 June 2007}}</ref> Spices used include [[saffron]], [[nutmeg]], [[clove]], [[Black pepper|pepper]], and [[cinnamon]], which were introduced by the Arabs. [[Parsley]] is used abundantly in many dishes. Although Sicilian cuisine is commonly associated with sea food, meat dishes, including [[goose]], [[domestic sheep|lamb]], goat, rabbit, and [[turkey meat|turkey]], are also found in Sicily. It was the [[Normans]] and [[Hohenstaufen|Swabians]] who first introduced a fondness for meat dishes to the island.<ref>{{cite news |url=http://www.bestofsicily.com/food.htm |publisher=BestofSicily.com |title=Sicilian Food and Wine |date=24 June 2007}}</ref> Some varieties of wine are produced from vines that are relatively unique to the island, such as the [[Nero d'Avola]] made near the baroque town of [[Noto]].<ref>{{cite web |last=Maria |first=Anna |title=Sicilian Fig Cookies |url=http://www.annamariavolpi.com/page47.html |publisher=Anna Maria's Open Kitchen |access-date=29 March 2011}}</ref>