Agrigento

Soft, golden Sicilian savoury swirls filled with olives, cheese and onion - a comforting taste of Agrigento’s street-food tradition.

A humble yet irresistible soup born in the fishing huts of Sciacca: warming, rustic, deeply savoury, and beautifully simple.

Discover the flaky cassatelle of Montevago - delicate pastries with a crisp, golden shell and a velvety ricotta filling, rooted in the heart of Sicilian tradition.

A bright and simple Sicilian pasta dish from Lampedusa, filled with sweet peppers, golden breadcrumbs and Mediterranean charm.

A rustic Sicilian pizza crowned with salted sardines, fragrant garlic and oregano - a sun-drenched slice of Agrigento brought to the British table.

Buttery, crumbly Sicilian almond biscuits finished with a lemony glaze and colourful sugar sprinkles - a joyful speciality from Alessandria della Rocca.

A beautifully crafted Sicilian Easter speciality from Favara, made with almond and pistachio paste. A charming centrepiece that tastes every bit as delightful as it looks.

Discover Sicilian sweet-and-sour rabbit — a rustic yet refined dish made with vinegar, honey and capers, a true expression of the island’s countryside cooking.

Discover ciarduna - delicate Sicilian pastry shells rolled in toasted almonds and filled with silky sweet ricotta.

A vibrant Sicilian pasta dish from Agrigento, featuring fried aubergines, bright tomato sauce and a generous snowfall of ricotta salata.