With a delicious blend of Italian and Arab influences, there’s much more to Sicilian food than meets the eye – as chef Ben Tish’s new cookbook proves. You might think that Sicilian food ...

We take a closer look at the beautiful Italian island of Sicily and how to enjoy the very best of this Mediterranean gem.

The story of a delicious ball that turns heads. The arancino, an iconic Sicilian street-food snack, is crisp with flavours ...

You almost can’t walk down a street in Sicily’s capital, Palermo, without finding arancine. Most often, they are savoury, filled with either a meat ragù, peas and mozzarella, or ham ...

Born in Catania, Sicily, Vittorio’s family have owned and run restaurants for over three generations – so the chef certainly ...

To make dried breadcrumbs, cut the crusts off stale white bread and put in a food processor. Blend to make crumbs. Spread out on a large baking tray and bake at 140C/120C Fan/Gas 1 for 17–25 ...

To make the dough, put the flour in a bowl, crumble over the yeast (or add the dried yeast), then stir in the warm water to make a sticky dough. Add the salt, honey and olive oil and mix again ...

In her “The Jewish-Sicilian Cookbook,” Paula Hensley Vincent, who has acted for both film and television, writes about her Jewish grandparents’ recipes, her husband’s Sicilian dishes and ...

One morning in the historic heart of Palermo, the capital city of Sicily, a group of Nigerian women are frantically preparing to open a food bank for African migrant families. It is organised ...