Best restaurants and what to eat
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Monreale, just above Palermo in western Sicily, is a classic crossroads of Arab, Norman, and Mediterranean culinary traditions. Its food leans toward sun-ripened produce, olive oil, citrus, almonds, seafood, and festive pastries, with strong ties to nearby Palermo and the Sicilian countryside.
Crisp fried pastry tubes filled with sweet ricotta cream, often studded with candied fruit or chocolate. In and around Monreale, cannoli are a celebratory dessert, best enjoyed fresh so the shell stays shatteringly crisp against the silky filling.
A lavish Sicilian cake of sponge, ricotta, candied citrus, marzipan, and icing, balancing sweetness with a lactic tang. It is deeply tied to Palermo’s pastry tradition and is served as a festive centerpiece in Monreale as well.
Vivid almond-paste confections molded and painted to resemble miniature fruits and vegetables. Their delicate almond aroma and soft marzipan texture make them one of Sicily’s most iconic holiday sweets.
A refined almond paste used in Sicilian pastry, prized for its intense nutty perfume and smooth, dense texture. In Monreale’s pastry shops, it appears in cookies, fillings, and decorative sweets with citrus or pistachio accents.
A soft, airy fried pastry topped with sweet ricotta, candied orange, and pistachios. Rich and celebratory, it is especially associated with St. Joseph’s Day and the broader Palermo area.
Small fried dough balls glazed with honey or sugar syrup, giving a glossy, sticky finish and a pleasing crunch. In western Sicily they are a beloved festive sweet, often served at family gatherings and religious celebrations.
A fortified wine from western Sicily with flavors ranging from dry nutty styles to richer amber and ruby expressions. It is traditionally sipped as an aperitif or used in cooking and pastry cream, and it reflects the broader provincial wine heritage of the area.
A crisp Sicilian white wine often made from Carricante, offering citrus, mineral, and volcanic notes. Though centered on Mount Etna, it is widely appreciated in Palermo-area dining for seafood and antipasti.
A structured red from Etna, usually based on Nerello Mascalese, with red berries, spice, and a faint smoky edge. It pairs well with grilled meats and richly sauced Sicilian dishes.
An aromatic dessert wine from the Aeolian Islands with honeyed apricot, dried herb, and floral tones. Served chilled, it complements almond pastries and ricotta-based sweets beautifully.
Sicily’s only DOCG wine, blending fruitiness with gentle spice and a supple texture. While from farther southeast, it is a respected regional wine frequently poured in elegant Sicilian meals.
A luscious sweet wine made from sun-dried Zibibbo grapes, rich with raisin, apricot, and citrus-peel aromas. It is a classic partner for almond sweets, candied fruit, and festive desserts.
Sicily’s emblematic pasta of sardines, wild fennel, pine nuts, raisins, and saffron, balancing sweet, salty, and aromatic notes. It is a deeply local dish that captures the Arab-influenced heart of Palermo-area cooking.
A baked ring-shaped pasta timbale layered with ragù, peas, cheese, and sometimes eggplant or ham. Rich and celebratory, it is a classic Palermo family dish often served at Sunday lunches and gatherings.
A sweet-and-sour eggplant relish with celery, olives, capers, tomato, vinegar, and a touch of sugar. Silky yet bright, it is one of Sicily’s essential vegetable dishes, equally good warm or at room temperature.
Pasta with tomato sauce, fried eggplant, basil, and salted ricotta, delivering a savory, velvety contrast of flavors and textures. Though from Catania, it is now a staple across Sicily, including Monreale tables.
Sardines rolled with breadcrumbs, raisins, pine nuts, and herbs, then baked or pan-cooked until fragrant. The dish reflects Sicily’s talent for turning humble fish into something elegant and layered.
Swordfish rolls filled with breadcrumbs, herbs, and sometimes cheese or capers, then grilled or baked. They offer firm, meaty flesh with a Mediterranean stuffing that highlights Sicilian seaside flavors.
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