Caponata, Cuscusu and Cassata

Arabic influence on Sicilian cuisine evident in most dishes

If you've taste tested different cuisines you might have noticed that a dish or two tasted like something strikingly familiar. Food is the ultimate in building a bridge between cultures, and cuisines from all over the world have been influenced by each other.
One of the most delicious examples of this phenomenon is found in Sicilian cuisine, which owes a special debt to Arabic influence.
During the Roman era, the island enjoyed fame as a producer of superb soups and stews, which were heavily based on fresh fish and shellfish.
After the collapse of the Roman Empire, Italy fragmented into city-states. But before Giuseppe Garibaldi unified these city-states under one country in 1861, Greek, Arabic and Norman civilizations would invade the island and leave their indelible mark. Remnants of these diverse cultures are still a part of modern-day Sicily. Palermo, Sicily's government capital boasts the Royal Palace, a 12th century medieval Arab-Norman structure, which now houses the Sicilian Regional Assembly. Then there is the city's stunning cathedral, which centuries ago had served as both a pagan temple and a mosque.
The Arab era (827-1091) in particular, has resulted in Sicily's most exotic and popular food offerings. In fact, Arab influence on Sicilian cooking is so vast that it has even resulted in a subcategory - Cucina Arabo-Sicula.
During the Arab era in Sicily, the Arabs brought to the island fruits and vegetables that were new to Europe.
It is widely believed that the Arabs first brought the lemon to Sicily and today, the island has made Italy the world's leader in lemon export. Modern-day Sicilians are still fond of their limoni and use them in a bevy of meat and fish dishes and in desserts, such as sherbets. Lemons are one of the essential ingredients in La pignolata, lemon-scented crispy balls topped with vanilla and chocolate.
The Arabs also introduced the watermelon, currants, orange, and pomegranate to the island. The watermelon's seeds were roasted and then pounded to create a paste while the orange was used for preserves.
Eggplant is a favourite in Italian and Sicilian regional cooking and it was the Arabs who brought it to the lush island in the late 10th century. It's used in a variety of famed Sicilian dishes, including Caponata, a tart antipasto dish that blends the veggies with celery, onions, tomatoes, raisins, pine nuts, vinegar and some sugar. Then there's the fried eggplant dish known as quaglie (quails), which is a nice starter or side dish. Eggplants are also a must in the traditional dish known as pasta alla Norma, a main course meal that includes tomatoes and basil.
The pistachio and pine nut was also another Arab export and the nut is now used in many desserts.
Sicilian cuisine is also known for its generous use of spices. Aniseed and sesame seeds, brought to the island by the Arabs, are popular in sweets and as bread toppings. Besides its ability to add a sparkle of flavour and scent to dishes, aniseed was also used for medicinal purposes.
Saffron, one of the world's most expensive spices was popularized by the Arabs who considered the island the ideal place to grow the treasured spice. Zafferano is one of the many starring attractions in Italy's national dish, pasta con le sarde, which showcases many ingredients introduced by the Arabs: pine nuts, currants and saffron, which is combined with wild fennel greens and fried bread crumbs.
It's no surprise that this island boasts a bevy of fish dishes. The most popular is a swordfish dish known as pescespada alla ghiotta.
But perhaps the most symbolic and famous example of the Arab-Sicilian connection is Cuscusu (couscous).
Cuscusu, as the Sicilians refer to it, is not the kind of dish you whip up when unexpected guests arrive. The entire process can take up to five hours and it's a feast fit for royalty. The western part of the island was more heavily influenced by Arabic tradition and so it's for Trapani that cuscusu has its most avid following. Small balls of semolina grains are cooked over boiling water and then added to a fish broth. The dish is often seasoned with bay leaves to give it that final aromatic touch.
It was the Arabs who introduced sugar cane and the techniques of sugar-milling to the island. This might explain why Sicily leads the nation in the area of the country's famed sweet tooth.
Cassata, a traditional cake made for Easter, takes its name from the Arabic word qas'at, which is a name for a large, round bowl. Then there are the very popular candied fruits and sweets made with almond paste known as marzipan.

Publication Date: 2003-08-31
Story Location: http://tandemnews.com/viewstory.php?storyid=3098