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Sept 7 - Sept 14,2003 |
Caponata, Cuscusu and Cassata
Arabic influence on Sicilian cuisine evident in most dishes
By Rita Simonetta
Originally Published: 2003-08-31
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.
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