Episode 14: Sicily: Crossroads of Continents

(c) Kristin Perers

Sicily, the largest island in the Mediterranean, lies at the crossroads of three continents. Over 12 different empires have colonized it, with the Greeks and Arabs leaving particularly notable marks. They introduced fruits, vegetables, wheat, wine, olives, and an array of spices, creating a culinary landscape that reflects this rich history of conquerors and their legacies.

Anissa Helou is a chef and writer specializing in the cuisines and culinary heritage of the Middle East, Mediterranean, and North Africa. Born between Beirut, Lebanon, and Mashta el-Helou, Syria, she knows the Mediterranean as only a well-traveled native can. Anissa is an award-winning author of cookbooks like Levant, Mediterranean Street Food, and Feast: The Food of the Islamic World. Listed in Arabian Business Magazine as one of the "100 Most Powerful Arab Women" and on the "500 Most Influential Arabs" list, she also received the 50 Best MENA Icon award. Fluent in multiple languages, she splits her time between Sicily and London.

Anissa began her career in the art world in London. Encouraged by a friend in publishing, she transitioned to writing cookbooks to preserve her mother’s recipes and took on the challenge of documenting the foods of her heritage in a contemporary way.

Now, after 30 years, Anissa has spent a lifetime bringing the flavors of the Mediterranean and Middle East to life. When she chose to buy a home in Trapani, it felt like a natural fit; its similarities to Syria and Lebanon and the fresh ingredients that echoed her upbringing made it the perfect place.

In this exploration, we delve into some of Sicily's iconic dishes and trace their origins across Mediterranean influences.

To learn more about Anissa Helou follow her on instagram @anisshelou and substack at Belly Dancer in the Kitchen.

Find Anissa’s Recipe for Kissir here

To learn more about the delicious flavours of Sicily, its history and heritage check out these links:

https://www.britannica.com/place/Sicily

https://terroirtalk.org/med-program-a

https://authenticaworldcuisine.com/5-things-you-need-to-know-about-sicilian-cuisine/#:~:text=Beginning%20with%20influence%20from%20Greek,cuisine%20was%20immediate%20and%20exciting.

https://www.umass.edu/journal/sicilyprogram/sicilianfoodhistory.html

https://www.visitsicily.info/en/ricetta/caponata/#:~:text=From%20the%20Spanish%20%22caponada%22%2C,and%20kept%20the%20tasty%20sauce.

https://www.butterfield.com/get-inspired/2015/10/07/cuisine-101-a-brief-introduction-to-sicilian-cuisine

https://www.greatbritishchefs.com/features/10-best-sicilian-dishes

Gelato 

https://www.sicilyaddict.it/en/blogs/blog/il-gelato-e-nato-in-sicilia-tutta-la-storia-e-le-sue-origini#:~:text=Well%20yes%2C%20ice%20cream%20was,at%20the%20Florentine%20Renaissance%20courts.

https://dodocookiedough.com/history-of-ice-cream/#:~:text=The%20earliest%20record%20of%20ice,%2C%20fruits%2C%20and%20various%20toppings.

Arancini 

http://mamanapolifoods.com/history-of-arancini/#:~:text=They%20are%20said%20to%20have,were%20easily%20transportable%20and%20filling.

They are said to have originated in Sicily in the 10th century during Arab rule. They served a large serving bowl of saffron-infused rice with plates of meat and vegetables shared between a table. “Rice balls” were breaded and fried, brought along on long trips since they were easily transportable and filling.

Cannoli 

https://lavocedinewyork.com/en/travel/2018/10/03/piana-degli-albanesi-for-its-albanian-heritage-and-the-worlds-best-cannoli/

Marsala 

https://italian-connection.com/italian-wine/history-of-marsala-wine-tasting/