In 1900, Oscar Wilde arrived in Sicily’s capital of Palermo, and stayed for eight days – more than enough time to fall in love with the city’s striking, eclectic architecture. As a noted connoisseur of food and wine, Wilde also reveled in the city’s local cuisine at its many restaurants and street stalls. He proclaimed Palermo to be “the most beautifully situated town in the world”.

In the same year, a remarkable new Art Nouveau palazzo first opened its doors, nestled at the foot of towering Mount Pellegrino and looking out onto the azure waters of the Gulf of Palermo. The stunningly designed interiors of Villa Igiea and its magical setting quickly made it a byword for luxury hospitality and, in the decades that followed, a roll call of royalty, dignitaries, and Hollywood luminaries came to stay.

Sicily, with its timeless charm and miles of captivating coastline, is irresistible. The sun-drenched cuisine, bursting with goodness and local character, equally ensures you return. Italy’s renowned chef, Fulvio Pierangelini, is the Creative Director of Food for Rocco Forte Hotels and has perfected Sicily’s most-loved dishes for the menu of the palazzo’s spectacular new restaurant, Florio, nestled in the leafy grounds of newly-opened Villa Igiea. Here, he shares with us why Sicilian cuisine will always have his heart.

Which ingredients, flavors, and dishes is Sicily most famous for?

“In Sicily, even the cuisine is the sum of the various cultures and religions that have followed one another over the centuries. The vastness and difference of the terrains brings a profound biodiversity that characterizes the island and its abundance of diverse produce.

The most iconic ingredients are many, I particularly love ricotta, pistachios, capers, ancient grains, tenerumi, citrus fruits, tomatoes, blue fish, and extra virgin olive oil.”

Which dishes on your menu bring these flavors to life?

“The iconic Sicilian dishes that never fail in our menu are: caponata, arancine, cannoli with ricotta, sarde a beccafico and almond granite.”

Which local wines would you recommend to accompany these dishes?

“The most identifying wines of this land come from the volcanic territories: Etna Bianco (White) from the Catarratto grape; Etna Rosso (Red) from the Nerello Mascalese; wines made by Grillo grape and Marsala. More recently, a new wave of biodynamic wines has begun to find a natural expression in this blessed land.”

Where in Palermo can you discover more local delicacies?

“Palermo is the capital of street food. At every corner, you will find pane e panelle (Sicilian fritters made from chickpea flour wild fennel, generally put in a sandwich), stigliole (barbecued lamb intestines), fried fish “al cartoccio”, the popular and delicious pane con la meusa (spleen and other offal), sfincione (a baroque pizza), and his majesty the arancina. My favorite Palermo street markets include Capo, Ballarò, and Vucciria.”

A buzzing confluence of cultures and colors, the vibrancy of Palermo dazzles travelers of all ages. Easily reached from Villa Igiea, the streets and squares of the city offer ancient architecture, enthralling shows, and charming museums.

Experience the best of Sicily by combining a trip to Rocco Forte Hotels’ new Villa Igiea, a turn-of-the-century palazzo at the perimeter of Sicily’s capital, with a coastal retreat to Verdura Resort, immersed in 230 hectares of sun-kissed Mediterranean coastline and home to a rejuvenating spa and two championship golf courses.

Talking Sicily, Food, and Dolce Vita with Fulvio Pierangelini, Creative Director of Food for Rocco Forte Hotels

Italian Excellence in Florence and Rome

We Have Reservations at Noma: a Story of Last-Minute Travel