Cefalù’s culinary tradition deeply reflects its history and geographical position. The typical ingredients used in traditional recipes tell the story and culture of this precious Sicilian jewel. But what are the ingredients that really define Cefalù cuisine?
Fresh fish
Being a coastal town, Cefalù is famous for its fresh fish. Specialities include tuna, swordfish and sardines, often prepared in traditional ways such as grilled or in delicious soups. The freshness of the fish is fundamental to the local cuisine, providing dishes with an authentic and delicious flavour.
Extra Virgin Olive Oil and seasonal vegetables
The extra virgin olive oil produced in the region is an essential ingredient in Cefalù cuisine. This oil, with its fruity and aromatic flavour, is used to flavour salads, season fish dishes and prepare traditional sauces. Cefalù cuisine also makes use of seasonal vegetables, which grow abundantly in the fertile Sicilian countryside. Tomatoes, aubergines and courgettes are just some of the ingredients that enrich local dishes, offering freshness and authentic flavour.
Ricotta and local cheeses
Sheep’s milk ricotta, Sicilian pecorino and caciocavallo are just some of the local cheeses that feature in our recipes. Depending on the occasion, each cheese is carefully chosen to enhance the authentic flavours of the local cuisine.
Aromatic herbs
Herbs such as basil, oregano and parsley are used to enhance the flavours of each dish. These locally grown herbs lend freshness and aroma to traditional dishes, making each meal an explosion of Mediterranean flavours.
The ingredients of Cefalù cuisine not only enrich the palate, but also tell a story of tradition, culture and love of food.