Agrigento

Soft, golden Sicilian savoury swirls filled with olives, cheese and onion - a comforting taste of Agrigento’s street-food tradition.

Discover the flaky cassatelle of Montevago - delicate pastries with a crisp, golden shell and a velvety ricotta filling, rooted in the heart of Sicilian tradition.

A bright and simple Sicilian pasta dish from Lampedusa, filled with sweet peppers, golden breadcrumbs and Mediterranean charm.

A rustic Sicilian pizza crowned with salted sardines, fragrant garlic and oregano - a sun-drenched slice of Agrigento brought to the British table.

Buttery, crumbly Sicilian almond biscuits finished with a lemony glaze and colourful sugar sprinkles - a joyful speciality from Alessandria della Rocca.

A beautifully crafted Sicilian Easter speciality from Favara, made with almond and pistachio paste. A charming centrepiece that tastes every bit as delightful as it looks.

A golden semolina spiral filled with slow-cooked onions, pork and olives - a rustic Agrigento speciality traditionally enjoyed for San Martino.

Delicate almond ‘ricci’ biscuits from Palma di Montechiaro - soft, fragrant Sicilian pastries traditionally enjoyed at Easter.

Discover baked Sicilian cassata — a gently sweet ricotta tart enriched with dark chocolate and candied fruit, perfect for spring and beautifully rooted in Sicilian tradition.

A dazzling celebration of ricotta, candied fruit and sponge cake - the timeless Sicilian cassata, full of colour, history and irresistible sweetness.