Don't tell mainland Italians, but the sweets of Sicily might just be the country's best. Thanks to the island's hot-potato past (it's been ruled by Greeks and Romans, Byzantines and Arabs, French and Spanish) and its rich agriculture (hello, almonds and lemons, pistachios and oranges—not to mention olives and grapes), Sicilian food is among Italy's most varied and interesting cuisine.
But when it comes to the sweets, we're really talking.
Cannoli and marzipan, the two best-loved (and best-known) Sicilian sweets outside of Sicily, are just part of the story. Here are nine Sicilian sweets you have to try.
About the author: Amanda Ruggeri, a journalist based in Rome, blogs at Revealed Rome. She's written for the New York Times, Guardian, Fodor's, New York Magazine, and AFAR, among other publications. You can follow her on Twitter: @revealedrome