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.

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 explore some of Sicily's iconic dishes and trace their origins across Mediterranean influences.