Fusion food is nothing new. A wander through any food market will reveal just how strong are the influences from around the Mediterranean on the cuisine of Sicily. Here, couscous is almost as common as pasta, sweet pastries are made from rich almond paste and brioches are filled with delectable ice-cream. For fast food to go, it’s arancini (pyramid shaped rice balls), chickpea fritters and sesame seed covered pastry parcels stuffed with melting cheese.

Fish majors as the main course in most restaurants – usually the day’s catch, simply grilled and strewn with lemon wedges. Expect swordfish, tuna, and nero di seppia (cuttlefish ink) in tasty pasta sauces. Wild fennel adds a touch of aniseed, while exotic extras – pine nuts, raisins, goat’s cheese, almonds and chilli – revive jaded taste buds.

The sweet toothed face a banquet of crystalised fruits and marzipan sweets.

Add scrumptious pane nero (black bread) dipped in the island’s own olive oil and with a glass or two of local wine and you have a feast.

Sicily is the largest wine-producing area of Italy and the island’s labels have recently benefited from a revival which make Sicilian wines excellent drinking. And don’t forget Marsala, a sweet dessert wine – developed by the British and still made by descendants of the Whittakers and Ingrams and other dessert wines, such as Zibibbo and Passito both from the island of Pantelleria.