Sicilian food is Italian food, of course, but given Sicily is an island, its cuisine has also been shaped by nearby countries like Greece, Spain, France – even Tunisia. With an emphasis on fresh produce like eggplant, capsicum and onions, as well as spices borrowed from neighbouring regions like cinnamon, nutmeg and cloves, Sicily is a truly excellent place to stuff your belly. Senior food editor – and noted Sicilo-phile – Matt Preston shares his top five Sicilian food picks.

1. Sweet summer figs with squishy Salame Sant’Angelo di Brolo and some pistachios from Bronte.
2. Tomatoes from Pachino, with that day’s ricotta, a little salt from Trapani and a splash of fresh olive oil.
3. The sweet red prawns from Mazara eaten raw dressed with no more than a little oil dressing at Da Vittorio in Porto Palo.
4. An almond granita in the baroque town of Noto – ideally made by Corrado Assenza at Caffe Sicilia.
5. The playful, intelligent but above all, respectful, modern spin on classic Sicilian cuisine taken by Ciccio Sultano across his degustation menu at Ristorante Duomo in Ragusa.