Watch Jamies Great Italian Escape online: Episode 1 Sicily

Sicilian street food When Jamie Oliver started his Italian tour, he was stunned at the quality of the food served in Sicily’s street markets. Forget greasy burgers from a dodgy stall – in Sicily shoppers can eat like kings as they buy their weekly groceries. Delicacies like artichoke, fresh salads with olives and ripe tomatoes and fillets of fried fish are just some of the tasty dishes on offer. The narrow, winding streets and covered market stalls feel more like the traditional souks or bazaars found in African and Middle Eastern cultures than the markets of other regions of Italy. It is thanks to the geographical location of Sicily, just off the southern toe of the Italian boot that it has such fantastic street food. Arab influence Jutting out in the Mediterranean ocean, Sicily was in a prime position for invading forces aiming to get a foothold in Europe In the 9th century the Moors occupied Sicily and stayed for two centuries. Their Arab Islamic culture had a lasting influence, not only in the food but also in the local dialect, as well as the architecture and industry. The large church in Palermo was converted to a mosque and still has an Arabic inscription on one of its columns, and the name of Palermo's Ballarò market is Arabic in origin. Under the Moors, agriculture became more varied and efficient, with the widespread introduction of rice, sugar cane, cotton and oranges. This, in turn, influenced Sicilian cuisine. The origins of many of the most popular Sicilian foods – which include ingredients like saffron, pomegranates and chickpeas – can be traced back to the Arab period. Trading flavours It was not only the Moors who found Sicily’s position as a trading post useful. Over the centuries, the island was also invaded by the Normans and the Romans. The most recent influence is the new influx of North African refugees who have settled in Sicily. The international flavour of Sicilian food is celebrated every year in the tiny village of San Vito Lo Capo, where the annual cous cous festival is held. Chefs from all over the world, including North Africa, the Far East and Europe, compete for the title of best cous cous chef of the year.

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