Located just 100 miles north of Tunisia and separated from the Italian mainland by the Strait of Messina, Sicily boasts a food culture that’s rich, culturally complex and distinctly its own. Heavily influenced by its position on the Mediterranean, as well as its Greek, French, Spanish and North African neighbors, the island only became part of Italy in 1860, giving unique, classic dishes like arancini and cassata plenty of time to evolve in a delicious culinary bubble. Rather than the north’s eggy pastas, cheese and cured pork, many of Sicily’s most famous recipes feature local, sun-soaked ingredients, such as seafood, olives, raisins, eggplant, capers and tomatoes. Home of cannoli and granita, the region is also known for Italian sweets. Ready to plan your own food tour? Here are the top dishes you should try to get a taste of Sicilian cooking.

Historically, arancini were likely influenced by rice dishes found during the period when Sicily was ruled by the Arabs, between the 9th and 11th centuries. Today, arancini are breaded and fried risotto balls, and can be filled with just about anything depending on what fresh ingredients are available, including tomato and mozzarella, ragu, and ham with béchamel. At Da Cristina located in the charming town of Taormina, grab a box of six and indulge in the perfect snack while wandering the ancient streets.

Inspired by Sicilian Vincenzo Bellini’s 19th-century opera Norma, this celebrated dish — composed of sautéed eggplant, tomato sauce, fresh basil and ricotta salata — is arguably an even greater masterpiece than its namesake. Satisfying and herby, it’s one of Italian cuisine’s great pastas. To sample the best, head to La Pentolaccia Trattoria in Catania.

One of Sicily’s most famous exports is undoubtedly cannoli, deep-fried pastry tubes piped full of fresh, creamy ricotta. Every town boasts a unique style of cannoli that claims to be king. Two that stand out are Piana degli Albanesi, where Extra Bar makes traditional cannoli on the sweeter side with extra sugar and candied fruit and chocolate crumbs, and Dattilo’s Euro Bar. There, chefs bake massive, super crunchy shells that are roughly the size of a sandwich plate and then overstuff the pastries with thick homemade ricotta.