The largest island in the Mediterranean, Sicily has flourished for centuries as a hub of trade, so the cuisines of many lands have been passed down here. The unique local dishes that sprang up on this island captured the heart of ROZZO SICILIA’s chef. Authentic recipes are valued, including aubergine caponata, fennel and sardine pasta and seafood couscous. Lemon as an essential accompaniment is another traditional touch. The chef’s cherished goal is to craft flavours that remind Sicilians of home.