Selection of Rice for Great Cooking (Sicily) - Cities
Agrigento | (surroundings) |
Caltanissetta | (surroundings) |
Catania | (surroundings) |
Enna | (surroundings) |
Messina | (surroundings) |
Palermo | (surroundings) |
Ragusa | (surroundings) |
Siracusa | (surroundings) |
Trapani | (surroundings)
"Sicily and rice share a common history that stretches back to the dawn of time: Diodorus Siculus of Agira, between 60 and 30 BC, was among the first in the Western world to mention it in his Bibliotheca historica.
The Arabs introduced it as a crop in the 8th century AD — the same years in which the grain was spreading through Spain — and by 875 AD it was already taxed like other foodstuffs. In the 12th century Ibn-al'Awwam documented its elaborate cultivation techniques. A thousand-year-old tradition that today is experiencing a new and promising season of growth."
