Greeks, Arabs, Normans, Swabians, Spaniards and French have conquered and ruled Sicily over the centuries and left traces of their culture, also in the cuisine. Streetfood in Palermo: In the markets you can eat fried rice balls, raw sea urchins and tripe. Spanish influenced are the Empanadas, the stuffed dumplings. The sweet and sour caponata made of vegetables, capers and olives is a mix of all Mediterranean culinary arts. In San Vito Lo Capo, the stronghold of Sicilian couscous, the proximity to North Africa is clearly noticeable. The island of Favignana was once the scene of tuna fishing. Peppe prepares a salad of raw tuna, aloe vera, fruits and aromatic herbs. At Modica, the Floridia family produces the protected Ragusano cheese. The «flying chef» Carmelo Chiaramonte philosophises at the fish market in Catania. A group of young, ambitious chefs shine with interpretations of traditional cuisine.