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All over Sicily, farmers sell their own produce from the side of the road. You’re likely to find wild asparagus, lemons, artichokes and cheese.

At his bakery, master baker Tommaso Rizzo uses Sicilian durum wheat or the ancient tumminía variety to make breads leavened with natural yeast and baked in an oven fired with olive branches. There are also the delicious biscotti picanti – biscuits made with black pepper and anise.

The name, the House of Tuna, says it all. In the heart of Favignana, site of the matanza (see Fishing Techniques), shop for canned tuna in oil and bottarga (dried tuna egg).

The proprietor of this jewellery store in Taormina creates pieces from old stones, inspired by historical motifs; she also works on commission if you create your own design.

Rosemarie Ferlito and Tomas Schuster work with local organic farmers and oil millers to procure the highest quality Sicilian ingredients for their sott’oli – foods preserved under Nocellara del Belice olive oil. Artichokes and aubergines (eggplants) are cooked in vinegar and packed under a layer of olive oil. Sundried tomatoes are chopped fine and mixed with anchovies and pecorino cheese to make cappuliato . And it takes a total of four days to make Corali di Sicilia – small hot peppers stuffed with capers and anchovies. Their hand-made products are of the maximum quality and flavour.

Plenty of speciality items in a small space: cold cuts and cheese; wine; olive oil; marmalade; tuna and more.

Small street markets spring up in villages on Mount Etna’s slopes. Local farmers offer their produce for sale from their cars and three-wheeled pick-up trucks, many near Fleri, between Viagrande and Santa Venerina.

Some of the best shopping in Palermo happens at the three daily food markets and the antique/flea market (see Top 10 Markets).