Sicily is an Italian island with a long history of belonging to someone else. Greeks, Saracens, and Normans have all been rulers of this dry isle. The arid land produces olives and almonds, as well as more exotic foods like prickly pears and pomegranates. It doesn't, however, support much livestock, and domestic meats are scarce. Some regions raise pigs and a few goats, but they are exceptions. Cheeses and cured meat products are therefore imported, for the most part. Artichokes, tomatoes, eggplants, and fish -- such as tuna and swordfish -- fill out the Sicilian diet. The Arabs perhaps have had the most profound influence on her cooking and culture. Sweet and sour dishes, combinations of raisins and nuts in savory cooking, spices, orange water, and even a version of couscous (cuscusu) are typical of cooking on the western part of the island. Pasta may have entered Italy proper via the Arabs in Sicily, and Sicilians know how to do it right. Desserts and sweets are also part of the Saracen heritage. There is a dessert for every occasion, from Easter to weddings to each and every saint's day. Cannoli, cassata (a sponge cake topped with colorful candied fruits and ice cream), and zuppa inglese (a liquor-soaked cake filled with custard) are three favorites. Marzipan and biscotti also fill confectioners' windows.