Sicily is directly adjacent to the Italian region of Calabria, via the Strait of Messina to the east. The early Roman name for Sicily was Trinacria, alluding to its triangular shape. Sicily has been noted for two millennia as a grain-producing territory. Citrons, oranges, lemons, olives, olive oil, almonds, and wine are among its other agricultural products. The island has a long history of producing a variety of noted cuisines and wines. The ingredients are typically rich in taste while remaining affordable to the general populace. The savory dishes of Sicily are viewed to be healthy, using fresh vegetables and fruits, such as tomatoes, artichokes, olives (including olive oil), citrus, apricots, aubergines, onions, beans, raisins commonly coupled with sea food, freshly caught from the surrounding coastlines. Perhaps the most well known part of Sicilian cuisine is the rich sweet dishes including ice creams and pastries