Sicilian cuisine owes much to centuries of exchanges and relationships
with foreign civilizations. Richest in scents and ranging from salty
to sweet, Ragusa’s traditional foods are as much genuine and
its most renowned specialties are the pastieri, pastries filled
with minced meat and lamb entrails, then garnished with pepper,
cheese and eggs; the impanate, pies stuffed with lamb or veal and
baked potatoes; the scacce, savoury rolled-out pastries stuffed
with various ingredients ranging from spinachs to ricotta or tomato,
to broccoli, eggplants and many others. The pork-meat (coming in
steak, sausage or jelly) is a most traditional food, notably in
Chiaramonte Gulfi; coming from the skin, the feet or the head of
the pork, it is always a favorite of meat lovers. The coniglio a
partuisa (rabbit), the chickpeas with pork-meat, and the macco (a
fava-bean soup) are also very popular.
first courses include numerous renowned specialties such as the
cavati, the ravioli di ricotta (both usually garnished with pork-meat
sauce), and the lolli ‘cche favi (a type of pasta with fava-beans).
The celebrated caciocavallo cheese, made with cow-milk, is especially
produced in the mountainside. Vegetables are available all the year
round thanks to the local developed houthouse cultivation.
specialties are mainly typical of the coast, from Scoglitti to Pozzallo.
is world-famous for its confectionery. Among its most popular sweets
are the affucaparrinu (literally ‘choke-priest’), hard
biscotti made with flour, eggs, a few sugar and lard; the nucatoli,
soft biscotti stuffed with dried figs and marzipan fruit; almond
sweets like the torrone, the amaretti and the characteristic ’mpanatigghi,
containing almonds, chocolate, minced beef and spices; the popular
ice-cream and the pignolata, a cake coated with sugar and chocolate.
lovers may, finally, enjoy such renowned labels as the Cerasuolo
di Vittoria, the Ambrato di Comiso and the Albanello.
Castello di Donnafugata
Marina di Modica
Marina di Ragusa