GASTRONOMY
            
            THE 
              RAGUSA CUISINE 
            The 
              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 
              tasty. 
             Among 
              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.  
             The 
              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.  
            Fish 
              specialties are mainly typical of the coast, from Scoglitti to Pozzallo. 
               
             Modica 
              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. 
               
             Wine 
              lovers may, finally, enjoy such renowned labels as the Cerasuolo 
              di Vittoria, the Ambrato di Comiso and the Albanello. 
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              Ragusa 
              Acate 
              Chiaramonte Gulfi 
              Comiso 
              Giarratana 
              Ispica 
              Modica 
              Monterosso Almo 
              Pozzallo 
              Santacroce Camerina 
              Scicli 
              Vittoria 
            
             Monti 
              Iblei 
              Cava D'Ispica 
              Castello di Donnafugata 
              Camarina 
              Casuzze  
              Cava d'Aliga  
              Donnalucata 
              Marina di Modica  
              Marina di Ragusa 
              Punta Secca  
              Punta Braccetto  
              Sampieri 
              Scoglitti 
			  
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