Tag Catania

Catania, a city situated at the crossroads of Mount Etna, the sea, and the fertile Plain, boasts a culinary tradition with diverse roots within the rich gastronomic culture of Sicily, presenting distinctive features that highlight its uniqueness. Catania’s cuisine is infused with characteristic flavors derived from unique local products and ingredients deeply tied to the territory. Among these, standouts include salted ricotta and horse meat, which contribute to giving a distinctive touch to the dishes. Moreover, desserts based on dried fruits, in which Bronte pistachios play a leading role, are true gems of local pastry. Among the peculiar delicacies of the Catania region, we cannot forget the famous Pasta alla Norma, crispelle (in two variants, with ricotta and with anchovies), sardine meatballs, stuffed eggplants, bastaḍḍi affucati, and mauru, as well as all the recipes from the rich street food repertoire, including cipolline, cartocciate, siciliane, pâté, bolognesi, and the renowned scacciate. Catania’s cuisine stands out for its authenticity and the skillful use of local ingredients that capture the hearts and palates of anyone who approaches it.