Tag Syracuse

The territory of Syracuse is renowned for the extraordinary quality of its dairy products, including ricotta, primo sale, provolone, pecorino with pepper, and caciocavallo. In the province of Syracuse, places like Pachino stand out for high-quality agricultural production, with the famous tomato taking the lead, while Avola is famous for its exquisite almonds and the renowned Nero d’Avola grapevine. Syracuse cuisine significantly contributes to the repertoire of Sicilian recipes with a rich tradition of bakery goods. Local specialties include scacce, cucche, and pastizzetti. Among the must-try first courses are cavatelli, ravioli with ricotta, pasta with sardines alla siracusana, lolli with fava beans, pasta fried alla siracusana, and pasta with moresca sauce. Excellent main courses include matalotta, paranza fry-up, puppetti di muccu, stimpirata, ghiotta di vavaluci, and bobbia, a Syracuse variant of caponata enriched with carob tree fungus. Among the desserts, you’ll find pupi cull’ovo, ‘nfigghiulati, cassateddi, totò, mucatoli, and mustazzoli. Syracuse’s cuisine is a genuine treasure trove of delicacies.