Sicily is rich in history, cultures, traditions to be discovered in every corner and boasts a varied, colorful, full of flavors gastronomic heritage, which is appreciated by all tourists and not only. Each area has its own specialty,linked to the territory and the cultures that have followed one another, to be enjoyed during the cultural itinerary which thus also becomes food and wine.

The cuisine of the Val di Noto owes a lot to its territorial conformation; the embrace and confusion of land and sea offer a variety of ingredients to typical dishes and recipes, making them a real shame for our palate.

During the tour in south-eastern Sicily, after having appreciated the many artistic and cultural beauties present, let’s enjoy some local delicacies, to return home even with a richer and tastier culinary baggage.

Sicilian arancini
Surely when we think of Sicily, and what to eat, we immediately think of the arancina (indicated as male only in the Catania area). A meatball, round or elongated, fried (or baked) and stuffed with rice.

The original is with meat sauce, but they are also found in butter with peas, with ham and mozzarella, with pistachio, alla norma with aubergines and much more.

They are excellent to be enjoyed at any time and at any time, they fall into the category of finger-food, for their practicality. To eat comfortably in a bar or walking or on the beach, they whet our appetite.

The writer Andrea Camilleri contributed to making them famous by titling one of his short stories: “The arancini of Montalbano”.

The spring onions
Pleasure for the sense of smell even before the taste, are the onions, “pizzette”, baked in the oven, made of puff pastry stuffed with stewed onions and tomato sauce, mozzarella and ham. sh. Walking through the streets, you will be attracted by the unmistakable scent of onion, which will make your mouth water in a flash

The Cartocciate and the Scaccia
We are talking about pizzas and focaccias. The cartocciate are small pizzas, with a very soft dough, similar to that of bread. The dough is stuffed in various ways: the simpler ones contain tomato, cheese and ham but there are different variations from those with aubergines and ricotta to those with tuna. They appear as small pizzas rolled up on themselves and are typically called “cartucciate”.

Scaccia is a dish of ancient origin, but always appreciated It is a rustic, very similar to focaccia, tasty and tasty. This too can have different fillings: tomato and onion, ricotta and sausage, or it can be stuffed with tomato and eggplant. But, being very similar to pizza, it can be varied with any ingredient.

Pasta alla Norma
One of the vegetables that prevail in Sicilian cuisine are aubergines: used for caponata, for rich parmigianeand also to dress you first courses. Pasta alla Norma is typically Catanese and the key ingredient is the aubergine, in fact, compulsorily fried.

It is a colorful and Mediterranean dish: macaroni (but other formats are fine too), fried eggplant, tomato sauce, fresh basil leaves, and at the end a nice sprinkling of salted ricotta. Famous is the pizza of the same name, pizza alla Norma, stuffed with the same ingredients as pasta … a real treat!

Pasta ‘Ncasciata
The name derives from the ancient method of cooking pasta, which consisted of lining the casserole of the pasta with glowing embers. Appreciated by Inspector Montalbano, it is also known as “Pasta di Montalbano”. It is a rich and tasty baked pasta: macaroni, minced meat, caciocavallo, tomato sauce, the inevitable aubergines and a generous sprinkling of Parmesan cheese.

Granita with brioche
The first thing you have to adapt to during our trip to Sicily is breakfast. Let’s forget about coffee, cappuccino, croissants or yogurt, there is no sweeter, fresher and tastier awakening than what a nice granita with brioche offers us, and why not, a little fresh cream.

The real granita is found in the surroundings of Catania, a consistency that is neither too soft nor too icy. The granita can be had in different flavors: mint, coffee, lemon, almond, pistachio, strawberry, chocolate … And to be even tastier, add fresh cream and eat it with the typical brioche with tuppo, soft and tasty, from soak !!!!

Ragusan ricotta cassatelle
One of the typical ingredients of Sicilian sweets is ricotta that we find incannoli and cassata. The “Ragusa cassatelle”, which are not the typical Sicilian cassata, are typically Easter sweets whose filling is made with ricotta, sugar and cinnamon.

These sweets have a particular basket shape, made with flour, sugar, wine and oil, filled with ricotta cream and are also known as “the Easter cassatas”, a must during Easter lunches and dinners.

The Cartocciate and the Scaccia
We are talking about pizzas and focaccias. The cartocciate are small pizzas, with a very soft dough, similar to that of bread. The dough is stuffed in various ways: the simpler ones contain tomato, cheese and ham but there are different variations from those with aubergines and ricotta to those with tuna. They appear as small pizzas rolled up on themselves and are typically called “cartridgete”.

Scaccia is a dish of ancient origin, but always appreciated It is a rustic, very similar to focaccia, tasty and tasty. This too can have different fillings: tomato and onion, ricotta and sausage, or it can be stuffed with tomato and eggplant. But, being very similar to pizza, it can be varied with any ingredient.

Discover the flavors of the Val di Noto
Sicilian cuisine cannot only be told but must be savored and enjoyed. Appetizers, first courses and above all desserts that are known everywhere.

Let’s not forget the pasta with Bronte pistachio pesto, this unique ingredient for Sicilian dishes, exported throughout Italy;pasta with sardines or couscous that reminds us of neighboring Africa; the magnificent caponata rich in flavors and colors; the very sweet cannolo and cassata, now reproduced all over Italy, the pastries and sweets of almond paste, the delicious Modica chocolate.

A mix of typical products, flavors, tastes, scents that will brighten your holiday.