Sicily, Italy
Sicilian cuisine is a testament to the island's long history as a crossroads of civilizations. It features a rich fusion of influences: ancient Greek staples, Roman agricultural practices, Arab spices and sweets, Norman and Swabian meat dishes, and Spanish and French culinary techniques.
This diverse heritage results in a distinct culinary tradition, noticeably different from mainland Italian cuisine. Catania, in particular, receives recognition for its hearty, often fried, street food and its unique preference for horse meat. Its location, between the Ionian Sea and the fertile slopes of Mount Etna, makes available a wide array of fresh ingredients.
While sharing a broader Sicilian identity, Catania's cuisine has its unique flair. It often features more robust flavors and a heavier reliance on fried foods compared to Palermo's more refined and couscous-influenced dishes.
Catania’s distinct use of horse meat and specific street foods like cipollina distinguish its regional individuality.
The proximity to Etna also means a strong presence of pistachio-based dishes and excellent local wines.
Catania’s most famous pasta dish. It features macaroni tossed in a rich tomato sauce, topped with fried eggplant cubes, a generous sprinkle of salted ricotta cheese (ricotta salata), and fresh basil leaves.
Find it on the menu of virtually all traditional trattorias and restaurants throughout Catania.
Deep-fried rice balls. In Catania, they are typically cone-shaped and referred to as "arancino" (masculine). Common fillings include ragù (meat sauce with peas and mozzarella), or prosciutto and cheese.
Widely available at bakeries (panifici), street food stalls, and bars for a quick, inexpensive bite.
A unique culinary specialty of Catania, not common elsewhere in Italy. Often grilled as polpette di cavallo (meatballs) or fettine di cavallo (thin slices).
The best places to try horse meat are the specialized grill stalls and restaurants along Via Plebiscito, where the meat is cooked fresh over open flames.
Wines produced on the slopes of Mount Etna. Etna Rosso (red) from Nerello Mascalese and Nerello Cappuccio grapes, and Etna Bianco (white) from Carricante and Catarratto grapes, garner high regard for their volcanic terroir.
Limoncello is a sweet lemon liqueur, often served chilled as a digestif. Amaro represents a category of herbal, bitter digestifs with many regional variations.
A growing number of fine dining establishments focus on modern Sicilian cuisine or refined seafood preparations. These restaurants present a more upscale ambiance and sophisticated menus. Seek out places that highlight fresh, seasonal ingredients with innovative techniques.
Numerous trattorias and osterias present traditional Sicilian dishes at reasonable prices. Many are within the historic center, especially around Via Crociferi and Piazza Duomo's side streets. They create a relaxed atmosphere and a genuine taste of local flavors.
Catania excels in its street food culture. For quick, inexpensive meals, look to these spots.
This bustling, atmospheric daily fish market (Monday-Saturday mornings) near Piazza Duomo is a feast for the senses.
Offers fresh fish, seafood, fruits, vegetables, and local products.
A large open-air market in Piazza Carlo Alberto. It operates daily, but Monday holds its biggest day. You find fresh produce, cheeses, cured meats, and non-food items.
A great place to experience local commerce.
Crispy, fried pastry shells with sweet ricotta cheese, often decorated with candied fruit, chocolate chips, or crushed pistachios.
A rich sponge cake soaked in liqueur, layered with sweetened ricotta cream, candied fruit, often covered in marzipan and elaborate decorations.
Small, round, ricotta-filled cakes resembling a woman's breast, symbolic of the city's patron saint.
Many pastries, ice creams, and cakes prominently feature local pistachios, given Bronte's proximity.
Use translation apps to communicate your dietary restrictions effectively.
Clear communication is for a good dining experience.
Websites and apps like HappyCow list vegetarian and vegan-friendly restaurants.
Travel forums or dedicated Facebook groups for dietary restrictions in Italy can have personal recommendations.
An after-dinner liqueur (Digestivo) often completes the meal.
During specific festivals, Catania features specialized sweets or savory dishes.
A full Italian meal often includes Antipasto, Primo, Secondo, Contorno, Dolce, Caffè, and Digestivo.
Granita: A semi-frozen dessert, softer and icier than sorbet, often eaten for breakfast with a brioche bun. Popular flavors include lemon, almond, pistachio, and coffee.
Catania hosts various food-related festivals throughout the year, often celebrating specific seasonal produce (e.g., pistachios, oranges) or traditional dishes.
While Sicilian cuisine dominates, Catania also has some restaurants serving standard Italian pizza or pasta (not strictly Sicilian).
A limited number of Asian or other international cuisine options exist.
For an authentic experience, focus on local specialties.
Embrace the unique flavors of Catania.
Fresh pork sausage, often grilled. Sicilian sausages are known for their distinct flavor, often seasoned with fennel seeds.
Freshly caught from the Ionian Sea. Often grilled simply with olive oil and lemon, or prepared Alla Messinese (with tomatoes, capers, and olives).
Small, round, ricotta-filled cakes resembling a woman's breast, symbolic of the city's patron saint. Especially prominent around her festival in February.
A full Italian meal often includes several courses, but ordering all of them is not mandatory. Many locals choose a Primo (first course like pasta) and a Secondo (main course like meat or fish), or just one of these with a Contorno (side dish).
