Catania Cuisine derives from a natural mixing of agricultural products and fish ones, it was also enriched by the influences of different populations that invaded Sicily. As concerning the ingredients, the typical cookery of Catania makes use of simple and cheap ingredients, but it is enriched by the variety of smells and colors produced by the mixture of the different populations that alternated in Sicily.
Catania has a deep link with the sea thanks not only to a geographical factor, but also to the fact that the Ionian Sea is really rich in fish. So the typical fishes of the coast are the basis of lots of traditional recipes. The fish-market is really reach, and generally the fished is used in the first dishes, or it can be fried, roasted on the charcoal slack or marinated in extra-virgin olive oil and lemon juice.
As concerning the meat, the Falsomagro is the most important dish, while the roasted pork sausages are really common, they are served with some typical vegetables. In the popular quarters, one can eat the roasted horsemeat, sandwiches, that are typical of Catania.
As concerning the confectionary field, Catania has a great variety and tradition. This variety is linked to the quality. This sweets differ also for the original preparation, the utilized ingredients and their matching and the unusual and fanciful shape. Amongst the world-famous and rich confectionery: almond pastries, marzipan, cannoli and other sweets filled with ricotta, iris, panzerotti, the legendary granita and the handmade ice-cream.
Another local specialty is the unique hot savouries, it is a traditional local snack, because it is fast to be eaten at coffee bars and lunch counters, it is very rich and tasty but overall it is the expression of the most ancient home-made cooking.
Among the typical products, the Etnean wines, both red and white, certainly are worthy of tasting.
Cookery of Catania offers several choices, which can tickle every appetite. It is impossible to be disappointed after tasting local specialties.