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
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
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.
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.
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.
typical products, the Etnean wines, both red and white, certainly are worthy of
Catania offers several choices, which can tickle every appetite. It is
impossible to be disappointed after tasting local specialties.