What to eat in Syracuse

The traditional Syracusan dishes

Surrounded by Mediterranean Sea and dominated by Monti Iblei, Syracuse, it gives the opportunity to let its tourists taste both sea products and land products with a wonderful flavor.

An abundance of foods that allow an infinite combination of dishes, which over time have also become historical dishes but which are also updated with new flavors.

Let's start with the first courses:

• fried pasta with anchovies and toasted breadcrumbs (anciova e muddica): it is a dish that enhances the essence of Sicily, with its aromas and its southern flavors. A dish suitable for both occasions and simpler lunches;
• ravioli filled with fish: very creamy dish prepared for Christmas Eve with a very tasty flavor;
• cavatelli (cavateddi) with bottarga of tuna and cherry tomatoes from Pachino: it is a simple dish but with a strong flavor with bottarga which makes the flavor of the sea explode even more;
• lolli: a pasta seasoned with pork sauce;
• fave (Lolli no Maccu): a hot and nutritious dish prepared with a homemade pasta combined with broad beans.

Among the latter fish stands out:

• glutton tuna: a very tasty recipe that marries fresh tuna with garden products;
• grouper with matalotta (olives and capers): recipe appreciated throughout Sicily cooked in a different way from area to area;
• fish soup: is a tasty dish in which all types of fish are cooked in a broth made up of a cartoon prepared with fish waste, a cooking base of molluscs and another of crustaceans;
• fried rabbit in a pan (Rabbit is stunned): it is a very tasty and tasty dish perfect for a lunch or dinner. The rabbit collected in a fried shell is crunchy and keeps the meat soft and juicy;
• meatballs (purpetti) of potatoes accompanied by caponata and from various vegetables: they are delicious meatballs eaten on Sunday lunches.

Almonds are used a lot for pastry, which is a fruit that abounds. They are used for:

• the martorana fruit: it is a dessert famous in the world because its preparation is the perfect reproduction of fruit and sometimes also of vegetables or fish;
• i biscotti: are made in many ways. The tasty Syracusan biscuits are honey, with milk, etc.;
• giuggiulena (sugar and sesame biscuits): it's a Christmas cake. The main ingredient is sesame.

The pastry you prefer is:

• Syracusan cassata: different from the traditional one for the sponge cake cover instead of the glaze;
• totò biscuits (lemon or chocolate): they are soft biscuits covered with a glaze. They are preparing for the feast of the dead;
• cook: spoon dessert prepared with boiled wheat and sheep's ricotta (or white or chocolate milk cream). It is garnished with pumpkin, cinnamon, pieces of chocolate and grated orange zest. E’ prepared for the feast of Saint Lucia;
• sweetened cottage cheese: it is used for desserts, for filling cakes, tarts and is prepared with sheep's ricotta;
• candied, almonds and dark chocolate: they are used in all the preparations of Syracuse sweets.

Tra and wine, remember: 24 PDO of Syracuse, Syracuse ed Erolo.