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Sicilian Cuisine Catania province

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Sicilian Cuisine - Catania province

Sicilian cuisine has its roots in the history of humanity. From east to west, from north to south, the territory has been the home of how many peoples in the past millennia of history have found the best conditions for living, hunting, fishing and cultivating. Sicily has been a crossroads of peoples who, along the land and sea routes of the Mediterranean, have acquired and left knowledge in all areas, especially the food and wine.
Today the Etna area expresses traditional Catania cuisine, rich in flavors and aromas with a thousand facets, the ingredients reveal the best of their organoleptic characteristics whether they come from the land or from the sea, the result of a mix of microclimatic conditions that are difficult to replicate in other areas of the terrestrial globe.
It is in Catania that the Mediterranean diet offers the most varied choice of raw materials of the highest quality, produced following the seasonality and enjoying the unique characteristics of the basaltic territory. Whether they are vegetables, fruit, milk and products from the farm or fishing below the coast, the flavor itself contains the wealth of Etna.

Sicilian Cuisine - Catania province

Sicilian cuisine has its roots in the history of humanity. From east to west, from north to south, the territory has been the home of how many peoples in the past millennia of history have found the best conditions for living, hunting, fishing and cultivating. Sicily has been a crossroads of peoples who, along the land and sea routes of the Mediterranean, have acquired and left knowledge in all areas, especially the food and wine.
Today the Etna area expresses traditional Catania cuisine, rich in flavors and aromas with a thousand facets, the ingredients reveal the best of their organoleptic characteristics whether they come from the land or from the sea, the result of a mix of microclimatic conditions that are difficult to replicate in other areas of the terrestrial globe.
It is in Catania that the Mediterranean diet offers the most varied choice of raw materials of the highest quality, produced following the seasonality and enjoying the unique characteristics of the basaltic territory. Whether they are vegetables, fruit, milk and products from the farm or fishing below the coast, the flavor itself contains the wealth of Etna.

We go from Nicolosi mushrooms, to Pedara apples, to Zafferana Etnea honey, to Linguaglossa sausages, to Maletto strawberries, to Bronte pistachio, to Adrano salads, to Torrano di Belpasso, Ragalna oil and fishing Etna snuffbox. And then the wine, so much quality wine increasingly appreciated in the world, coming from the splendid vineyards of Milo, Sant’Alfio, Viagrande, Castiglione di Sicilia, Randazzo, Linguaglossa and Piedimonte Etneo, favored in their growth by the extraordinary fertility of the lava soil.
The production of cured meats and cheeses made of scrupulously following traditional protocols is of the highest level. A separate chapter is dedicated to sweets based on sweetened ricotta, almonds and pistachio from Bronte which together with candied fruit give birth to many delicacies. Flavors, smells, perfumes, everything recalls an authentic and genuine cuisine.
The marinerie of Acitrezza, Catania and Riposto supply the catch of the day to all tables offering choice and quality. The offer of traditional Catania cuisine is completed by the Street Food specialties which see in the diner the unforgettable symbol for tourists from all over the world. The pointed arancino is certainly its icon.

We go from Nicolosi mushrooms, to Pedara apples, to Zafferana Etnea honey, to Linguaglossa sausages, to Maletto strawberries, to Bronte pistachio, to Adrano salads, to Torrano di Belpasso, Ragalna oil and fishing Etna snuffbox. And then the wine, so much quality wine increasingly appreciated in the world, coming from the splendid vineyards of Milo, Sant’Alfio, Viagrande, Castiglione di Sicilia, Randazzo, Linguaglossa and Piedimonte Etneo, favored in their growth by the extraordinary fertility of the lava soil.
The production of cured meats and cheeses made of scrupulously following traditional protocols is of the highest level. A separate chapter is dedicated to sweets based on sweetened ricotta, almonds and pistachio from Bronte which together with candied fruit give birth to many delicacies. Flavors, smells, perfumes, everything recalls an authentic and genuine cuisine.
The marinerie of Acitrezza, Catania and Riposto supply the catch of the day to all tables offering choice and quality. The offer of traditional Catania cuisine is completed by the Street Food specialties which see in the diner the unforgettable symbol for tourists from all over the world. The pointed arancino is certainly its icon.

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Pennisi Group

Un team affiato che esprime conoscenza e valore interpretativo. Come in una grande orchestra. Pennisi Group è sinonimo di eccellenza e creatività. Innovazione e ricerca gastronomica caratterizza ogni esecuzione. Una grande scuola di cucina italiana che Firriato ha voluto con sé sull’Etna.

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La Riserva Bistrot e Wine Experience, Gaema SNC di G. M. e E. G. E. Pennisi – C/DA Verzella, Castiglione di Sicilia – P. IVA 05219400875

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