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Ragusa Guide Italy

Eating and drinking


Eating and drinking

In the fertile area of Sicily, many typical products are grown, such as the famous, sweet Uva Italia and many types of olives. The tonda di Iblea, the moresca and the nocellara etnea are all olives that produce a different type of extra-virgin olive oil.
The area surrounding Ragusa is the only one where carobs are grown. Carob trees are part and parcel of the landscape. This type of fruit, introduced into Italy by the Arabs, produces “carcao” used to make candy, liquor and flour for cakes.
Honey is also a typical product of the province of Ragusa, especially the honey that comes from the Iblei Mountains.
There is also the Ragusa product par excellence, that has been produced for centuries: Caciocavallo ragusano, a tasty cheese formed into a parallelepiped shape, made from Modica cow’s milk
This cheese is used for antipasti and desserts, and can be fresh and sweet or ripe and spicy. There are many types of recipes based on this cheese that are served in the Ragusa restaurants, for example "cascavaddu all’argintera", made with slices of caciocavallo, placed in beaten egg and then fried in oil.
A typical menu served by one of the several restaurants in Ragusa may start off with a typical antipasto dish such as scaccia ragusana: a tasty focaccia pizza bread filled with tomato sauce and chili pepper, and grated caciocavallo cheese.
Cavatieddi are a fresh pasta dish, served in Ragusa and in Modica, with a sauce based on pork stew.
As a second course you can choose a plate of cold meat "’a stemperata": meat with a sauce made from garlic, olives, capers, carrots, celery and mint, fried and wet with vinegar. You can also try tripe cooked in Ragusa style,
cooked together with almonds, nuts and cinnamon.
Biancomangiare is one of the desserts recommended. It is a typical sweet made in the province of Ragusa based on almonds. The original recipe includes finely chopped almonds, sugar, corn starch, lemon rind, cinnamon and cream, all mixed together and poured into the typical terracotta moulds. Once it has become solid Biancomangiare is turned out onto plates covered in lemon leaves and served.

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