The province of Ragusa, like the entire Sicilian territory, is very renowned for its typical cuisine, in the style of the Mediterranean diet, rich in flavors and full of traditional recipes handed down over the years. Below we offer just some of the delicacies produced by the mothers and chefs of our land. Dishes that a visitor must not fail to taste.

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Lolli co maccu Typical Ibleo first course, it is fresh pasta in broad bean broth Mpagnuccata Typical Carnival sweet made with sweetened soft wheat balls cooked in the oven with honey and sugar. Scaccia Rectangular layer of pasta, folded on itself, stuffed according to taste and season with aubergines, sauce, spinach, cheese, broccoli, ricotta, sausage. Granita Classic "summer breakfast" enjoyed with a brioche. prepared in various flavours, the most traditional being: lemon, almond, chocolate, strawberry. Cannolo Sweet consisting of a cylindrical shell of fried dough, filled with a mixture of ricotta cheese, sugar and candied fruit to taste. Biscotti bolliti The biscuits formed in this way must be boiled in water for a short time and then left to dry for at least a day. Only at the end are they baked. Giuggiulena Caramelized honey-based nougat which is usually sesame seed-based and sometimes almond-based as well. Typical Christmas dessert. Cassata dough, soft and crunchy, made from durum wheat flour, yeast, lard, eggs and sugar. Filled with sifted ricotta with cinnamon and honey. Gelatina It is prepared using the poorest parts of the pig. The meat is boiled and the broth produced covers it like ice. Impanata Lamb breading is a sort of focaccia filled with lamb meat, in which the meat is cooked directly inside the dough. Mpanatigghi Filled breaded biscuits, similar to small crescent-shaped panzerotti, filled with a mixture of almonds, walnuts, chocolate, sugar, cinnamon, cloves and beef. Typical dessert of Modica. Ravioli di ricotta con sugo di maiale Fresh pasta filled with sweet cinnamon ricotta and served with pork sauce and ragusano dop.

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