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Province of Syracuse

the Province of Syracuse

Italy

Where to eat local?

The best traditional places in Province of Syracuse, recommended by food professionals

Best local products

All 16
Olive Oil 15
Wine 1
Province of Syracuse 9
Sicily 240
Italy 2707
All 9Dishes 4Products 4Drinks 1

What to eat in the Province of Syracuse?

Province of Syracuse 9
Sicily 240
Italy 2707
All 9Dishes 4Products 4Drinks 1Cherry Tomatoes 1Lemons 1Tomatoes 1Almonds 1Wine Varieties 1Red Wines 1Red Grapes 1Pasta 1Breads 1Pizzas 1

Originally from the Province of Syracuse

Biscotti di mandorla

3.7
Most iconic: Bar Girlando (Avola)

Biscotti di mandorla are soft almond biscuits or cookies that are prepared with a combination of finely crushed almonds, beaten egg whites, icing sugar, lemon zest, and almond flakes. The ingredients are combined into a thick almond paste which is then shaped into a desired form and baked until n... Read more

Pizzolo

Sortino
3.8
Most iconic: Pizzeria Trattoria Le Monache (Sortino)

Pizzolo is a unique type of pizza that is native to Sicily, topped with a base of olive oil, oregano, pepper, Parmigiano Reggiano cheese, and salt. If it is made in a savory version, it is then additionally topped with various greens, cheeses, and salami, and if it is made in a sweet version, it ... Read more

Pomodoro di Pachino

4.7

Named after its town of origin, pomodoro di Pachino refers to various varieties of fresh tomatoes grown within the Sicilian province of Syracuse. The sweet flavored Pachino tomatoes are characterized by a particularly succulent flesh and prized for their long shelf life. They are best en... Read more

Limone di Siracusa

3.9

The intensive cultivation of lemon trees on Sicily was started by the Jesuits who were expert farmers and can be traced back to the 17th century. Today, more than 50% of all Italian citruses are produced on the island. Named after its province of origin, Limone di S... Read more

Spaghettini alla Siracusana

n/a

Spaghettini alla Siracusana is a traditional dish originating from Syracuse, Sicily. This pasta dish is made with a combination of thin spaghettini pasta, eggplants, tomatoes, bell peppers, anchovies, olives, capers, grated Parmigiano-Reggiano, olive oil, garlic, parsley, basil, and seasonings. T... Read more

Cudduruni (Lentini)

Lentini
n/a

Cudduruni is a traditional focaccia-style bread originating from Lentini, Syracuse. The bread is made with a combination of beer yeast or mother dough, hard wheat flour, salt, and water. Once prepared, the dough is shaped into a disk and half of it is covered with the filling, then folded into a ... Read more

Nero d’Avola

Avola
4.4

Nero d’Avola is an indigenous Sicilian red grape, whose name, meaning the black of Avola, refers to its distinctive dark color. For most of the 20th century, Nero d'Avola was used as a blending grape, but in the 1990s winemakers started making high-quality, bold varietal w... Read more

Mandorla di Avola

Avola
n/a

Although almonds originated in Asia, nowadays some of the best ones are grown around Avola, a city and comune in the sunny province of Syracuse. They can be either sweet or bitter - the sweet ones are widely used in confectionery, while small quantities of bitter almonds give a unique flavor to c... Read more

Pomodoro di Pachino ciliegino

n/a

The pomodoro di Pachino ciliegino is a cherry tomato variety (ciliegino) grown in Pachino, Sicily, and is protected by the IGP (Indicazione Geografica Protetta) status, ensuring its quality and regional authenticity. It is prized for its bright red color, firm texture, high sugar content, and bal... Read more

Regions

Cities

Siracusa

Siracusa

2 foods | 8 restaurants
Noto

Noto

10 foods | 4 restaurants
Sortino

Sortino

2 foods | 4 restaurants
Famous for Pizza, Pizzolo

Rosolini

1 food | 2 restaurants
Famous for Scaccia

Lentini

1 food

Pachino

1 food