At the table, the territory of Ragusa expresses all its delicious variety: cannoli, granita, almond pastries, biancomangiare, arancini, and many other Sicilian specialties that are also part of the culinary tradition of the Monti Iblei area. Among the best-known dishes of Iblean cuisine are scacce, Caciocavallo DOP and Ragusano provola, the famous Chocolate of Modica, and the Teste di Turco pastries from Scicli.

Among the first courses we recommend cavati with tomato sauce and ricotta ravioli. We also suggest tasting ’mpanate, fresh fish, cucciddati, and homemade bread, perhaps seasoned with a little capuliatu (sun-dried tomato paste). Let yourself be tempted by the sweet flavors: almond nougat, cubbaita, ’mpanatigghie, and macallè.

In the province of Ragusa excellent olive oil is also produced, including the Monti Iblei DOP Olive Oil, along with fresh vegetables and fruit. There are also many wines, the most renowned being Cerasuolo di Vittoria, the only DOCG wine in Sicily. The area also boasts several Slow Food Presidia, including the delicious Giarratana onion, the sweet Cosaruciaru bean from Scicli, and the Cottoia fava bean from Modica. Local livestock are also protected, such as the Modicana cattle and the Ragusano donkey. Another important local product is the carob, the fruit of a tree widely spread in this area and used to make biscuits, candies and other sweets.

This corner of land is extremely generous: the Iblean countryside offers a great variety of products that can make your meal truly unique. Supported by a strong culinary tradition, there are also many influences and gastronomic journeys that blend past and present.

Below are just a few examples.