The cuisine of the area is well known for its traditional recipes and products, thanks to its link to the Sicilian tradition and its dedication to the land, through the numerous farms of the area.
Ragusa has been awarded for its traditional Sicilian products of excellence, also with the European Union’s protection and is among the first 30 Italian towns for the quality of its food and wine.
Some of the 46 Slow Food products in Sicily are produced in Ragusa: the Donkey of Ragusa, the Bean “cosaruciaru” of Scicli e the Sesame of Ispica.
The food and wine tradition of Ragusa is very varied and rich in flavors, from sweet, to savory and spicy. Among the local products there are honey and the Ragusano cheese from cow’s milk. The province is also known for its wine varieties, such as the Cerasuolo of Vittoria, Comiso and Albanello. Its cuisine is a mix of tradition and values linked to the land, with special flavors, scents and colors: Impanate and Scaccie, baked and stuffed with spinach and ricotta cheese or broccoli or tomatoes or eggplants, Affumicaparrini and Nucatoli, biscuits made with dried figs, candied fruits, honey, almonds, walnuts, cinnamon.
The pride of this area is the excellent restaurant “Duomo”, awarded with two stars and ranked among the top ten restaurants in Italy, according to the Michelin guide. Another excellence of the territory is the ancient Pasticceria Di Pasquale, awarded by Gambero Rosso.