What to eat and drink in Catania

Seafood is the undisputed star of the cuisine of the province of Catania: seafood salad made with octopus, shrimp, and red mullet; marinated anchovies; salted anchovies preserved in traditional terracotta jars; peppered mussels; and raw shellfish, flavored with lemon. In addition, red mullet, garfish, comb jellyfish, and anchovies are the ingredients for excellent fried dishes; sea bream, white seabream, and snapper, on the other hand, are roasted. Meat dishes are found in the inland areas, where you can savor excellent beef, horse meat, and pork cooked over charcoal, along with vegetables and authentic cheeses. No Sicilian culinary experience would be complete without a classic: the famous arancini, crispy rice balls with a cheese center. Among the desserts—which are not only delicious but also a feast for the eyes—we find cannoli filled with ricotta and decorated with dark chocolate chips, chopped candied fruit, or finely chopped pistachios, Sicilian cassata, marzipan-based “frutta martorana,” “biscotti della monaca,” as well as nougat and “olivette di Sant’Agata.” During a pleasant stroll, you absolutely must try gelato and granita in flavors such as almond, lemon, orange, chocolate, mulberry, peach, and coffee—preferably topped with two layers of whipped cream. Among the wines, Etna Rosso, Bianco, and Rosato are particularly noteworthy.