In the south-east of the island, the oldest and simplest culinary tradition of Magna Grecia is well preserved, genuine and simple dishes connected to the local ingredients, not many contrasts or strong tastes, in comparison to western Sicily where Arabian, Spanish and French influence is prevalent, with more contrasting mixes.
The Ragusa gastronomic tradition draws on the territory, rich in livestock farming and cultivation, and it is closely linked to meat, vegetables and cheeses.
Every traveler who passes through Ragusa must absolutely to taste Ragusano DOP cheese, fresh provola or ricotta in cavagne, a plate of pasta or ricotta ravioli with pork sauce, or pasta ca tinnirumi (Sicilian long zucchini tops), pasta “co maccu”, pasta with asparagus and capuliatu, pasta with meat broth and bread balls, boiled meat, rabbit, “co cinu” chicken ( filled chicken) lamb “mpanate”; there is no shortage of fish-based dishes such as sardines in lettuce leaves, cuttlefish and potato ‘mpanate, tuna with Giarratana onion and cherry tomatoes.
Also worthy of attention are the “Pane di pastadura” , bread made only with durum wheat semolina, or the softer one called “nciminata” freshly baked and seasoned with the fragrant Dop oil from the Iblei Mountains and a handful of oregano which is a delicacy; Ragusa “scacce” stuffed with cheese and tomato, aubergines, cauliflower, or ricotta and onion, ricotta and sausage; to end on a sweet note, in addition to ice creams and granitas, you must try the delicate and fresh lemon, cinnamon, almond Geli ( jelly) or a velvety Biancomangiare, and finally the fried ricotta ravioli.
