Ah, Italy. The land of the Roman Empire, pasta, and wine. The setting of a million romance movies. A place that almost feels too magical to really exist. A place that thousands of traveler finds themselves in at some point and realize they may never want to leave.

So what is it? What is it that draws so many people to Italy every year and hypnotizes so many to fantasize about packing up their lives and spending the rest of their days making pasta and cannolis through their old age?

Is it the Italian Nonas that wear a little scarf around their head as they walk through the daily market? Or the incessant mutterings of “mamma mia” heard throughout the streets? Maybe it’s the high-end fashion you pass daily on the streets. Or the insane coffee culture that forbids you from drinking a cappuccino after 11 a.m.

It is probably a combination of them all. However, I believe one critical factor stands tall above the others: the food.

I’m sure your mind went to the famous pizza of Napoli or the carbonara of Rome, but the real flavor begins to hit the further south you go. In fact, many of the quintessential Italian foods were created in Sicily. Think cannolis and granita, for example.

As travelers, we aim to experience new cultures, but let's be honest: food is a major part of that. In fact, you can tell so much about a culture just based on the food.

Italians are very passionate about their food and the way it is prepared. It is arguably some of the most delicious and satisfying food in the entire world.

Sicilians take that to a whole new level.

So much so that it can be intimidating to know what to eat when you get there. Where do you even begin?

Lucky for you, I spent a month in Catania, Sicily, trying tons of food and getting recommendations and input from dozens of locals. I accumulated a beautiful list of must-try foods and my top restaurant/cafe for each.

Although this guide gives restaurant recommendations for Catania, all of these foods can be found throughout the island, and I highly recommend giving them a try, no matter what city you are visiting.

! Before we begin, I want to be clear, I am by no means an expert. These are all based on research and personal opinion. !

Street Food

Arancini

Arancini (or Arancine, if you are in Palermo) are rice balls that are stuffed with various fillings, coated with breadcrumbs, and deep-fried (like all the best foods are). The staple filling is Ragù, a meat sauce, but many other variations exist.

These unique, Mt. Etna-shaped snacks are a true culinary delight. Served piping hot and oozing with cheese, they can be found in nearly all patisseries, cafes, and street food vendors. But not all Arancini are created equal.

So much so that the other volunteers and I created a spreadsheet to keep track of the best Arancini in Catania.

So here is our winner:

Munnu Arancinu

Munnu has the perfect level of crunchiness as you bite into the crispy outer shell. It is packed with flavor and always served freshly fried, so it is piping hot. The flavors are unique, and they always have a flavor of the day that is worth trying.

The Agrumi (Orange peel, lemon peel, zucchini, and prawns) and the Pistacchiu were our favorites, along with some of the flavors of the day.

Another great location is Serafino Arancini Espressi, which features the only sweet arancini we have found in Catania.

Cipoleina

Cipolla means Onion in Italian. Cipoleina is a puff pastry stuffed full of onion, tomato sauce, mozzarella, and prosciutto. They are gooey and greasy and the definition of perfection. They are by far my favorite Catanese food.

If you want to try one, which I strongly urge you to, Panetteria Pacini makes an excellent one.

However, my favorite Cipoleina came from an unexpected location: our local Tabacchi Bar.

Throughout Catania (and all of Italy), you can find Tabacchi shops for cigarettes, vapes, and anything a usual tobacco shop sells. However, some Tabacchi’s are also a bar and serve fresh pastries 24/7.

It became a tradition to get it after a night out, and the pastries are always hot, whether it is 2 a.m. or 10 a.m. The Cipoleina here is what first got me hooked on the pastry, and nothing ever really beat the greasy mess that was the Tabacchi Cipoleina.

Panelle

Panelle are Sicilian fritters made from chickpea flour, salt, pepper, and parsley, and surprise, surprise: they are fried. The thin, crispy fritters are usually served inside a sesame roll or between two slices of bread.

I personally liked them on their own without the bread.

This popular street food is found on every corner of Palermo, but in Catania, the street vendors and outdoor markets also offer amazing options.

Fried Seafood

Just outside of the Piazza Del Duomo, a bustling fish market occurs daily. The Catania Fish Market has been around since the 1800s. Fish and seafood have always played a major role in Sicilian cuisine, making the Fish Market an essential stop on your trip to Catania.

As you walk down Via Pardo, you will be engulfed by the lively street—colorful umbrellas canopy overhead to protect the fish from the blistering sun. Vendors yell out prices and specialties. Locals and tourists alike cram down the street to see what today's market offers.

Some of my favorite dishes offered are the Involtini Swordfish and Pistachio, freshly grilled artichoke, and octopus.

However, fried seafood stood high above the others. In Piazza del Duomo, just meters away from the fish market, is a little corner restaurant called Siccia Fish Bar that sells bowls of fried seafood, seafood burgers, and cold seafood plates.

The bowl of fried seafood is filled to the brim with octopus, sardines, shrimp, and more. The lemon drizzled on top completes the dish. It’s a must-try.

Pasta Dishes

Pasta Alla Norma

Pasta alla norma is one of Sicily's most famous dishes, specific to Catania. It is pasta, often rigatoni, paired with tomato sauce, covered with slices of fried eggplant, and topped with grated ricotta salata. The ricotta salata adds a perfect amount of salt to the dish.

You can find pasta alla norma in virtually every pasta restaurant in Catania, however, some of the best are off the beaten path.

For the best Catanese alla norma’s, I recommend heading towards Ursino Castle and dining at Borgo di Federico, which offers excellent pasta dishes that won’t break the bank. The cozy outdoor dining space makes for a quaint summer or spring dinner, and the string lights hanging outside truly complete the storybook setting.

Another great option is Nuovo Trattoria del Forestiero. Paired with a red wine of choice, your night is complete.

Pasta con le sarde

Now, this dish is a bit of an acquired taste; however, I urge you to go outside of your comfort zone and try it. Pasta con le sarde is spaghetti topped with sardines and anchovies mixed with a sauce comprising of currants, pine nuts, saffron, wild fennel, and breadcrumbs. It is usually drizzled with a squeeze of lemon to top it all off.

It is one of the most flavorful plates of pasta you will try during your time in Sicily.

This dish is well known in Palermo, the capital of Sicily. If you take a day trip there, I highly suggest Ciccio in Pentola.

However, if you are looking to try this appetizing dish in Catania, I recommend checking out Trattoria La Paglia, right near the fish market! That’s how you know the fish is fresh!

Pasta con pesto di pistacchio e gambleri

Although a lesser-known traditional dish, these flavors are everything that Sicily stands for. The pasta is exceptional for its simple flavors: pasta with pistachio pesto and prawns.

Anything pistachio in Italy is going to be amazing, but add fresh prawns from the fish market and combine them with the strong flavors of basil and garlic, and your life will never be the same.

It can actually be quite hard to find in Catania, but A Casa Di Pino had an excellent dish.

Morning Treats

Granita con brioche

The Sicilians love to have a sweet breakfast, and granita con brioche is a classic.

Granita is similar to ice cream. However, it is made from a sugar and water base instead of cream. The most common flavors are coffee, pistachio, lemon, and almond.

It is served with a fresh, sweet brioche bun that is then torn apart and topped with the granita for every bite. The slushy-style treat is perfect for cooling off in the summer or perking you up in the morning with its coffee flavor.

Down Via Etna is a small shop called Scardaci. You may be tempted to try the gelato that first fills your eyes, but the granita is where they truly shine. Grab a granita con brioche and sit on the small patio, people-watching as tourists and locals alike walk through the street.

Iris

I am blown away by how the Sicilians eat this for breakfast because this fluffy fried dough stuffed with cream, Nutella, or sweetened ricotta is heavy.

You may be picturing a cute little round ball of dough with a pinch of cream, but no, these bad boys are the size of a baseball and dense. Coated with sugar and stuffed to the brim, they are quite a meal. However, they are utterly delicious.

The crispy outer shell pairs perfectly with the creamy inside. As long as you try it hot, these donut-like treats will blow your mind.

Although initially invented in Palermo, the Catanesi have made it their own.

Bar Lanzafame was by far my favorite, although it is quite far out of the main square. The cafe has been serving its recipe of Iris since 1920, and the proof is in the pudding… or the cream.

Bomboloni con Ricotta

Bamboloni con ricotta and a pistacchio twist

From Caffè Cipriani

This was hands down one of the most decadent things I ate while in Italy. These fluffy donut-like balls are stuffed to the brim with ricotta and are made both savory and sweet. The sweet ones are most common, but the cafe we first found them at also made a delicious version with unsweetened ricotta and prosciutto. The sweet version is often coated in powdered sugar and a variation of toppings such as pistachios or nuts.

Although decadent, bambolini were genuinely one of the most amazing dishes I had while in Italy. Although they did not originate in Sicily, they deserved a special shout-out for just how memorable they were.

For a life-changing culinary experience, head just outside of Catania to Acreale and go to Caffè Cipriani. This restaurant has the savory version as well. Both the sweet and savory version are absolutely mouth-watering.

Dolci! - The section you’ve all been waiting for

Cannoli

If you are reading this and know anything about Italy in general, I hope you know what a cannoli is. If not, just in case, a cannoli is a tube-shaped shell made from fried pastry dough and filled with sweetened ricotta. It is dipped in a variety of toppings, such as mini chocolate chips, crushed pistachios, or candied cherries.

They are probably one of the most incredible things Italy ever invented, in my humble opinion.

Although these incredibly decadent and delicious treats can be found all over Italy, Sicilians claim them as their own for rightful reasons.

The origins go back to 827-1091 in Caltanissetta, Sicily, which marked the Arab rule of the island. Cannolis were believed to have been invented with Arab influence and traditionally prepared during Carnival season.

The best cannolis in Sicily can be found in Pasticceria Savia, a popular cafe that became renowned for its cannolis and Arancini (Munnu is better…). The cannolis here are huge and filled to the brim with sweetened ricotta dipped in pistachios—the best kind of cannoli.

Cassata

Cassata originated in Sicily, specifically the region of Palermo. It was originally created to celebrate Easter after the penance of Lent, but it has since become a common dish all year round.

Cassata is a beautifully decorated cake typically made from sponge cake flavored with fruit juices or liqueur. It is stacked with ricotta and candied fruit and then decorated with a layer of marzipan, icing (typically pink and green), and more fruit.

They are quite sweet, but the flavors combine perfectly to create a decadent dessert.

I also highly recommend trying Cassata in Gelato form. Many Gelaterias throughout Sicily have a life-altering Cassata flavor. I tried it at multiple spots throughout the island, and not a single one let me down. It became my go-to flavor for my time in Sicily.

Right next door to Pasticceria Savia is a little shop called Spinella. Although less popular, it holds its own against one of the most popular pasticcerias in Catania. Their Cassata is amazing.

Crispelle

Biting into a hot and fresh crispelle is like entering the gates of heaven while angels sing in the background. That may sound dramatic, but find a good crispelle, and you won't ever be the same

Crispelle is traditionally made with rice pudding, deep-fried, and then left to swim in honey. The traditional version is sweet, crispy, and absolutely delicious. However, there is a little shop a few blocks out of the main square called Crispelleria Mazzone that has its own unique twist on the dessert.

Crispelleria Mazzone is a small hole in the wall (literally) stuffed in between a street lined with other businesses. It actually feels slightly out of place. The little window with its red and white overhang has a small display case filled with traditional crispelle di riso e miele (crispelle of rice and honey).

The crispelle is stacked dozens high and a dusting of powdered sugar completes the picture.

This shop differs from the other, more traditional crispelle shops, because of a small sign that reads “SFINCIONI FARCITI” or “Stuffed Dumplings”.

Crispelleria Mazzone slices the crispelle down the center and stuffs it with pistachio cream, Nutella, crema bianca, ricotta, or Nutella and cocoa. They are oozing out the side with whatever stuffing you choose, and then dusted with powdered sugar.

It truly is a beautiful creation.

In the month my coworkers and I lived in Catania, we ventured to the beautiful ordering window at least once a week.

A trip to Catania is not complete without trying one of these magnificent desserts.

Minne di Saint’Agata

These small pastries are not as simple as they may look on the outside. In fact, these mini cakes have quite a dark and gruesome past.

Each year from February 3rd to 5th, Catania celebrates the Festa di Sant’Agata. A story of a young girl, the patron saint of Catania, who suffered martyrdom in the year 251 - a martyrdom so vicious that her breasts were torn off for her refusal to deny her love of God.

A story of female courage.

The famous little sweet has an undeniable resemblance to a female breast.

The main ingredients are ricotta cheese, marzipan, and powdered sugar.

A small sponge cake soaked in rosolio, layered with ricotta, chocolate drops, and candied fruit. It is then covered with a layer of white icing and topped with a candied fruit.

These delectable desserts are quite sweet but have a small bite.

If you are lucky enough to be in Catania during the Festa di Sant’Agata, you will find the cakes around every corner. However, no matter the time of year, I recommend giving these iconic cakes a try.

Prestipino is a chain patisserie that has locations all throughout Catania. Although I don’t recommend them for a ton of pastries, their Minne Di Sant’Agata’s are by far the best I've had in Catania.

Head a block down from the square and feel the female courage course through you as you try these sweet treats.