Affitto case vacanza nei luoghi di Montalbano (Ragusa - Sicilia)
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MAP OF SICILY >> 		The gastronomy in the province of Ragusa...


The province of Ragusa from the gastronomic point of view offers a vast range of handicraft products, fruit of ancient culinary traditions and a country culture that has always conditioned the local gastronomy.
Numerous give shed agricultural firms for the territory ragusano they originate ricotta, mozzarellas, cheese, the famous caciocavallo Ragusano (typical cheese ragusano, fresh, seeds seasoned or seasoned), the savory meats of the cattle still raised to the wild state, vegetables of all the qualities coming from the greenhouses of the transformed band, oil and honey that insaporiscono all the dishes of the local restaurants.

In the numerous restaurants of Ragusa and Modica you can find some savory dishes and cooked in handicraft way. Dainty the Ravioli of ricotta to the meat sauce of pig; the maccu of dry fave to the aroma of wild finocchietto.
The pasta “to the pecorara” (onion and dadini of potatoes fried, made to end to cook drowned in the milk and finally enriched with abundant cheese of sheep).

For the meats you can taste numerous dainty foods: cooked sausage in every way; impanate of lamb; full hen (traditional for the the patron's party), glaze of pig, etc.
If you come to Easter you can taste the sfògghiu (delicate thousand leaves stuffed with ricotta and sausage); the turcinùnas (guts of lambs crushes in saucepan); the breaded ones of lamb. From end summer, to spring, you will find anywhere the snails (the ragusanis go from there crazy) prepared in various way.

Very savory they are also the Scacces Ragusane, done in all the possible and imaginable ways. Scacce, with tomato and ragusan's cheese, tomato and parsley, cauliflowers, eggplants, onion, ricotta and sausage etc.

Famous and very vast the quantity of sweets products in the confectioneries ragusane and modicane.
Biscuits of almond, mpanatigghi, Sicilian cannoli, cancels Sicilians, ghigghiolena, nougat of almonds and local honey, Chocolate modicana still done according to the ancient recipes that are been handed down by the Spaniards.