The PGI Pachino cherry tomato redefined the tomato for the entire world: small, crisp, with a concentrated sweetness born of extreme sun and brackish water. Beside the cherry, the ribbed and smooth round varieties complete the protected family.
In local markets and farms it is bought in clusters like grapes; in trattorias it lands raw on bread, in uncooked sauces and in salads that ask for nothing else. The supermarket "pachino" far from here is often just a namesake.
The specialities to try here, and their stories.
Saffron rice, ragù with peas and caciocavallo inside a golden cone-shaped crust: in Catania it is masculine and pointed, and the quarrel with Palermo over the name is serious.
Read more →Fried aubergine, tomato sauce, basil and a snowfall of salted ricotta: Catania’s signature dish is named after the opera by Bellini, a native of the city.
Read more →Find available restaurants and book online for free.
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The closest destinations covered by our editors, with straight-line distance.
