by Cristina Barbera
The towns in the province of Catania, nestled at the foot of Mount Etna, have a unique character, rich in history and culture, offering natural landscapes of rare beauty, including parks and nature reserves, and, of course, gastronomic specialties. Fine meats, cured meats, cheeses, wild vegetables, traditional sweets, reflect the abundance and variety of local products.
Where to eat in Randazzo
Roast lamb with potatoes and Nerello reduction - San Giorgio e il Drago
San Giorgio e il Drago
In the medieval village of Randazzo, there is the trattoria San Giorgio e il Drago run by the Anzalone brothers Daniele and Pippo since 1998, together with their 92-year-old mother Paola, who is now in the kitchen with her son Pippo, her grandson Andrea, Flavia, and Rosa. Territory cuisine made with seasonal vegetables, mushrooms, meats, cured meats and local cheeses, and handmade fresh pasta. Don't miss the oven-baked lamb with potatoes and nerello reduction. In the dining room, Daniele, Cristina, and Lidia are supported by sommelier Kevin, who manages the cellar with over four hundred labels, mostly from Mount Etna.
Open every day for lunch and dinner, closed on Tuesdays.
Piazza San Giorgio, 28 +39 095923972 ristorantesangiorgioeildrago.it
Where to eat in Linguaglossa
Bavette with rocket pesto and fresh prawns on burrata cream - Boccaperta
Boccaperta
It is the restaurant, born 20 years ago, of Rosario Vitale and his wife Cristina, both in the kitchen. They offer traditional Sicilian dishes revisited, expressed with strictly local, genuine, fresh, and seasonal products. They do not use a freezer, blast chiller, or vacuum sealer. Don't miss the bavette with arugula pesto and fresh shrimp on burrata cream. Rosario and Daniel Pulvirenti take care of the dining room and cellar, which mainly contains wines from Mount Etna, but also Italian and foreign wines.
Open every day for lunch and dinner, Sunday only for lunch, closed on Tuesdays.
Via Umberto Primo 98, +39 095 7774333
Where to eat in Zafferana Etnea
Red prawn from Mazara with diced vegetables in thyme and Ragusano DOP fondue with Etna truffle - Sabir
Sabir
Immersed in the greenery of a Sicilian courtyard, there is Sabir, the restaurant of chef Seby Sorbello. In his dishes, he tells the fusion of excellences from Mount Etna and the Ionian coast, following the seasonality of raw materials. In the menu, there are tasting menus or à la carte options. Don't miss the red prawn from Mazara with a vegetable medley with thyme and Ragusano DOP fondue with Etna truffle. The dining room is managed by maître Gianni Bella and Alessia Battaglia. The cellar, curated by sommelier Giuseppe Romeo, includes over 300 labels of national and international wines, with particular attention to Mount Etna wines. Open every day for dinner, except on Tuesdays.
Open for lunch and dinner on Saturdays, Sundays, and holidays.
Via delle Ginestre, 1 +39 095 708 2335 sebysorbello.it
Where to eat in Nicolosi
Risotto with purple cabbage, shrimp tartare, lime, avocado drops, and licorice powder - Mien
Mien
A few steps from the central square, there is the restaurant Mien owned by Mimmo Moscato, responsible for the dining room and sommelier, and chef Vincenzo Spampinato. The restaurant offers revisited seafood dishes from Mediterranean cuisine, made with traditional processing methods and the best local products. The menu is à la carte, but you can also choose the fixed fish or meat menu. Try the purple cabbage risotto with shrimp tartare, lime, drops of avocado, and licorice powder. In the wine list, there are typical labels from the Etna area, but also national and international ones.
Open from Tuesday to Friday for dinner, Saturday for lunch and dinner, Sunday for lunch.
Via Venezia 4, +39 3405898694 mienristorante.it
Where to eat in Milo
Arancino with Aci turnip cabbage - Osteria 4 archi
Osteria 4 archi
In Milo since 1995, there is Osteria 4 Archi owned by Saro Grasso. In the kitchen, chef Lina offers the best dishes of the gastronomic tradition of the "Muntagna", using local raw materials, some Slow Food presidia. Don't miss the arancino with Aci turnip cabbage. At 4 archi, there are also pizzas, made with fresh and quality ingredients, cooked exclusively in the wood-fired oven by pizza chef Rosario Benvenuto. In the dining room, Martina Grasso takes care of the guests, together with Angela and Salvo, and of the wines in the cellar, which includes more than 250 labels from Etna, Sicily, Italy, and abroad.
Open from Monday to Friday for dinner, Saturday and Sunday for lunch and dinner, closed on Wednesday.
Via Francesco Crispi 9, + 39 095 955566 4archi.it
Where to eat in San Gregorio di Catania
Fresh pappardelle with Sicilian-style pork sauce - Ninnetti
Ninnetti
It is the trattoria restaurant of the Cavallaro family, born in 2008. The kitchen, led by mother Laura and the brigade formed by father Armando, who recently passed away, offers genuine dishes where there are no precooking, frying is done in the pan, and the fish is cut with a knife. Shopping is done daily to guarantee the highest quality. Try the fresh Pappardelle with Catania-style pork sauce. In addition to recipes inspired by those of the past, there are also pizzas invented by them. Marco, his staff, and Aunt Teresa take care of the dining room. The wine list represents and enhances the territory, with references from other areas as well. There is also a craft beer list.
Open for lunch and dinner from Tuesday to Sunday.
Via Roma 16, +39 095 525257 ninnetti.it
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