The Province of Ragusa

The south-east corner of Sicily comprises the Iblei Mountains and the province of Ragusa.
This city of over 70,000 inhabitants was founded by the Siculians and was called Hibla, meaning the land of flower and honey, later called Ragusa, from the Greek Rogus, the barn, for the large production of wheat. The city is divided in Ragusa superiore (upper town) and Ragusa inferiore the lower and oldest part called Ibla. Ragusa is the capital of the homonym province and it was destroyed in 1542 and 1693 by earthquakes and rebuilt mostly in Baroque style. All buildings and monuments are well kept by the inhabitants who have one of the highest standards of living on the island.


The main resources are agriculture, livestock, tourism and the chemical industry linked to oil and oil by-products.
In Ragusa there are many internationally known restaurants where their chefs are cooking original and tasty dishes. They use rare and expensive Sicilian provisions, applying their talent in the creation of new dishes and in the presentation of their preparations. This predicament applies to many deluxe restaurants all over Sicily.  If you prefer authentic dishes of the cuisine of the province of Ragusa, the best place to go is to a out of the way trattoria or in an agriturismo boarding house, family managed, where food is served and prepared following the old versions of the classic and traditional cooking. Ragusa is one of the biggest producers of cheese: the Ragusano and the Caciocavallo are exported in large quantities. The town of Vittoria exports fresh vegetables and fruits all over Italy and it is a big producer of wines, the most famous the Cerasuolo di Vittoria.

Muri a Secco

In everyday cooking, in the home or in the eateries, original dishes made using local produces and products enrich even the poorest dish with aroma and taste. If you can take pleasure in one of the original dishes, it will be a new and unforgettable experience to your palate.
Scacciata is a focaccia stuffed with tomato sauce, hot peppers and Caciocavallo cheese.
U pastizzu, or ‘mpanata is made with bread dough stuffed either with cauliflowers or spinach; there is a version with sweet sausages or lamb in combination with caciocavallo cheese and tomato.

Lasagna cacata is a luscious pasta dish with an unfortunate name. It is thinner lasagna pasta, cooked and amalgamated with ricotta and cheese in a big bowl, individually served with a brown sauce made with beef, pork, a little tomato and topped with cheese.

Coniglio partuisa is rabbit sautéed with olives, capers, vinegar, tomatoes and a touch of honey.
Pollo stemperato is sautéed chicken with assorted vegetables, capers, olives, mint, and vinegar.
The tuna fish stemperato is sautéed with garlic, celery, green olives, capers, raisins and vinegar.


Macalle’ is fried pastry dough stuffed with sweetened ricotta, chocolate, and candied citron.
Bianco mangiare, the egg less custard mixed with toasted grounded almonds and pistachios and aromatized with cinnamon and orange.
The chocolate is made in many different flavors, as per the traditional Iberian recipes, in combination with hot or exotic spices.