Catania Sicilian Street Food Tour: Small Group by Do Eat Better

etables, mainly aubergines, seasoned with tomato sauce, celery, onion, olives, capers, sugar, and vinegar. With countless variations across the Mediterranean, Caponata is now typically served as a side or appetizer, though since the 18th century it was also enjoyed as a main course.

Savor a delicious cone filled with various kinds of freshly caught fish, fried to perfection. Alternatively, there may be another local street food to enjoy, offering a true taste of the market’s lively flavors.

As we continue the tour, we’ll stop to taste the Catanese cipollina, a rustic Sicilian pastry made with puff pastry and filled with fried onions, cooked ham, and gooey stringy cheese. A classic from Catanese rotisseries, it delights from the very first bite, with a crispy, flaky exterior giving way to a warm, savory, and slightly sweet filling.

As we continue the tour, you’ll also have the chance to taste the Cartocciata. This Catanese specialty is a stuffed, fragrant, and flavorful rustic pastry. A classic of Sicilian rotisseries, it is similar to a small baked calzone but stands out for its taller, softer, and airier dough.

You’ll enjoy a cannoli, the iconic crisp pastry filled with a creamy, sweet ricotta mixture, often garnished with candied fruit, crunchy pistachios, or dark chocolate chips. Alternatively, you will try a Sicilian granita, a refreshing icy dessert perfect for cooling down on a hot summer afternoon. Made simply with fresh fruit, sugar, and ice, it’s a light and flavorful way to end a rich culinary journey on a high note.