Cosa mangi a Siracusa?
OUR SELECTION ON WHERE AND WHAT TO EAT IN SYRACUSE Ortigia MarketIf you visit the island of Ortigia, a fundamental stop is represented by the folkloric market stalls, where the vendors describe their products singing lullabies in the local dialect. Among the stalls you can admire and buy food and local products such as vegetables, meat, dairy products, legumes and above all fish, shellfish and fish products. The stalls, the neighboring shops and the so-called “Vanniate” (shouts) take tourists into an atmosphere far from today’s cold modernity. In a period in which the products were really genuine and were sold to people who, attracted by the shouts, were running to buy the food that the earth or the sea had given to those who worked hard to feed their families. In this market and in many other markets in the aretusea province this happens up to today. The sandwich from Caseificio BorderiWhat to expect from a visit to Caseificio Borderi? A Sicilian cheese and sandwich deli hailed the best in world. When visiting Ortigia, you’ll likely come across Caseificio Borderi. Located in the local market, this humble looking deli is renowned for its homemade cheeses — the hero ingredient of its made-to-order sandwiches that regularly rate among Sicily’s top food offerings. Head to the deli at lunch time and you’ll likely see a handful of staff rushing around prepping ingredients and serving the lucky few who have managed to score a table. Those who speak English occasionally field queries from confused tourists who wait in line, assuring them it moves quickly. There’s a ticketing system but don’t be surprised if it’s only loosely observed (welcome to Sicily). The deli is owned by Andrea and Gaetano Borderi, the son and grandson of Don Pasquale Borderi who first founded the family business. A large part of the deli’s success is due to the owners’ penchant for turning the simple act of making a sandwich into a theatrical spectacle. It’s not uncommon for customers to cheer as they’re handed their orders, having often happily waited around two hours in line just for this moment. There’s no real ordering process; at best, you’ll simply be asked if there are any ingredients you don’t enjoy. From there several sandwichesare made at once, with everything chopped or sliced to serve. Each one is carefully layered by either Andrea or Gaetano with sundried tomatoes,lettuce, herbs, lemon juice, an entire ball of freshly-made buffalo mozzarella, ricotta, garlic paste, onion jam, eggplant, mushrooms and ham wrapped in provolone. There’s an artistic flair to the process, so not every sandwich is exactly the same. Pesto, prosciutto, salami, olives, pecorino and Ragusano (cow’s-milk cheese produced in Ragusa, Sicily) are some of the other ingredients regularly used. Each sandwich can easily be shared between two people. Fratelli BurgioThere was a historical moment in which the Sicilian cultural landscape underwent upheavals that risked losing its traditions and flavours. It is then that the history of the Burgio family begins. It all starts from the delicatessen founded in 1978 by Pippo Burgio, father of the Burgio Brothers. Here for the past three generations the pleasure and the art of serving not only cured meats, but also preparations and preserves that belong to the Sicilian culinary tradition and risked being forgotten have been handed down. The challenge was and still is to recover the lost flavors of the past, from the extremely high quality raw material to its rigorously artisanal processing. In fact, the Burgios believe that the products must return to the tables with all the wealth of experience, wisdom and taste that have enriched them throughout history. Their Conserva di Caponata has conquered the palate and heart of many, so much so that it has been awarded as the best artisan preserve, both in Italy and abroad.Nuova DolceriaFranco Manuele was more or less fourteen years old when his father, owner of a small pastry shop in Ferla, inspired him to take an interest in the family business. It was the eighties and the pastry shop was little more than a kitchen: a marble table, a sink, an oven and a mixer, the ones usually used by housewives. Barely twenty years old, he decided to embark on a new path, made up of study, research, experimentation. He spent a lot of time, at the end of the day, looking at the windows with his products of the day. He is still pleased with the work done even though he is not completely satisfied with it. This drives him to seek innovation with the love, passion and dedication that has always distinguished Nuova Dolceria.If you would like to try the best Cannolo in town you should try the one that “Nuova Dolceria” makes. We absolutely recommend also the cakes, and icecreams they make, they are yummy! Pizzeria Oleum Oleum is a culinary and gastronomic journey, a meeting of tastes, flavors, smells and above all emotions and people. Pizza is not just a dough to which you add ingredients: it is careful research, passion, effort and love.They make the best pizza dough in town with top quality ingredients that will absolutely change your concept of pizza. ApollonionWe absolutely recommend Apollonion if you’d like a taste of fresh daily fish. They offer a tasting menu of the catch of the day. Value for money to the table with attention and care, to return a genuine expression of the local culinary tradition.Kindness and courtesy do the rest. Our card offers a selection of Sicilian wines. The menu varies from marinated fish to soups, from fries to recipes with fish and ending with pasta. Caffè ApolloCaffè Apollo is a café that combines the mastery of Sicilian pastry with the delicacy of an ice cream. Once inside, you will be overwhelmed by the heady and unmistakable scent of our rotisserie and snack bar for quick and always appetizing lunches.Tasting the real taste of Sicily will be a pleasure for you! Please, do not leave without tasting their “Granitas”.What is granita?
