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Restaurants in Caltanissetta

Where to eat in Caltanissetta: torrone, the cuddrireddre of Delia, Villalba lentils, and Butera Nero d’Avola.

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Eating in Caltanissetta

Caltanissetta sits at the centre of Sicily, far from the sea: here the cooking is wheat, pulses and mutton, and the sweets are a town trade.

The dishes

  • Frascatula — durum wheat polenta with vegetables and pulses, the winter dish of the interior;
  • Pasta con i tenerumi and pasta ch'i favi;
  • Roast lamb and kid;
  • Spitini and pane cunzato among the things eaten in the hand.

The products

  • Villalba lentils, large and pale, grown on clay soils;
  • Inland pecorino and ricotta;
  • Artichokes and broad beans from this part of the island.

The sweets

Caltanissetta torrone — almonds and honey — has been made here for centuries; the cuddrireddre of Delia are crown-shaped biscuits, shaped by hand with a toothed iron, and a Slow Food presidium. At Easter they make marzipan lambs, decorated by hand.

In the glass

Butera DOC is the province's denomination, from Nero d'Avola: the clay soils give structured reds.

Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.

Other towns in the province of Caltanissetta

For when dinner is a few kilometres away.