Restaurants in Caltanissetta
Where to eat in Caltanissetta: torrone, the cuddrireddre of Delia, Villalba lentils, and Butera Nero d’Avola.
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From the blog
From the Bitebooker blog
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Instant confirmation or on request: what actually changes
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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 The ones on the listings come from public sources and may be out of date.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.