Restaurants in the province of Ragusa

Ragusa is baroque towns and the Iblei hills, with a cooking other Sicilians recognise as different: more butter, more meat, and a cheese that is a denomination in itself.

What you eat here

• Ragusano DOP — a block-shaped caciocavallo from Modicana cows, aged hanging.
• Cioccolato di Modica IGP — cold-worked, grainy, an Aztec technique that arrived via Spain.
• Scacce — thin sheets of dough filled and rolled, with tomato and cheese or onion.
• 'Mpanatigghi — Modica biscuits with minced meat, chocolate and almond inside.
• Modicana beef, stuffed scacce and home-made cavati.

The wine

Cerasuolo di Vittoria DOCG is Sicily's only DOCG: Nero d'Avola and Frappato, a light, perfumed red that can be served cool. Straight Frappato is worth seeking out.

Opening hours 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 The ones on the listings come from public sources and may be out of date.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.