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Sicily's Coastal Culinary Route: From Taormina to Catania

  //food-wine.news-articles.net/content/2025/11/16 .. tal-culinary-route-from-taormina-to-catania.html
  Published in Food and Wine on Sunday, November 16th 2025 at 1:36 GMT by London Evening Standard

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Sicily’s Coastal Culinary Route: From Taormina to Catania

The Standard’s “Taormina to Catania: Sicily Food Guide” is a richly‑illustrated, food‑first map that invites readers to taste the island’s most iconic flavours as they travel along the eastern coast. What follows is a condensed but thorough recap of the article’s highlights, enriched by the links it contains that broaden our view of Sicily’s gastronomy.

1. A Brief Culinary Overview of Sicily

Before diving into the itinerary, the piece sets the stage with a succinct history of Sicilian cuisine. Sicily’s food heritage is a palimpsest of Phoenician, Greek, Arab, Norman, Spanish, and Italian influences, each leaving a distinct layer of flavours. The article points out how this multicultural past has forged a menu that is both aromatic and hearty: citrus‑laden salads, olive‑oil‑rich pastas, fresh seafood, and a love of sweet and savoury pastries.

The Standard’s writers also share a short list of key ingredients you’ll encounter—citrus (especially lemons and oranges), almond‑based sweets, fresh fish, and the island’s famous candied fruit (cannoli). The article links to a “Sicily Ingredient Glossary” hosted by a local food‑blog, which is an invaluable reference for travellers who wish to understand why a dish smells like something unfamiliar.

2. The Route: Taormina → Ortigia → Catania

The article is structured around a road‑trip of roughly 120 km, and it recommends stopping in a handful of towns that each offer a culinary “must‑try.” The route is mapped out with an embedded Google‑maps link that lets you trace the journey on a smartphone, and a side‑by‑side photo gallery of the main stops.

a. Taormina: The Mediterranean Müsli

Taormina is introduced as a picturesque hilltop town that marries sea‑side views with a bustling foodie scene. The Standard singles out Trattoria da Pino—an old‑world bistro that specialises in pasta alla norma, a dish of rigatoni, fresh tomatoes, eggplant, and ricotta salata. A link to the restaurant’s online reservation platform is included, as well as a short YouTube video of a local chef explaining the dish’s origins.

Other Taormina highlights include:

• Gelato artigianale: “Gelateria del Corso” offers lemon‑flavoured gelato made from locally grown lemons; the article links to the makers’ Instagram page for real‑time seasonal flavour updates.
• Sicilian street food: A quick guide to arancini (fried rice balls) sold by a street vendor on Corso Umberto. The article cites a review on TripAdvisor, which can help you locate the most authentic stalls.

b. Ortigia (Siracusa’s Historic Island)

The next stop is Ortigia, a UNESCO‑listed island known for its Roman theatre and baroque architecture. The Standard’s article highlights the Mercato di Ortigia, where vendors sell citrus fruits, olives, and freshly‑baked sfincione (Sicilian pizza). A link to a 360‑degree tour of the market offers a virtual immersion for those who can’t be there in person.

Culinary recommendations in Ortigia include:

• Fish & seafood: Ristorante del Golfo is praised for its spaghetti ai frutti di mare—a seafood pasta featuring mussels, clams, shrimp, and calamari. The link points to a Michelin‑star review, lending weight to the claim.
• Dessert: Cannoli at Pasticceria Riva—the article links to a step‑by‑step recipe on a local food‑blog, allowing you to recreate the pastry at home.

c. Catania: The Pizza Capital of Sicily

The journey culminates in Catania, a bustling city known for its street food and pizza. The Standard’s piece emphasises pasta alla Norma again, but in Catania’s version, the dish includes cascione (fresh ricotta) instead of ricotta salata, giving it a softer flavour. A link to a local food‑festival calendar shows that the dish is featured during the annual Festa della Cialda.

Key stops in Catania are:

• Pizzeria La Notizia: Famous for pizza fritta (deep‑fried pizza), the article offers a link to a blog post that explains how to recognise the authentic dough and the freshest toppings.
• Olive oil tasting: The Standard recommends visiting Olive Oil House for a tasting tour of the region’s famed olio d’oliva—the link takes you to a booking page and includes a short documentary on the traditional pressing process.

3. Tips for Travellers

The article wraps up with practical advice:

• Timing: Visiting during late spring or early autumn is ideal; the temperatures are comfortable and the citrus harvest is in peak condition.
• Transport: Public buses run between Taormina and Catania, but a car rental is recommended for flexibility, especially if you wish to explore smaller villages along the coast. The article includes a link to a local car‑share service.
• Cultural etiquette: Sicilians value the caffè (coffee) culture; the Standard links to a guide on how to order in a local café without sounding like a tourist.

4. Additional Resources Linked Within the Article

Below is a concise catalogue of the extra resources the Standard provided:

5. The Takeaway

The Standard’s article is more than a simple food guide; it is a narrative that stitches together Sicily’s historical roots, its diverse culinary palette, and a practical roadmap for travellers who want to experience the island by eating its stories. Whether you’re a seasoned food‑lover or a curious tourist, the piece equips you with:

• A taste‑map that spans three key towns,
• Restaurant recommendations anchored in authentic experiences,
• Insightful background on why each dish matters,
• Useful links that extend learning beyond the page.

In essence, the article invites readers to savor Sicily’s past and present in every bite, all while travelling from the hilltop charm of Taormina to the bustling streets of Catania.