Food and Wine Excellence
The history, the culture and the traditions are at the base of the Enogastronomy of Licata, a history that is influenced by people who have crossed our seas and have found a landing place. The Greek, Arab, Norman and Spanish inheritances are still alive.
In addition to history, gastronomy is great thanks to the high quality of raw materials that the sea and the land give us. Every day, around three o’clock in the afternoon, the port turns into a market in which you can buy the fish of the night, directly from the fishermen; with the sea and the boats just moored as background, in a genuine atmosphere.
The land, thanks to the extraordinary climate of the Mediterranean, gives us tasty vegetables that enrich our dishes with flavor. Among these a typical peculiarity is “U Buttiglieddru”: a small tomato from which you get a sauce with a unique flavor; from the olive trees are derived oils from the intense fragrance, as well as the fragrance emanating from the aromatic herbs. The “sweet” climate helps to give, to those who live here and to tourists, dishes that make you fall in love with this land.
Food is therefore an important component, so it is possible to eat at all times when you are visiting the city.
For lovers of sardines it is a must to try “Pasta a Milanisi”, an excellent variant of the traditional “Pasta with sardines”, typical dish of Palermo. For the second taste the “’mbalavittate”, the all-local version of sardines “a beccafico”: you will have in your mouth the taste of the sea.
Another typical characteristic of Streetfood is “Muffulettu”, a typical flavored and spicy bread of Arabic origin, which was once eaten only during Holy Week, now proposed by bakeries on Thursdays throughout the year. You can taste it with tuna, first salt, black pepper and anchovies in oil or with roasted sausage.
Here, the pizza is also called “Fauzza”, it is not round but oval, you can find it not only in pizzeria but also in bakeries. The seasoning is simple: chopped tomatoes, caciocavallo, salted sardines, black olives, garlic and oregano. A simple but tasty dish.
From salty to sweet: do not miss for any reason the granita with the typical brioche with “tuppo” (in many flavors but the traditional lemon is certainly the best), nor the almond sweets. “Ramameli” with local honey are not to be missed; if you love spices, in confectionery buy them “Mastazzoli”, a particular sweet and difficult to explain: it requires a taste! The almonds are at the base of the “Minnulate”, they serve good teeth but are very good.
Inevitably, His Majesty the classic cannolo, which does not need introductions but is preceded by its fame (in Licata they know how to do it well and we recommend it).
Licata’s cuisine has a great background and is projected towards a bright future. It is used as an example at national level for its food and wine. A name for all: Pino cuttaia with his awarded restaurant “La madia”, for years now, with two Michelin Stars; the award was confirmed just recently by important gastronomic guide. Pino cuttaia -he himself confirms this- prepares excellent dishes in the name of tradition. It defines his kitchen as “black and white”, a kitchen that enhances the whole food of territory.
To make continuous references to the tradition is also Peppe Bonsignore, chef of the restaurant “L’Oste e il Sacrestano”, considered one of the best in Sicily, that revisits grandma’s recipes between tradition and innovation without sacrificing either.
Sicily, Licata in particular, offers a unique, extraordinary heritage of flavors, they need to be discovered.
In short, a stop in Licata, just to eat well and taste the flavors of our territory, is one of the best experiences you can do in Sicily. At least, your palate deserves it.
