These large bread doughnuts come from the ancient peasant civilisation. Their origin is linked to the harvest period which coincides with the feast of St. Paul. Cuddure are votive loaves decorated with snakes in relief. They are blessed and sold in the pronaos of the church of San Paolo. For c...

Teste di turco (Turkish heads) are typical desserts from Scicli. These large cream puffs are filled with ricotta cheese or custard. The shape is reminiscent of the turban of the Saracens from which the Scicli people freed themselves in 1091, after a difficult battle that is remembered each year ...

Located just a few metres from the church is the oldest chocolate shop on the island. The original chocolate recipe is from Aztec, the land of origin of cocoa beans, and was imported by the Spanish in the early 16th century. In Modica, the chocolate shop was opened in 1880 by Francesco Bonajuto an...

Cotognata (quince paste) is a tasty typical sweet. It is made with quince, lemon and sugar and is cooked using the same process as jam. Sometimes, on the occasion of certain festivities, these sweets are created with moulds and shapes, such as the patron saint or the coats of arms. This culinary e...

The large refectory now houses the University auditorium, but was once where the monks ate their meals. The Rule of St. Benedict also dictated some rules in this case. For example, meals were always to be eaten at the appointed time and in silence, though many drawings and writings of the time d...

Not far from the church of San Giuseppe (St. Joseph) is Porta Walter. It was built in medieval times and allowed people to leave the city and visit the lush green valley of Santa Domenica. From here they would reach a spring where inhabitants rushed to quench their thirst and collect as much water...

The feast of the Santissimo Salvatore (Holy Saviour) is also an opportunity to eat some typical sweets such as cognata (quince paste). The recipe is very simple and requires only three ingredients: quince, sugar and lemon. The ingredients are cooked using the same process as jam and placed in moul...

The kitchen prepared tasty lunches and dinners every day. In particular, the New Year's lunch in 1785 had a delicious menu. Shrimp, swordfish and a soup of pasta and fish were prepared as first courses; cod and sunfish with a herb and anchovy sauce were served for the second course, followed by ca...

During the feast dedicated to St. Agatha, the "Minne di Sant'Agata", a dessert made in her honour, are another must. The shape is unambiguously reminiscent of a woman's breast, in memory of the terrible martyrdom suffered by the saint. The dessert consists of a shortcrust pastry shell covered with...