Top 19 Traditional Foods
in the Province of Ragusa

Antica Dolceria Bonajuto, situated in Modica, Sicily, is noted for its traditional production of Modica chocolate, adhering to ancient Aztec methods. The chocolate is famous for its distinct grainy texture and natural flavorings, such as vanilla or cinnamon, which are added during processing.

The company has been operational since 1880 and is one of Italy's oldest chocolate factories. It offers a wide range of chocolate products, including bars and spreads, crafted without the use of additional fats or oils.Expand

Sabadì is an Italian brand from Modica, Sicily, specializing in the production of traditional chocolate known as Cioccolato di Modica IGP. This chocolate is distinguished by a unique cold-processing technique, in which the mixture is never heated above 45 °C, preserving the natural aromas of cacao and the crystalline structure of sugar.

Sabadì uses exclusively organic ingredients, often working closely with local producers. The brand also opened the first “chocolate aging cellar” in Modica, where bars are stored under controlled conditions to develop additional aromas and complexity.

This approach makes their products unique on the market and raises the standards of artisanal chocolate. Local culture, geographical origin, and creativity are seamlessly combined in products that reflect the spirit of Sicily.

Thanks to this concept, Sabadì has positioned itself as one of the leading chocolate producers in Italy and beyond. Their work represents a blend of craftsmanship, sustainability, and innovative design, making Sabadì a brand that goes beyond gastronomy.Expand

Donna Elvira is a family-run chocolate atelier based in Modica, Sicily, devoted to preserving and elevating the region’s historic chocolate-making tradition. Using the ancient cold-processing method unique to Modica, the chocolate retains its signature grainy texture and unrefined charm, offering a taste experience rooted in authenticity. At the heart of the brand is Elvira Roccasalva, whose passion for cacao and craftsmanship is evident in every step of the bean-to-bar process.

From sourcing fine cocoa beans from regions such as Peru, Bolivia, and Mexico to handcrafting each bar in small batches, the focus remains on purity, quality, and respect for origin. Her daughter Emma brings a fresh creative vision to the presentation and flavor development, merging tradition with contemporary elegance. Together, they produce a range of chocolates that includes classic Modica IGP bars, refined single-origin creations, drinking chocolates, and pralines—all wrapped in beautifully designed packaging that reflects the soul of Sicily. Donna Elvira is more than a chocolate maker—it is a story of heritage, artistry, and dedication, captured in every bar and shaped by hands that honor both tradition and taste.Expand

Frantoi Cutrera is a renowned producer of extra virgin olive oil located in the southeastern part of Sicily. The family tradition of olive oil production spans more than six generations, and today the company is recognized for its innovative approach and the high quality of its products. The company manages over 50 hectares of olive groves in the mountainous Monti Iblei area and owns three modern mills that process around one million liters of olive oil annually.

Their production includes various olive varieties, such as Tonda Iblea, Nocellara del Belice, and Biancolilla, and they produce both monovarietal and blended oils.Expand

Ciokarrua is a chocolate producer based in Modica, a town in Sicily, Italy, known for its unique method of chocolate making that dates back to the Spanish domination of the island. This technique involves a cold-processing method where the cocoa is not conched, resulting in a grainy texture and intense cocoa flavor.

Ciokarrua adheres to this traditional chocolate-making process and incorporates locally sourced ingredients. Their chocolate is distinctive for maintaining a high cocoa content and for not containing added vegetable fats, focusing on purity and traditional flavors.Expand

Assai from Modica is a chocolate producer located in Modica, a town in Sicily, Italy, famous for its traditional chocolate-making methods that date back to the Spanish domination of the island. Assai crafts its chocolate using a cold processing technique that avoids conching, thus preserving the sugar crystals’ coarse texture, characteristic of Modica chocolate.

This method imparts a unique flavor and texture to the chocolate, distinguishing it from more conventional smooth and creamy types. Assai produces a variety of chocolate flavors, incorporating local Sicilian ingredients such as citrus and pistachios.Expand

Tipico Barocco is an artisan chocolate maker specializing in traditional Sicilian confections. Based in Modica, Italy, the brand is renowned for its unique "cioccolato modicano," a cold-processed chocolate with a distinctive grainy texture and rich flavor, staying true to ancient recipes.

They celebrate local ingredients, blending chocolate with elements like citrus, almonds, and spices for an authentic taste of Sicilian heritage.Expand

Tenuta Chiaramonte soc. agr. srl is an olive oil producer based in Ragusa, Italy. The company focuses on the cultivation of olives and the production of high-quality extra virgin olive oil.

They utilize traditional methods in combination with modern technology to ensure the purity and quality of their products. The olive groves are located in the fertile region of southeastern Sicily, which provides an ideal environment for olive cultivation.Expand

Oleificio Guccione is an olive oil producer based in Chiaramonte Gulfi, Sicily. The company focuses on producing high-quality extra virgin olive oils using traditional methods combined with modern technology.

Oleificio Guccione cultivates native Sicilian olive varieties, such as Tonda Iblea, which contribute to the distinct flavor profile of their oils. The company also engages in sustainable agricultural practices to maintain the ecological balance of their groves.Expand

Just as the name might indicate, Ragusano originates from the provinces of Ragusa as well as the neighboring Siracusa, and it is one of the oldest cheeses produced in Sicily, first mentioned in the early 1500s. This semi-hard cheese is made from whole milk from the free-range grazing Modicana cows, and produced with the so-called pasta filata technique (stretched curd). Originally known by the name of Caciocavallo, in times where milk from other breeds is used due to the scarcity of Modicana milk, the cheese is also called Cosacavaddu Ibleo or Cosacavaddu Rausanu. Ragusano is sold in rectangular blocks, at different stages of aging. The young, fresh Ragusano tastes sweet, pleasant and delicate; and it is traditionally eaten as a table cheese, while the ones ripened for more than 6 months tend to become spicier with age, a bit harder and more suitable for grating. There's also a smoked version called Ragusano Affumicato. All of them pair particularly well with full-bodied red wines and aged dark beers.Expand

Scaccia is a unique dish from the Sicilian province of Ragusa that can either be described as a cross between lasagna and calzone pizza or a stuffed flatbread. It's prepared by topping the thinly rolled dough with various ingredients, then folding it over itself so that it resembles a strudel. These long, rectangular stuffed flatbreads are traditionally sliced in pieces, revealing the flavorful layers of dough, sauce, and cheese. There are several regional varieties of scaccia, so in some places it is topped only with sauce and cheese, while in other places it is topped with potatoes, cottage cheese, sausages, and different vegetables.Expand

Hailing from Sicily, ‘mpanate is a savory pie that has been traditionally prepared in the provinces of Catania, Syracuse, and Ragusa. Made with the same dough as focaccia (an Italian flatbread), the pie typically consists of two dough disks that encase a filling of savory ingredients such as chunks of meat, potatoes, fish, seafood, vegetables, leafy greens, olives, and cheese. Although it usually has a round shape, ‘mpanate can sometimes also take on the shape of a scaccia or a calzone. Around Easter, people in Ragusa prepare a special ‘mpanate filled with very young lamb meat called ‘mpanate ri agnieddu, which is traditionally enjoyed for Easter Sunday lunch.Expand

Mpanatigghi are small crescent-shaped, thin-crusted cookies filled with a mixture of sugar, chocolate, almonds, lemon peel, eggs, cinnamon, vanilla, and one slightly unusual ingredient – ground beef. The name mpanatigghi is probably derived from the Spanish word empanada, meaning wrapped in bread dough, as they were first brought to Sicily during the Spanish rule in the 16th century. Nowadays they are a specialty of the town of Modica in Sicily, and due to the fact that their name is almost unpronounceable to non-locals, mpanatigghi are usually ordered just by pointing a finger at them.Expand

Trippa alla Ragusana is a unique variety of Italian tripe dishes, originating from Sicily. It's made with a combination of tripe and unusual ingredients such as eggplants, walnuts, broth, almonds, cinnamon, sugar, and grated caciocavallo cheese. The tripe are cooked in olive oil with the broth for about one hour, and when almost done, the caciocavallo, eggplants, almonds, walnuts, cinnamon, and sugar are added to the pot. The dish is stirred and seasoned, then served piping hot.Expand