What to eat in Avola: flavours and typical products of Ionian Sicily

In Avola, one eats extraordinarily well. The city is home to two world-renowned excellences - the Avola IGP almond and the Nero d'Avola - and is at the heart of one of the richest regional cuisines in Italy, that of Syracuse, which combines Arab, Greek and Norman heritage in a unique repertoire of flavours. This guide tells you what to eat in Avola, where to find the best products and how to experience the gastronomy of Ionian Sicily from those who live there every day.

The Avola IGP almond: the excellence of the territory

La Avola almond is perhaps the city's most iconic product. Recognisable by its flattened, oval shape, it has been awarded Protected Geographical Indication (PGI) status and is considered Italy's finest quality almond. Its organoleptic characteristics - intense sweetness, persistent aroma, oily paste - make it superior to any other variety available on the market.

In Avola, almonds are found everywhere: in traditional pastries, in the famous almond granita, almond milk - a refreshing and nutritious drink that locals drink for breakfast or as an afternoon snack - and handmade almond pastries. Buying it directly from local producers or from shops in the centre is one of the most authentic gastronomic souvenirs you can take home.

• Where to find it: local markets, craft bakeries in Avola, shops selling typical products in the historic centre
• How to taste it: granita, almond milk, almond paste, almond nougat
• Council: look for the Pizzuta d'Avola variety - it is the most prized of the three local cultivars

Nero d'Avola: the king of Sicilian wines

The Nero d'Avola is Sicily's most important native grape variety and is named after this city. It is a black berry red wine with intense aromatic characteristics - ripe red fruits, spices, dark chocolate - and a tannic structure that makes it suitable for ageing. Over the last twenty years, it has become one of the best known and internationally appreciated Italian wines.

Around Avola are some of the most renowned wine cellars of the DOC Noto and IGT Terre Siciliane appellations, where it is possible to do wine tastings directly in the cellar, often accompanied by typical local products such as cheeses, cold cuts and - of course - almonds. Many wineries are family-run and welcome visitors by appointment for authentic wine tourism experiences.

• Where to taste it: wineries in the countryside between Avola and Noto, wine shops in the centre of Avola
• Classic pairings: red meat, mature cheeses, pasta with wild boar ragout
• Best time to visit the cellars: September-October (grape harvest) and spring
• Council: ask at the hotel - we are happy to recommend the best wineries and book tours for guests.

Pasta alla Norma: the signature dish of Sicilian cuisine

If there is one dish that represents Sicilian cuisine in the world, it is the pasta alla Normamacaroni or rigatoni with fresh tomato sauce, fried aubergines, basil and a generous grating of salted ricotta. Born in Catania but widespread throughout eastern Sicily, this dish is ubiquitous in Avola's restaurants and is always a good litmus test to assess the quality of a cuisine: when it is made well, with ripe Sicilian tomatoes and local aubergines, it is simply irresistible.

The salted ricotta used in Avola and in the Syracuse area has a special ripeness and flavour that distinguishes it from that found elsewhere. Always ask for it freshly grated.

• Where to eat it: typical trattorias and restaurants in and around Avola
• Matching: a glass of young Nero d'Avola enhances every forkful

The fish of the Ionian Sea: from tuna to the table

The Ionian coast facing Avola is historically one of the most fishy in the Mediterranean. The bluefin tuna - processed in the historical tuna nets of Marzamemi and Avola Antica - is the protagonist of many traditional recipes: sweet and sour tuna, tuna carpaccio, tuna botargo grated on pasta. In addition to tuna, local trattorias offer stewed cuttlefish, barbecued octopus, shrimps (artisanal prawns caught with pots by local fishermen) and fried paranza.

Avola's fish market, active early in the morning, is one of the most authentic places to experience daily life in the town. The fishermen unload their catch directly at the harbour and the town centre restaurateurs buy the fresh fish a few hours before cooking it.

• Dishes not to be missed: pasta with tuna roe, barbecued octopus, raw or grilled shrimps from nassa
• Where to eat it: trattorias in Avola, seafront restaurants, historical trattorias in Marzamemi (20 min)
• Council: always ask for the fish of the day - what the fisherman brought in this morning is always the best choice.

The Sicilian granita: a proper breakfast and snack

La slush is much more than a dessert in Sicily: it is a cultural institution. In Avola, the almond granita is the absolute queen, but there are also lemon, pistachio, chocolate and strawberry variants. Tradition dictates that granita is eaten at breakfast together with the brioche col tuppo - the Sicilian sweet roll with the characteristic shape with the ball on top - dunking it in the grainy semifreddo for a contrast of temperatures and textures that is unparalleled.

The ice-cream parlours and pastry shops of Avola offer artisanal granitas made using traditional methods, very different from the industrial versions found elsewhere. A good almond granita made with Avola IGP almonds is a gastronomic experience worth the trip.

• Typical tastes: almond (not to be missed), lemon, coffee, black mulberry, pistachio di Bronte
• When to eat it: at breakfast with brioche, in the afternoon as a snack, after dinner as dessert
• Where: pastry shops in the historic centre of Avola and on the seafront

Traditional Syracuse sweets

Avola's pastries are rich in sweets rooted in the Arab and Norman traditions of medieval Sicily. I buccellati - sweets filled with dried figs, almonds and orange peel - are the Christmas dessert par excellence. The almond pastries moulded in the shape of fruit (the famous frutta martorana) are a craft production requiring skill and patience. The cannoli, is, of course, present everywhere, but the local version - with fresh sheep's milk ricotta and citron peel - is much more delicate than that found in the big cities.

For festivities, ancient sweets are still prepared such as the nucatoli (biscuits with figs, walnuts and cooked wine) and the mostaccioli with carob honey, telling a gastronomic story thousands of years old in every bite.

• To be tasted: almond granita, almond paste, cannolo with fresh ricotta, buccellati
• Where to buy: artisan pastry shops in the centre of Avola and in Noto (15 min) - in Noto, Caffè Sicilia is a must

Extra virgin olive oil: the green gold of Val di Noto

Less famous than Nero d'Avola but just as excellent, the’extra virgin olive oil produced in the countryside between Avola, Noto and Rosolini is among the best in eastern Sicily. The Moresca variety, indigenous to this area, produces a golden green oil with hints of green tomato, artichoke and almond, and a fine spiciness that enhances any dish. Many oil mills in the area open their doors in November and December during the milling period, making it possible to watch the production and buy the new oil directly from the producer.

• Where to buy it: local oil mills, typical product shops, seasonal markets
• Milling period: November-December - new oil is an experience not to be missed

FAQ: frequently asked questions about food in Avola

What are the typical products of Avola to take home?

The most representative gastronomic souvenirs are: the Avola IGP almond (whole, in paste or as nougat), a bottle of Nero d'Avola of a local winery, the tuna roe and the’extra virgin oil in the area. All can be found in downtown shops and local markets.

Where can you eat well in Avola?

Avola has several typical trattorias offering authentic Syracuse cuisine at honest prices. The seafront is an ideal place for fresh fish. Guests at Mediterraneo Rooms always receive our personal recommendations on the best places to eat, updated from season to season - preferably the places that tourists don't find in guidebooks.

Can Nero d'Avola be bought directly from the winery?

Yes, many wineries around Avola receive by appointment and offer tastings with direct sales. The advantage is the lower price compared to wine shops and the possibility to taste different vintages before choosing. Ask at the winery: we know the producers in the area and can put you in touch directly.

Does breakfast at the B&B include local products?

Yes. Breakfast at Mediterraneo Rooms includes local products: almond milk from Avola, local pastries, homemade jams and, when available, granita from the neighbourhood pastry shop. We believe that breakfast is the first authentic taste of a destination.

What is the best period for gastronomy in Avola?

Every season has its moments: summer for fresh fish and slush, September-October for the Nero d'Avola grape harvest and the Nebrodi mushrooms, November for the new oil and the late almond harvest, December for traditional Christmas sweets. There is no wrong time to eat well in Avola.