WINE-GASTRONOMICAL ITINERARIES

An opportunity to combine the colours of our places with the typical smells and flavours of our cooking ... knowing it for certain that it will be a pleasant discovery...

IN A FARM HOLIDAY...

• Meeting and gathering.
• Breakfast (one can choose a water-ice, eating “ricotta” (kind of cottage cheese) or bread and chocolate.
• Conducted tour through the alleys of the town.
• Lunch in a farm holiday.
• A visit to the most important monuments.
• A snack with sweets and chocolate.
• We’ll, then, take leave of you. Departure.

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IN A "TRATTORIA" RESTAURANT

• Meeting and gathering.
• Breakfast (you can choose: water-ice – “ricotta” (kind of cottage cheese) – bread and chocolate.
• Lunch in a “trattoria” with “focacce” (kind of flat bread stuffed with ricotta and pieces of sausage or onion or many other typical ingredients), and/or other typical dishes.
• A visit to the most important monuments.
• In the afternoon, you can cool down with an icecream or amond milk.
• You’ll go on visiting the town.
• Snack with sweets and chocolate.
• We’ll then take leave of you. Departure.

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TYPICAL FLAVOURS

The typical dishes made in Modica hand on the memory of the old traditional recipes of the Earldom.
Elaborate dishes and plain typical dishes, cooked by the common people, substitutive of meat.
The basic elements of our cooking are: a typical cheese, “tumazzu”, our broad bean, the typical dry bread and egg noodles. As for the condiments, the olive oil from Frigintini (a town), salted “ricotta” and “caciocavallo” cheese (strong cheese made in this area) are the most used. Sweet herbs from the countryside, such as oregano, caper, fennel and wild thyme, are also used to spice up the different dishes.
The first courses are often enriched with vegetables and firstlings of the season.

Horsd’ oeuvre
Our Horsd’ oeuvre, is generally characterized by the typical cheese of our area, the so- called ”tumazzu” made in Modica, ”caciocavallo” cheese (a strong cheese), “pecorino” cheese (sheep’s milk cheese) together with the typical dry sausage, all enriched with olives cooked in the oven or marinated and slices of homemade bread seasoned with the “capuliato” (minced dry tomato). You can taste the local cheese uncooked or grilled with the addition of honey made in this area.
To finish, you can try our “focacce” (kind of flat bread), “pastieri” (kind of flat bread made with minced meat) and “arancini” (a particular mixture with rice and other ingredients such as minced meat, eggs, etc...).

First courses
A special and really good homemade pasta (ravioli), filled with “ricotta” and “cavatelli” (kind of homemade pasta ), seasoned with pork sauce and the addition of “stratto”, a tomato purée, obtained in summer when the tomato sauce is dried in the sun.
“Lolli che favi” is an old popular recipe.
It’s a fresh, homemade pasta, cooked with broad beans and seasoned with olive oil.

Second courses
Generally based on meat: filled pork chops, boiled veal meat seasoned with olive oil, loin of pork seasoned with chocolate sauce and “alla stimpirata” rabbit (cooked with vinegar, carrots, olives, potatoes, celery, capers, peppers, etc...).