It is the province with the highest pistachio yield in Sicily. Legend has it that pasta alla norma was invented in this city, and caponata is characterised by the same abundance of fried aubergines, in a version that also includes raisins and pine nuts. This is Catania, one of the many ways to experience the island’s cuisine, with its dishes from the land – a land beneath the volcano – and the sea. At its heart, we are there: the Curtigghiu!