This is the part of the island with the highest rate of pistachios recorded in Sicily; according to a legend, it is in this city that pasta alla norma was invented, and with the same abundance of fried aubergines, caponata is prepared, in a version that also includes sultanas and pine nuts: this is Catania, one of the many ways of experiencing island cuisine, with its recipes inspired by the land – a land under the volcano – and the sea. We are in its heart: come to Curtigghiu!