1 / 4
Why try it
Recommendations
A typical local specialty consisting of a round focaccia approximately twenty centimetres in diameter, stuffed, sealed, and brushed on the surface with extra-virgin olive oil, oregano or thyme from the Iblei Mountains, and grated grana cheese. It undergoes a double baking in the oven, which makes the dough exceptionally thin, crisp, and flaky. It is served both in savoury versions, filled with local ingredients, and in sweet variations with creams or local honey.
Where to find it
