The Siciliana of Zafferana Etnea City
Citymap SiciliaArticle drafted in collaboration with the team from Living in the City, a print and online magazine initiative born in Catania with the aim of promoting local stories and culture.
A Summer Tradition for Catania Locals and Beyond
Raise your hand if you’ve never tasted the delicious fried pizza from Zafferana Etnea!
Well, if you live on the slopes of Mount Etna, we’re sure that at least once, you’ve sat in the town square at the base of Europe’s highest volcano to enjoy a “siciliana.”
Its origins date back to 1924 when a woman from Zafferana, known as Donna Peppina, founded a pastry shop together with her husband, Giuseppe Finocchiaro. The shop is still located in the town’s main square today.
The first, historic “siciliana” proved to be a hit with everyone, offering the locals – and beyond – something new.
The dough for this fried pizza is made with flour and then filled with tuma cheese, anchovies, and black olives, before being folded and fried in lard.
Today, there are numerous variations, and all the restaurants and bars in Zafferana offer it year-round.
However, it remains a summer classic, best enjoyed in the square amidst the lights illuminating the Ionian coast and the shadow of the volcano—a picturesque setting that for 100 years has attracted tourists, holidaymakers, and Catania locals alike.