Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
Matotta is made by sautéing wild greens like chicory, fennel, and chard gathered from nature, especially in spring, over low heat with olive oil, garlic, and fresh tomatoes. It is served with fresh cheese or dried bread on top. You can visit our Map tab for local venues serving this authentic dish. It is a recipe that reflects the soil richness of Siracusa region in its simplest form.
Ingredients
- 500g Mixed wild greens (chicory, chard, wild fennel)
- 1 Onion
- 200g Ripe tomatoes
- 3 tbsp Olive oil
- Salt and black pepper
Preparation
- Wash the wild greens thoroughly, boil in salted water for 5 minutes, and drain.
- Heat olive oil in a pot and sauté the chopped onions until translucent.
- Add chopped tomatoes and cook for 10 minutes until it forms a sauce.
- Add the boiled greens to the sauce, season with salt and pepper, and sauté on low heat until well combined.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Pasta alla Siracusana
One of the most iconic dishes of Siracusa cuisine, this pasta is prepared with anchovies and toasted breadcrumbs. This Mediterranean recipe is highly respected throughout Italia .
Food
Cuccidati Siracusani
Filled with figs, raisins, and walnuts, this traditional cookie plays a leading role in Siracusa culture, especially during Christmas. The dessert is a delicious example of Italia pastry heritage.
Food
Totani ripieni alla Siracusana
A delicious stuffed squid variant filled with breadcrumbs, pine nuts, and capers, frequently consumed along the coastline of Siracusa . It is an exquisite example of Italia seafood cuisine.