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Chef Ciccio Sultano carefully selects each ingredient with which to prepare dishes faithful to Ragusan tradition, but with his own twist. In three small, bright, elegant dining rooms, every course is excellent, starting with the bread basket. Two different tasting menus let you try a bit of everything (see Ristorante Duomo, Ragusa Ibla).

In a narrow lane a few steps from Palermo’s Piazza San Domenico, Santandrea is set in a renovated building where the exposed terracotta, antique rugs, wooden floors and tables create a warm atmosphere. In fine weather tables are set in the piazzetta under the crumbling façade of the church of Sant’Andrea. The friendly staff explain the menu and the Palermitan food is excellent, including interesting pastas, simple and well prepared fresh fish and good desserts (see Santandrea).

The Locanda has accurately restored a few rooms of the local prince’s castle in this tiny village. They also authentically follow traditional methods in the kitchen. Dishes are innovative mixes of inland vegetables with fish from the nearby sea, each prepared to achieve a harmony of freshness, flavour and texture. Try the cuccìa (cracked wheat, white cabbage and sea snails) or pistachio ravioli with crustaceans and cacao beans (see Locanda del Borgo, Rosolini).

Maria Fidone and family are in the kitchen at their homely trattoria , preparing hearty Ragusan dinners. Everything is made in-house including the pasta, bread, olive oil, wines and liqueurs. For a first course choose the thick fava bean soup (lolli ) or homemade pasta. For a second course try stuffed chicken accompanied by stuffed aubergines (eggplants) (see Ristorante Fidone Maria, Friginitini).

In a restored monastery in the Madonie mountains, cookbook authors Wanda and Giovanna Tornabene prepare excellent mountain fare. Pasta with a fava purée, local rabbit and lamb and desserts such as arancini filled with ricotta are all paired with local wines (see Ristorante Gangivecchio, Gangivecchio).

Modican chef Carmelo Chiaramonte is devoted to the Sicilian foods from the peasant farmer traditions of Ragusa, Syracuse and Catania, and particularly to the produce from Mount Etna. With authentic local ingredients as a base, he creates new dishes of meat, fish, wild fruits and green vegetables. The wine list includes more than 20 labels from Etna (see Il Cuciniere, Catania).

Owner Ignazio Altieri makes his clients feel at home, whether on the terrace with views of the Valle dei Templi or in the cool, wood-panelled and brocade dining room. The cuisine is modern Italian with an international twist although the menu makes the dishes seem more complicated than they are. Try prawn risotto or grilled tuna with cous cous (see Il Déhors de l’Hotel Foresteria Baglio della Luna, Agrigento).

This daytime bar transforms itself into a romantic restaurant by night. Tables are set out on the sandy beach, lit by torches, and fish caught by Selinunte’s fishermen make up the menu. Try steamed clams and mussels or lobster fettuccini (see La Pineta, Selinunte).

You can’t do better for a view than the terrace at Pocho, with Monte Cofano and the bay splayed out before you. Owner Marilù Terrasi is well-known for her cous cous and the wine list is made up of selected Sicilian labels (see Pocho, San Vito lo Capo).

The cozy dining room in this “little tavern” is decorated with old farm implements. The menu is full of local specialities such as pasta in a garlic and tomato sauce with basil and almonds (see Ai Lumi Tavernetta, Trapani).