Canicattinese gastronomy is based on the foundations of Sicilian regional gastronomy, which hark back to various traditions present in the Mediterranean. These same traditions have provided raw materials and specific preparations for the main dishes still in use in Canicattì. Canicattinese cuisine substantially reflects Sicilian cuisine and, although Canicattì is not exactly on the sea, it also gives great importance to fish-based dishes. Like pasta with sardines, spaghetti seasoned with tomato sauce, sardines, wild fennel, raisins and pine nuts.

There are peculiar gastronomic uses and customs that unfortunately are being lost over time, in the name of a culinary globalization that scales down the great richness of traditional dishes. Among the typical preparations we note, pasta mazzarelli and pisedda, maglia cu lo macco, falsomagro, pastune, frascatola, orange salad, mustards, Cutugna and Pira Cu lu vino cotto, Cavatuna, fried Ficu siccu, cannillera. It is possible to taste some of these typical dishes of Canicattinese cuisine in the following restaurants and agritourisms:

• Monica restaurant pizzeria, via Monsignor Angelo Ficarra, 65
• Throat, via Torino, 81
• Zamù Restaurant, Victory Avenue, 208
• Cafè Time in La Torre, via Monsignor Ficarra 8, 10
• Monks’ Court, Contrada Cannarozzo
• The Abbey, via Macaluso 30
• Passion fruit, Fabrizio district
• Casale Firriato, Contrada Casalotti
• Food, Via Cesare Battisti, 33
• Bordonaro Villa, Carlino District