Come discover a gastronomic heritage rich in history, flavor and identity.
Tusan cuisine is made up of ancient gestures, recipes handed down from generation to generation, and simple but intense ingredients. Prominent among traditional dishes is pasta 'ntaganata, a robustly flavored baked pasta typical of Sunday lunches and holidays, enriched with meat sauce and local cheeses.
Another dish with a strong flavor is Cucuzza a Cunighiu, a peasant preparation of long squash with garlic, vinegar and mint, reminiscent of the typical marinating of rabbit meat.
Then "i Maccarruna," handmade pasta made with the traditional knitting needle, topped with full-bodied meat sauce and sprinkled with salty ricotta cheese, cannot be missed.
Among the area's desserts, Cudduri, rustic doughnuts typically found at Easter, Cassati, sweets made of almond paste and ricotta cheese, and Mustardi, spiced grape must cookies, perfect to accompany a good local wine, reign supreme
Speaking of typical products, theolive oil produced around Tusa is fragrant and fruity, ideal for enhancing the flavors of local dishes. Wine, often produced in small quantities from native vines, tells the story of the area with every sip.
And then there are the cheeses and cured meats, protagonists of Tusan tables. Among these, the undisputed king is caciocavallo, a stringy cheese made from cow's milk at the beginning of the summer season, with a full and slightly spicy flavor, perfect for eating fresh or aged.
where every dish tells a story, every ingredient speaks of tradition, and every bite smells like home.
