To call them cafés in Sicily would be an understatement. The places where one goes in the morning to perform the breakfast ritual are veritable temples of gastronomy. The offer ranges from sweet to savory and is so plentiful that you might have difficulty choosing. In the summer the granita with brioscia is a must. In winter, coffee is the foundation and then you can choose between cannolo, cornetto, iris and treccia, just to mention a few of the typical sweets. Here’s a guide to some of the places where you can enjoy the fabulous breakfasts Sicily has to offer.
Breakfast in Sicily Is a Ritual: the Top Cafés and Pastry Shops
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If you want the best cannoli, the tastiest granita and the freshest brioscia, come to Sicily. Here, in the quest for an amazing breakfast, you’ll find delicious sweets in a regional gastronomic tour that covers the whole island.
Palermo
Palermo: Cappello
The Pasticceria Cappello is a stone’s throw from Piazza Politeama, in the center of Palermo. Creativity characterizes their cakes and mignon pastries, while tradition is the hallmark of their typical sweets. The “Setteveli” by Salvatore Cappello, master chocolatier and pastry chef, is an invitation ...
Palermo: Costa
The Pasticceria Costa is located in via D’Annunzio. An elegant, spacious environment with an open bakery. A must for tourists, but also very appreciated by the locals, it offers a showcase of traditional sweets: cassate, almond paste cookies, Martorana marzipan fruit and many cakes. But above all th...
Palermo: Josè
In a less central area, in the Acqua dei Corsari district, there is Pietro D’Amico’s Pasticceria Josè. There are those who come especially for the cannoli, a perfect harmony of wafer and ricotta. The same perfection can also be found in the cassata, Martorana marzipan fruit, almond paste cookies, an...
Messina
Messina: don’t miss the Pasticerria Irrera
In the center of the city of Messina, the Pasticerria Irrera pastry shop has built its reputation on the goodness of its cannoli, filled on the spot, and on the brioscia con il tuppo, with a classic “lid” shape, soft and always fresh, to be enjoyed with a granita. Their coffee with cream, a veritabl...
CAtania
Catania: Savia
Pasticceria Savia has been sweetening the morning of locals and tourists alike since the late 1800s. Choosing won’t be easy: granita with brioscia on the one hand, cannolo on the other, surrounded by croissants, iris, ravioli and panzerotti, one tastier than the other. The added value is the outdoor...
Catania
Catania: Verona & Bonvegna
Rarely are you able to go to the same place several times, try different things and never be disappointed. It happens in a few places but among these we can mention the Pasticceria Verona & Bonvegna. More oriented to the production of cakes (their lemon cake is unsurpassed) and take-away mignon past...
Noto
Noto: Caffè Sicilia – beyond baroque
Noto (Siracusa) is famous for the baroque aesthetic of its historic center, but also for Corrado Assenza’s Caffè Sicilia. A pastry chef who strives to reinterpret tradition in a modern light. A demonstration of this is the granita, frothy and light, flavorful but delicate, which stands out from all ...
Modica
Modica: at the Antica Dolceria Bonajuto
Modica, in the province of Ragusa, is the home of chocolate. And the Antica Dolceria Bonajuto is its bulwark. Here, for six generations, every day, chocolate bars and pralines have been produced according to ancient recipes. You can’t leave the store without having at least smelled the fragrance tha...
Taormina
Taormina: Bam Bar granita
The Bam Bar is a real institution in Taormina. It’s located in a picturesque corner of the city where you can sit at the outdoor tables and taste one of the best granitas on the island, so thick and creamy that it almost resembles gelato. The cream is whipped by hand, there are many flavors, the pro...
Trapani
Trapani: Colicchia
The Pasticceria Colicchia is right in the center of Trapani. Their sign reads “Specialties: Sicilian cassate, cannoli, granita.” The triad of typical sweets here is a veritable religion, both for those who make them and for those who eat them. The problem is choosing and prioritizing, because all th...