Militello in Val di Catania

Militello Val di Catania is in the Catania province. It's one of Sicily's eight UNESCO world heritage listed Baroque towns, and is part of the most beautiful villages in Italy.

Understand
Militello in Val di Catania is in the northern-most foothills of the Iblei mountains.

Get in
Militello is about 40 km from Catania and from Caltagirone. You can also get in by train from Catania or Gela.

By plane
From Catania airport to Catania city centre it is possible to use the AMT-"Alibus" city bus, every 20 minutes 05:00-00:00 for €4. From Catania (Via Archimede, near the railway station) it is possible to take the Interbus company (Etna Trasporti, Segesta) up to Militello in Val di Catania (Via Ugo La Malfa). (1 hr 5 min). }}

By car
From Catania with the A18, continue in the direction SS114, then at the roundabout take the Ragusana state road, SS194 until you reach the Jazzotto crossroads, continuing on the SS385(Palagonia state road) up to Militello in Val di Catania.

From Militello in Val di Catania taking the provincial road of the SP 28ii in the direction of Vizzini via SP38ii towards Licodia Eubea. Taking the SP 28i crossing Scordia and once you have passed it, taking the SP16 you reach Lentini, or taking the SP29e SS385 towards Palagoni Always from Scordia via the SP29 to reach Francofonte.

Events

 * Saint Benedict Abbot, on July 11th
 * Holy Saviour, on August 18
 * Our Lady of the Star, on September 8
 * Mostarda and prickly pear festival, in October

Eat
The best-known product of Militello is the prickly pear, which excels in this area. Other typical gastronomic products:


 * Cassatelline di Militello (from the "aunt nun" or cassatiddini from za' nun ). A true confectionary delicacy, the cassatelline di Militello are square-shaped baskets of puff pastry (among the ingredients flour, eggs, sugar, suet), filled with a mixture of blanched almonds, fruit jam, chocolate, liqueur, cinnamon and cloves, all decorated with oven-dried white icing. Three working days are required for their preparation. At least three confectionary laboratories ensure its production and sale on a daily basis.
 * Mostaccioli (mastrazzola). Winter sweets in caramelized chunks, made from an oven-toasted dough of cooked wine, flour, sugar and herbs.
 * Fasciatelli ('nfasciateddi). Christmas sweets that consist of a soft dough of flour, toasted almonds, honey and cloves, wrapped in shortcrust pastry fettuccine. All caramelized in a pot with sugar and lemon peel.
 * Pipirata. It is prepared with prickly pear cooked wine, rice, pine nuts and herbs (there is a modern variant, which involves the addition of chocolate flakes, almonds and hazelnuts).
 * Muscardines. Known elsewhere as bones of the dead; giammelli, soft square-shaped biscuits covered with icing; crispelle, prepared here with mashed potatoes, flour, sugar and cinnamon.