Fodor's Expert Review Frumento

Pizza is something Sicilians eat at least weekly, and Frumento has been the area standard-bearer of excellence since it opened in 2015. Choose from five different dough options (from a classic Neapolitan-style to rye to ancient Sicilian grains) as your base, and then pick one of the 65 different topping combos. Ingredients range from the classics (tomato, buffalo mozzarella, salami) to things like capers from Salina, bottarga, 'nduja, and wild fennel pesto. The young owner is especially passionate about natural wine, and the list reflects that. They also have a second location in Catania (Via Raffineria; 095/8037564).