The Ortigia market, just steps from the Temple of Apollo, is where the island shows its truest soul: the vendors' calls, freshly landed fish, Pachino tomatoes and spices.
Every morning (except Sunday) the stalls fill with swordfish, sea urchins, red prawns, vegetables from the Hyblaean hills, cheeses and olives. It is the right place to understand what Syracusan cooking really means, listening to the rhythmic cries of the vendors.
In recent years the market has also become a food destination: among the stalls you will find shops preparing sandwiches with Sicilian cured meats and cheeses, oysters shucked on the spot and street food to eat as you stroll.
The market also tells the Arab story of Syracuse: it was under Islamic rule that urban markets took this form, together with the citrus fruit, aubergines and almond paste that still fill the stalls today.
Practical tips
- Opening times: Mon–Sat, from early morning until about 2 pm. Arrive before noon to see it at full energy.
- It is the perfect stop for a cheap lunch: a stuffed sandwich or fried fish to go.
