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Savia (1897), Catania

Updated: Aug 24



When visiting a pastry shop in Syracuse, Sicily, I made the rookie mistake of mentioning that I had already tasted a cannolo in Catania. The person who welcomed me immediately rolled his eyes and retorted, "Our cannolo is better than the Catanian one." Touching on such a delicate topic as cannolo was bound to stir strong opinions. For Sicilians, cannolo is more than just a dessert; it’s a symbol of regional pride and culinary heritage.


I then corrected my mistake and name-dropped "Savia," which led to immediate respect. The pastry chef himself was called out of the kitchen, and I was pointed out as the one who had visited Savia.

Founded in 1897 by the spouses Angelo and Elisabetta Savia, Savia has been a cornerstone of Sicilian pastry traditions for over a century. Today, the tradition continues with the grandchildren, Alessandro and Claudio, who uphold the bakery's reputation for quality and tradition.


A day earlier


When I arrived at Savia, I immersed myself in the somewhat organized-chaotic atmosphere. People of all ages were placing orders, collecting neatly packed pastries, and grabbing granitas from the side counter. There are rules in ordering at Savia, and I learned them the hard way. First, you wait in line to pay (come knowing exactly what you want), then take the receipt to the pastry corner with its lovely, vibrant display. The person assisting you will wrap your desserts carefully like a gift, leading to an exciting ceremony of unboxing, peeling, and unraveling. If you ordered coffee, head to the coffee corner on the other side of the shop, which serves coffee and granita. Both lines got me excited, and I couldn't wait to unbox my purchases. Finally, we went to the park next door and started opening everything.


The first bite of the cannolo was an experience in itself. The crisp shell gave way to the rich, creamy ricotta filling, bursting with fresh, sweet flavors and subtle hints of citrus. It was the best cannolo I had ever tasted.


After finishing my cannolo, I immediately returned to the shop and ordered another one, which was devoured just as quickly. If a few minutes earlier I was seen as just a tourist, my second round granted me the benefits of a "returning tourist," and I was greeted with a few welcoming smiles. As I was smiling as well, there were smiles all around, and this is all I wanted from my Catania visit—historic pastries and smiles. I felt ready for my next Sicilian adventure.


Pasticceria Savia, Via Etnea, 300/302/304, Catania, Sicily

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