Where to eat in Catania, Sicily, Italy: Chef Stefano Manfredi

Stefano Manfredi​ has been a maestro of Italian cooking in Australia since the early '80s, so much so that the Italian prime minister presented him with the inaugural trophy from the Italian International Culinary Institute for Foreigners. He continues to write about food and cooking, having published four books and he teaches master classes. His latest venture is Balla by Manfredi, at Sydney's The Star. See star.com.au.

WHAT'S YOUR FAVOURITE TABLE IN CATANIA?

It would have to be FUD. This is a casual place, set in one of the beautiful alleys of old Catania, where "fast food" is given the Italian – and more specifically – Sicilian touch. Burgers (but not as you know them) are made with interesting animals; some familiar like beef, pork or chicken but there's also horse, donkey and buffalo. See fudcatania.it.

THE LOCAL FOOD DISCOVERY OF THE PAST YEAR?

Caper leaves from the Sicilian island of Pantelleria. These are the new, small leaves of the caper plant that are salted and cured in a similar way to normal capers and then preserved in extra virgin olive oil.

WHAT IS CATANIA'S BEST-KEPT FOOD SECRET?

Pizza at Cutilisci. These days, great pizza is found more and more often outside of Naples and the pizza here is spectacular. The pizzeria is in the beautiful quarter of San Giovanni Li Cuti, right on its own little bay. Begin by choosing a pizza base made with the ancient local Timilia​ wheat or one using five grains, all stoneground and leavened naturally. Toppings are exceptional and varied. Wine and beer list excellent. See cutilisci.it.

PLACE TO GO ON A DAY OFF?

The Catania Markets are where I like to spend a morning shopping. The produce here is sparklingly fresh, be it seafood, meats, fruit or vegetables. Scattered around alleys and open areas on various levels, Catania's markets have a sound and colour all their own. There are people who only sell alliums – the onion family. One grower is offering red, pink, violet and white bulbs of garlic while he eats a large, sweet red onion as if it were an apple. Over by the fishmongers there are the local delicacies of Catania's famous pink prawns, sea snails, winkles and clams, all still alive. Go for a Sicilian granita and an espresso and then explore the antique shops nearby.