Bakery, Cafe, Ice Cream Parlour, Patisserie, Pastry Shop, Dessert, Italian, Ice Cream, Pastries. Located on the bustling street of Via Etnea, sandwiched between the spires of historic buildings, glamorous retail stores, you will find this bar constantly abuzz. Stationed directly across from the idyllic entrance to Giardino Bellini Park, you can enjoy sitting in the Sicilian sun outside or within their ornate and elaborate interior.

The lively Pasticceria Savia makes superlative arancini with ragù. Or you could choose cannoli, granita, or other snacks to munch on while you people-watch from one of the streetside tables.

Proprio accanto a Spinella, si trova Savia, altro bar storico e il più citato quando abbiamo chiesto pareri su Instagram per segnare posti per il tour. Effettivamente è l’unico in cui si è creata la fila fuori (forse anche perché andiamo all’ora di pranzo), ma scorre piuttosto velocemente. Nella mezz’ora di attesa, notiamo tre cose: innanzitutto l’ambiente interno ricorda ancora i tempi antichi (non ci entravamo da anni); che l’attesa è dovuta al fatto che gli arancini vengano per l’appunto sfornati “a cicli” (quindi un buon segno); infine lo scontrino, dove vediamo scritto “arancinu” e non arancino.

E’ inutile fare troppi giri di parole, ma Savia è dal 1897 uno dei posti più noti qui nel capoluogo etneo. Si trova nel cuore del centro storico catanese in Via Etnea 300-304, ad angolo con Via Umberto. La loro tavola calda, soprattutto gli arancini, sono stati definiti come un’esplosione di sapori; ma per chi conosce bene questo posto sa che il loro cavallo di battaglia non è il classico arancino al ragù, ma l’arancino alla catanese: oltre al riso e alla salsa, il ripieno è fatto con melanzane fritte e ricotta salata: una prelibatezza che sa di Sicilia.

Lunch is followed by colossal arancini from Pasticceria Savia, a patisserie that has been around since 1897. We are joined by Nino Asaro, who splits his time between the U.S. and Sicily, where his family runs one of the region’s most lauded and substantial olive oil farms. Pasticceria Savia’s deep-fried rice fritters are shaped almost like giant teardrops and are stuffed with three fillings: a tender ragù oddly reminiscent of the inside of a burrito from Taco Bell, gooey cheese, or a pat of good butter.

Sicily’s seafood scene is revered and obsessive, sure, but perhaps the island’s most fervent culinary fascination are its sweet treats. Indeed, the popularity of dolci, or sweets, in Sicily can be traced back to a history steeped in the exchange of ingredients and recipes through centuries of Arab, Norman, and Spanish influences. The Sicilian climate generously supports the growth of almonds, citrus fruits, and grapes, which are fundamental to the island’s confectionery.

Tra i migliori della città troviamo quelle di Savia , insegna storica di riferimento per la rosticceria e la pasticceria catanese, dove l’arancino al ragù è un’istituzione. Proprio così, qui l’arancino è maschio e ha la forma conica che ricorda un vulcano, ed è il più rinomato street food catanese, anche se diffuso in tutta la regione. L’altro indirizzo da segnare è Spinella, che offre una specialità della tradizione per ogni momento della giornata.

3.Savia: da un secolo regina indiscussa del dolce mondo della Sicilia orientale, ora è capeggiata dai gemelli Alessandro e Claudio. 4.Bisou Bakery: una piccola bomboniera tutta rosa, che nasconde un forte carattere, specchio della personalità delle sue titolari e pasticcere, Manuela e Federica. 5.Cake Amore di Zucchero: è il regno "english style" di Giusy, una sorta di atelier delle torte in cui è possibile trovare il “su misura” dell’arte bianca.

Pasticceria Savia, which was founded in 1897 and is also known as Savia in short, is one of Catania’s most famous pastry shops. Pastries such as cannoli and arancino are produced by Pasticceria and are excellent and amazingly rich in flavor. Pasticceria Savia is located at 300-304 Via Etnea; 2/4/6 Via Umberto I. The restaurant is closed on Mondays, but you can be confident that on the other days, you will get a complete taste of what you desire.

Partiamo dall’identikit: arancini mastodontici dalla forma appuntita con un pezzo di carne intero custodito da strati e strati di riso e sugo. Croccanti, caldissimi (frenate l’impazienza per qualche minuto poi mordeteli, pena severe ustioni al palato). Descritti da alcuni catanesi tendenziosi in drammatico declino, chissà perché, gli arancini della pasticceria più famosa di Catania sono invece goduriosi al limite della pornografia.

Enjoying a textbook arancino is always a worthwhile experience at Savia, one of Catania's oldest (and most famous) establishments, even more so. But you can also find excellent desserts here, from the cannolo to the minnuzze di Sant'Agata. Good (Sicilian) coffee and creamy cappuccinos, perfect with croissants, ricotta-filled handkerchiefs, and strawberry baskets, when you don't prefer the ritual of brioche and granita at breakfast.

In the early evening, you can join in with the flow of young and old Catanese for the passegiata on Via Etnea–a shopping street that also is home to the wonderful Pasticceria Savia (Via Etnea 302/204). Do as the natives do–order up arancini at Savia–a ball of deep fried rice delight–that comes either stuffed with tomato sauce and cheese, spinach, or cured meats. Whatever you choose, it’ll fill you up well for the night.

In Catania you must visit a ‘Tavola Calda Catanese’ (a Catanian ‘hot table’). These are casual restaurants or takeaways serving specialities including pizzette cartocciate and cipolline, savoury Sicilian pastries, and of course arancini. You can find Tavola Calda Catanese everywhere in the city but I especially recommend the traditional Pasticceria Savia, set at the corner between Via Etnea and Via Umberto.

Il posto più rinomato, in cima alle classifiche da anni, è Savia, una pasticceria che ha conquistato tutti con il suo prodotto salato. Si trova proprio in centro, ad angolo fra due storiche strade: via Etnea e via Umberto I°. Sempre su via Etnea, poco distante dalla prima, troviamo un’altra pasticceria, la Spinella, anche questa rinomata non solo per i suoi dolci, ma anche per gli arancini.

Opened since 1897, Pasticceria Savia specialises in almond pastries and frutta martorana (fruit-shaped pastries similar to marzipan). Pasticceria Pasubio, on the other hand, is the place to go for a brioche filled with almond or mulberry granita. In both, however, you will also find many other local specialities, of which cannoli and cassate are the most representative.

L’arancino al ragù della Pasticceria Savia è una vera e propria istituzione a Catania. Si presenta con la tipica forma a punta, panatura consistente e asciutta capace di racchiudere un ripieno cremoso con il famoso pezzo di carne all’interno. Si mantiene caldo grazie alle “batterie” che vengono realizzate di continuo; si distingue per la mancanza di piselli nel ragù.

Pasticceria Savia, V. Etnea 302/304 - L'imbarazzo della scelta: alla catanese con ripieno di melanzane fritte, al burro, con spinaci, al ragù o al prosciutto. Chi passa da Catania, turisti o non, passa d'obbligo da qui. Questa storica pasticceria è stata fondata nel 1897 dai coniugi Angelo ed Elisabetta Savia in quella zona anticamente chiamata Piano di Nicosia.

Thank goodness there’s Savia, a pastry shop operating since 1897 and proclaimed by many as the home of the best cannoli in Catania. The confectionary must have found a calendar workaround because the enormous cannolo was judged delicious, and the ample size held him for about a week. On my end, I was pleased with my arancino for breakfast.

Pasticceria Savia dates back to 1897 and is one of the places to see and be seen in Catania. The stylish pastry shop makes fantastic traditional Sicilian sweets like cassata and cannoli. These are available at all hours, so you can have a sweet fix for breakfast or stop by for a treat at any time of day.

This cannoli and pastry shop in Catania has been run by the same family since 1897 when it was founded by married couple Angelo and Elisabetta Savia. I love supporting family-run businesses, and the fact that it’s been open for over 120 years is a testament to the delicious taste of their treats.

Pasticceria Savia, known locally as just Savia, is one of the most famous pastry shops. Founded in 1897 by the husband and wife team, Angelo and Elisabetta Savia, the family legacy lives on. Ask any local for the best tasting cannoli and arancino and they will point you to Pasticceria Savia.

The historical Pasticceria Savia holds somewhat of a legendary status in the city and is said to be the place that serves some of the best arancini in the area (multiple stuffings available to choose from). After the savoury treats, tuck into one of the airy pastries or decadent cakes.

You should definitely not miss Pasticceria Savia for world famous cannoli. It’s right off the Bellini Gardens, so you can make a stop inside and then eat your goodies in the park!. Additionally Comis Ice Cafe had some of the best gelato and granita we had on our entire trip.

Two historical pastry shops in the centre of Catania definitely win the first leg: Savia (via Etnea 300) and Spinella (via Etnea 292). These two bars are next to each other and have always competed for the supremacy of the best arancino. We have the solution: try them both!.

But the hazlenut gelato from Savia in Catania, is hands down the best gelato I’ve ever had. I even popped over to Bologna and Florence on a separate trip, straight after Sicily, and shovelled in as much gelato as I could find; nothing came close. And nothing has before.

The fine pastry shop Pasticceria Savia is exactly where you should get such a cake. After you’re done shopping on the long pedestrian street, finish off with a cake and also order an Etna coffee. The coffee is sweet and filled with liqueur, topped with whipped cream.

Una curiosità: quando gli autori hanno chiesto pareri sui social per il loro tour, Savia è stato il più quotato. Uno dei segreti di questo locale è l’utilizzo dell’uovo completo per la panatura. A questo giro vengono scelti un arancino alla Norma e uno al ragù.

We went to Savia, which is actually a pasticceria serving arancini and cannolis that happens to also sell gelato. Just five or six flavors, only the classics, with the traditional two scoops swiped into a wafer cone. Best enjoyed in the park across the street.

The "ragù" arancino from Pasticceria Savia is a true institution in Catania. It comes in the typical pointed shape, with a firm and dry breadcrumb coating that encloses a creamy filling with the famous pieces of meat inside which are knife-cut and not minced.

On the recommendation of my friend, Grazia, we went to Savia, a local pasticceria (pastry shop). Arancini, or fried rice balls, are a local Sicilian specialty, and Savia is rumored to make the best in the region. On a cold night — and it was brrrrrr!

Fin dalla mattina viene sfornata la tradizionale tavola calda Catanese. Impossibile resistere al richiamo del loro “Arancinu” e della mitica “Cipollina”. Se farete un salto, sappiate che il loro cannolo con la ricotta è un must!

If you’re in Catania and seeking the ultimate pastry experience, Savia is the place to be. Founded in 1897, this pasticceria is renowned for its iconic cannoli. All we can say is that Savia truly lives up to its reputation.

For the best sweet treats Catania can offer, you'll want to head to Pasticceria Savia (Via Etnea, 300/302/304, Via Umberto I, 2/4/6, 95131 Catania). They also have great cannolis, arancini, and granitas as well.

Directly across the street from the park is Pasticceria Savia, one of the most famous bakeries in Catania. Opened in 1897, this bakery has great prices and a large variety of confectionery treats!

Savia has been around since 1897 and no wonder people been coming here for more than 100 years. This old school pasticceria makes amazing cakes, arancini, ice cream (gelato) and granita.

You can’t mention a cannolo in Catania without someone recommending Pasticceria Savia, and it was one of the AirBnB hostess’s first tips on where to get the best one in town.

Non a caso l’abbiamo assaggiata anche nella più storica pasticceria di Catania: Savia. Anche qui la granita è un must ed è considerata tra le migliori dell’isola.

These tube-shaped pastry shells, filled with ricotta or pistachio cream and adorned with chocolate sprinkles or chopped nuts, are a true delight.

The city’s most famous pasticceria is Savia on Via Etnea – the most traditional place to come for an aperitivo with abundant nibbles.

The classic summer breakfast in Sicily is “a granita câ brioscia” (granita and brioche) and Savia has been making it since 1897.

And to drink, in one of the kiosks which you find on the large streets of Catania, there is the delicious Frappè alla Nutella.

Savia” is one of the historic and best deli shops in town, located in via Etnea. Their delicacies will make you drool!