The influence of past culture has left deep traces in Ciminna not only in architecture, but also in cuisine and confectionery art. The most evident aspects of Ciminna gastronomy are linked to its deep Arab and Spanish roots. The traveler-visitor during his tour in Ciminna will be amazed by the quality of its products, by the passion of the producers, by the care with which they work to keep alive and revive the traditions of this fascinating town and will be struck by the diversity and variety of flavours, aromas, oils, cheeses, wines, desserts, fruit and vegetables of local production. Among the most delicious typical products we find ‘U Cuddiruni and ‘Nfriulata and among the desserts cannolo with ricotta, the almond pastries (cucciddati, purciddati, passavolanti), the sfince of San Giuseppe, the cassata, the artisanal ice cream and, in recent years, also the artisanal panettone during the Christmas period and the colombe at Easter.
In the past, in most families, the products of Ciminnese gastronomy were prepared on the occasion of the main holidays, while today in all the pastry shops and restaurants of the town they can be found throughout the year
