Hearty regional dishes include pasta 'ncasciata (with cauliflower and pork sausage) and frascatula, a thick soup usually made with broccoli, chilli, garlic, wild fennel, lard and semolina flour. Caltanissetta is also well known for its torrone (nougat), known locally as 'turruni. As one of Sicily's provincial capitals, Caltanissetta has a wider range of eateries from simple osteria through to more formal restaurants.