Calzone di verdura: pizza dough baked folded over a filling of chard, peppers and raisins.
Cazmarr: stew of lamb's innards, prosciutto, cheese and wine.
Ciammotta: fried eggplant, peppers and potatoes stewed with tomatoes.
Ciaudedda: braised artichokes stuffed with potatoes, onions, fava beans, salt pork.
Cotechinata: pork rind rolled around a filling of salt pork, garlic and peppers and stewed in tomato sauce.
Focaccia a brazzudÍ: flatbread with pork crackling, lard and oregano.
Grano al ragü: wheat grains boiled and served with a rich ragout made of sausage and salt pork, tomatoes, garlic, olive oil and white wine and topped with grated pecorino.
Grano dolce: pudding of wheat grains, blended with chocolate, walnuts, pomegranate seeds and vin cotto (sweet “cooked wine”).
Peperonata con carne di porco: pepper and tomato stew with various pieces of pork.
Pignata di pecora: ewe cooked with potatoes, tomatoes, onions, pork and Pecorino in a clay pot called a pignata.
Pollo alla potentina: chicken braised in wine with onion, tomato, peppers and basil.
Scarcedda: Easter tart with ricotta and hard-boiled eggs.
Spezzatino di agnello: lamb stewed in an earthenware pot with potatoes, onions, bay leaf and peppers.
Torta di latticini: cheesecake based on ricotta, mozzarella and pecorino with pieces of prosciutto.
Zuppa di pesce alla Santavenere: soup based on grouper, scorpion fish and other Ionian seafood with plenty of garlic and pepper.
