Agghiotta di pesce spada: swordfish cooked with tomato, pine nuts, raisins, olives and herbs.
Arancini di riso: fried rice balls with a core of cheese, peas, chopped meats and tomatoes, which give the "little oranges" their color.
Braccioli di pesce spada: grilled swordfish fillets wrapped around a cheese-vegetable filling.
Carciofi ripieni: artichokes stuffed with sausage, sardines and cheese and baked.
Fravioli di Carnevale: fried sweet ravioli filled with ricotta and cinnamon.
Gnocculli: semolino gnocchi with ricotta and meat sauce.
Melanzane alla siciliana: eggplant fried and then baked with mozzarella and tomato sauce.
Pasta con la Norma: spaghetti with a sauce of eggplant and tomato, favored by CataniaÕs Vincenzo Bellini, who wrote the opera La Norma.
Peperonata: bell peppers stewed with onion, tomato and olives, often served cold.
Pignolata or pignulata: confection of sweet fried dumplings (sometimes chocolate coated) shaped in a mound or cone held together by caramelized sugar with liqueur.
Polpettone: meatball of ground beef, breadcrumbs, grated cheese and eggs, fried in olive oil and served with tomato sauce.
Scorzette di arance candite: candied orange peels.
Sfincioni or sfinciuni: thick focacce with tomato and cheese, specialty of Palermo; sweet fried rice balls are also called sfuncini.
Zite al pomodoro e tonno: short pasta tubes with tomato and tuna sauce.
