Brioche With Granita

Arancini

Cartocciate

Cannoli

Cipolline

Pistachioes From Bronte

Honey from Zafferana

Olivette Of Saint Agata

Pasta With Sardines

Pasta Alla Norma

Cassatelle

Etna Fire “Fuoco dell’Etna”

Fish Specialties

Avola Almonds

Pachino Tomatoes

Nero D’avola Wine

Honey From Sortino

Lemon

Novella Potatoes

Red Orange

Hyblaean Oil

Piacentino From Enna

Wide Fava Bean From Leonforte

Cotognata

Peach From Leonforte

Dop Prickly Pear From San Cono

THE AEOLIAN CAPER –

Hanging Tomatoes “A Pennula”

Malvasia

Goat Cheese

Aeolian Desserts