GASTRONOMIC SPECIALITIES
	Tumma: cheese made from curded cow's milk. Pesto pantesco: "pesto" sauce made from basil, garlic, peppers and tomato. Ravioli amari: ravioli of ricotta cheese and mint. Wild rabbit. Stuffed courgettes and aubergines. Unccoked ham. Couscous: of fish and of vegetables. Uva Zibibbo. Capers. Mustazzoli. Pasticciotti. Sweet Ravioli. Baci: very good typical sweets and desserts, especially if accompanied with a good "passito". Wines: best of all is the thick Tanit "passito" wine and the Solimano, sparkling wine D.O.C., but not any less appreciated are the red wines of Scauri or the dry white wines produced by the vineyards of the island. Fish: eel, sea urchin, lobster, oyster, skate.