Sicily

Ragù di salsiccia is an Italian tomato-based sauce. The primary ingredients are tomato purée or chopped tomato and sausage, and additional ingredients can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt, and pepper. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked under low heat for several hours.

Ragusano is an Italian cow's-milk cheese produced in the provinces of Ragusa and Syracuse. It is a firm pasta filata cheese made with whole milk from cows of the Modicana breed, raised exclusively on fresh grass or hay in the provinces of Ragusa and Syracuse. The cheese was awarded Italian denominazione di origine controllata (DOC) protection in 1955 and EU protected designation of origin (PDO) status in 1995.

Cured pork sausage made into four variations: Cularino, Sottocularino, Sacco and Fellata, from Sant’Angelo di Brolo, Messina, Sicily, Italy

Sea salt from Trapani, Sicily, Italy

Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs . It is common in Sicily and Calabria as an accompaniment to seafoods or meats, especially swordfish. Salmoriglio shares the same etymology as Spanish salmorejo (from Latin salimuria meaning "brine"). However, they are two entirely different dishes, salmoriglio being a sauce or condiment based on lemon, herbs and oil, whereas salmorejo is a Spanish soup consisting of tomatoes and bread.

Orange sauce, made with orange juice, orange zest, wine, oil, serve with steak, duck, pork, pasta

Scaccia , scacciata or schiacciata is a Sicilian stuffed flatbread. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. Scacciata derives from the Sicilian word meaning to drive away, equivalent to the Italian word schiacciata, meaning 'to crush' or 'to flatten'. Scaccia can be found in Ragusa and Siracusa, as well as some Sicilian American communities (namely Middletown, Connecticut). Scaccia appeared at the end of the seventeenth century and was a staple of peasant tables. In Sicily, the recipe was handed down and expanded according to the culinary voices of the time. In the rural tables of the Kingdom of Sicily and then Kingdom of the Two Sicilies, this simple recipe was developed based on bread, vegetables and meat, often utilizing the leftovers of a hearty dinner or a recurring lunch. Oltremodo appeared on Sicilian tables at the beginning of the 18th century with the recipe based on vegetables and potatoes. It achieved its success when Moncada himself, prince of Paternò, in 1763, wanted it on his table during the Christmas celebrations. Since then, tradition has placed it as a Christmas favorite with a recipe handed down for generations. To date, the scaccia has a wide diffusion in the Sicilian territory and a significant artisanal marketing.

Candied orange peels, may also be covered with chocolate (Scorzette d’arancia candite con cioccolato)

Extra virgin olive oil produced in Sicily, Italy

The stigghiola , also known as stigghiuola, is a Sicilian food typical of the streets of the city of Palermo. It consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill. The dish is generally prepared and sold as a street food. In Ragusa, the dish is baked in a casserole and is known as turciniuna. It is listed as a prodotto agroalimentare tradizionale (PAT) by the Ministry of Agricultural, Food and Forestry Policies.

Table grapes (Vitis vinifera L.) grown in Agrigento and Caltanissetta, Sicily, Italy

Table grapes (Vitis vinifera L.) grown in Catania and Ragusa, Sicily, Italy

Extra virgin olive oil made from Biancolilla, Nocellara del Belice and Cerasuola olives grown in Palermo and Agrigento, Sicily, Italy

Extra virgin olive oil made from Minuta, Ogliarola Messinese, Santagatese, Mandanici, Nocellara Messinese, Ottobratica, Brandofino and Verdello olives grown in Messina, Sicily, Italy

Extra virgin olive oil made from Nocellara del Belice, Giarraffa, Ogliarola Messinese, Cerasuola, Buscionetto, Santagatese and Biancolilla olives grown in Trapani, Sicily, Italy

Extra virgin olive oil made from Cerasuola and Nocellara del Belice olives grown in Trapani, Sicily, Italy

Stringy cheese made from raw whole sheep's milk from Valle del Belìce sheep, from Sicily, Italy

Mussel soup