In the island's culinary tradition, the combination of fish and vegetables is never lacking, as the stuffed squid or squid with potatoes remains consolidated in home kitchens.

Pasta with grouper or redfish sauce or sea urchin pulp is always a must, as is chickpea soup with cuttlefish. In general, fine fish, with crustaceans and molluscs, is never lacking. Pezzogna all'acqua pazza, for example, conquers for its goodness. Equally tasty are the anchovies gilded and fried or marinated in citrus fruits, the squid stewed or stuffed with raisins and pine nuts.