In Ustica there is not only fertile land and many typical products, but also, thanks to the Ustica Island Protected Marine Area, a sea full of fish; to enrich the tables of the islanders and restaurants there is swordfish to eat in many specialties, the excellent albacore tuna in oil, lots of roasted rock fish, baked or in mixed soups, and then the parapandolo: local red shrimp very small, whose shell is also eaten, so thin as to be imperceptible to the palate, it can be eaten naked and raw, marinated, on bruschetta with lemon peel and bottarga, with spaghetti or in a nice mixed frying. Many vegetables from the garden cooked according to ancient recipes, or first courses based on fish and shellfish, but also various soups and traditional Sicilian appetizers and side dishes such as caponata, peperonata and eggplant rolls. Finally, the traditional Usticesi desserts, the Giggi (a sort of pignoccata made with fried dough and cooked wine), the Cassatelle (shortcrust pastry mixed with lard and stuffed with raisins, figs, citrus peel, dried fruit, chocolate), the Donis (fried donuts and sugar) the Sfince, fried balls with sugar and cinnamon, and finally the Nataline with lentils.