Rabbit with Tomato Sauce ( Coniglio con Salsa di Pomodori – Conighiu a Ragu’ ) The white and tender meat of the rabbit combines well with tomato sauce, and it is a very well accepted… Rabbit with Tomato Sauce

Braised Rabbit with Olives, Capers, Vinaigrette Sauce ( Conigli Brasati con Capperi ed Olive all’Aceto – Conighiu Stimpiratu a Siracusana ) Wild and domestic rabbits are abundant in the province of Syracuse and they are… Rabbit Stimpiratu

Stuffed Eye Round – Abbuttunatu (Girello Ripieno – Lucertu Abbuttunatu ) The eye of the round is a boneless cut of meat that looks like tenderloin and although it is tastier, it is rather tough… Stuffed Eye Round Abbuttunatu

Eye Round Braised in Wine ( Girello Stracotto alla Palermitana – Lucertu Aggrassatu ) In Palermo, our butcher (il carnezziere) was Mr.Giarrusso, owner of “The Giarrusso Meat Market”. In my hometown, the loyalty to the… Eye Round in Wine Aggrassatu

Liver in Sweet & Sour Sauce ( Fegato all’Agrodolce – Ficatu ca’ Acitu ) I loved this dish and my mother made it for me very often. The liver is high in cholesterol but by… Liver Sweet & Sour Sauce

Braised Pork with Lemon ( Maiale Brasato – Rassu Mauru ) The delicious and much celebrated dish particularly popular in Palermo, called Farsumagru, which literally means false (deceptive) lean (as meager, poor), is in fact to… Braised Pork with Lemon

Rolled Pig Skins in Tomato Sauce ( Cotenne con il Sugo – Cutichi – Pittinicchia cu Sucu ) Rolled pork skin is a tasty piatto unico, one course meal, usually prepared on Sundays. The cotenne are stuffed with… Pig Skins in Tomato Sauce