On the island of Favignana there are ten specialties which cannot be missed:

tuna meatballs, couscous and frascatole (a dish that comes from the unsuccessful processing of couscous and the semolina is seasoned  with lobster sauce, vegetables or fish broth).

Then there are the fish fritters, the busiate, the sarde alla beccafico, the pane cunzato, the cassatelle and finally the DolceAmaro, a liqueur that is obtained from the blend of 12 different varieties of native herbs including thyme, mint, rosemary, capers, calamint and savory.