It is a protagonist of both Ustica’s cuisine and the island’s natural heritage. In fact, without the latter type of prominence, the former would not develop. It is a particular type of very small shrimp. It is fished at a depth of forty meters and is found in the so-called “Shrimp Cave.” The parapandolo lives in the cave in very large quantities. It is immediately recognizable as it has a pale red color, with lines on its body and intensely red antennae. It is small and can be eaten in various ways: raw, cooked, with or without its shell.

All the processing is done by hand, with precise timings. Ustica lentils are sown between December and January. After fifteen days, the plant growth process begins. Until March, the soil is worked so that weeds are removed with a series of hoeings. In March, flowering occurs. From this moment until May, the soil will not be touched again, as it will be the thresher’s job as summer approaches.

It is a typical dessert of Ustica’s food and wine tradition. Usticese cassatedde, different from those produced in Castellammare, are a dessert prepared for Christmas. They resemble Lipari’s cuddureddi, which are elaborately made pastries with an almond filling, or are similar to the classic buccellati. Usticese cassatedde consist of a dough made with lard, flour, and sugar. These ingredients are kneaded with water flavored with tangerine peels. Once assembled, they are filled. There are two types of filling: one with almonds, candied pumpkin, cinnamon, and citrus peels; another with raisins and chocolate.

It’s a very thin dough base, topped with a sauce that’s left to rest. This sauce is the product’s true peculiarity. The process for preparing it is as follows: sauté garlic in boiling oil and add a generous amount of anchovies. You need to be liberal with the anchovies as they are what will give the sauce a particularly flavorful taste. After the anchovies have dissolved, add the tomato passata and a lot of oregano with it. As is commonly known, salt and sugar should be added to the passata. The sauce should be cooked and significantly reduced.

It’s 4.50 km long and can be explored on foot or by mountain bike. As you travel along this path, you can experience the island’s natural heritage up close. It also serves as a way to understand the island’s internal morphology.

This village was once considered a popular area where all fishing families lived. Today, things have changed a bit: the area remains popular, so the most indigent families reside there.