A fish soup called dziminu , like bouillabaise but much hotter, is made with peppers and pimentos. Inland freshwater fish is usually grilled and the local eels, called capone , are cut up and grilled on a spit over a charcoal fire. A peppered and smoked ham, called prizzutu , resembles the Italian prosciutto , but with chestnut flavour added. A favourite between-meal snack is figatelli , a sausage made of dried and spiced pork with liver. Placed between slices of a special bread, these are grilled over a wood fire.
Red wine is available in abundance, but white and ros are also produced on the island.