Gastronomy in Campofranco

As in other places in Sicily, daily dishes which are part of Campofranco cuisine are pasta with a condiment of salted ricotta;lasagne with aubergines in sauce made with fresh tomatoes, also with a condiment of salted ricotta; balls of egg and bread aromatised with mint; baked aggrassato lamb and braised stigliole .
But the true specialities are 'mbriulate and cotacalle .
'Mbriulata is a sort of puff pastry filled with pork mince, frittuli(these are decisive for the taste, and are obtained from pork fat malted on a fire), little pieces of primosale goat's cheese,little onions with pepper and salt .It is usually eaten in winter.
The same goes for cotacalle,little round loaves with a condiment of oil,salt,pepper and cheese and linked to the feast of the Immaculate Conception (8th December).
On the night between 7th and 8th December young bakers go round the streets singing the traditional song "Accattativi li cotaccalli,calli calli" (Buy cotacalle ,cooked and hot).
At Christmas the main gastronomic speciality is virciddrati, biscuits made of puff pastry filled with dried figs, orange peel , candied mandarin oranges and cinnamon.
A traditional dish for St.Lucy's Day is cuccia, with a condiment of sugar and honey .
In winter people also eat sfinci and Carnival chiacchiere, fritters with a condiment of icing sugar or honey ,and panuzzi for St.Josep's Day.
Then there is marzipan fruit and sugar "dolls" for the Day of the Dead.
For the double feast of San Calogero (11th Janary and the last Sunday in July) there is the festival of bread dolls,loaves in big shapes,to be eaten hot with oil,pepper and fresh cheese.