Sicily's milk-producing livestock production consists of sheep, goats and cows, in that order. In practice, more Sicilian cheese is produced from cow's milk than from goat's milk, but there are more goats than cows in Sicily. Virgil and other classical writers mention the flourishing export market for Sicilian cheeses in Greece. Certain Sicilian cheeses made in ancient times are still made today, though others were introduced by the Arabs, Normans and Longobards during the Middle Ages. It is true that many traditional Sicilian cheeses are made from sheep's milk, but some of the better-known ones are made from cow's milk. Here are some of the better known Sicilian cheeses: pecorino, ragusano, maiorchino, piacentino, provola, ricotta.....

But for dedicated pork lovers the Nebrodi mountains hold a trump card: they are home to an indigenous black-skinned pig called the suino nero. Once spurned by butchers because of its small size and thick coating of fat, this free-roaming pig is now enjoying a comeback. The Black pig of Nebrodi is a precious patrimony for its high quality meat both for local economy and for gastronomic pleasure. The meat is consumed fresh or transformed into salami, ham and bacon.