This is the quintessential Sicilian soul food for the summer. Long Sicilian squach or cucuzza, simply boiled along with its tender leaves or tinnirumi and serve with garlic, sea salt and the superb olive oil from the area. This dish is supposed to be fresco, cool, meaning that it good for te body as opposed to caldo or hot such as eggplant and most fried foods. However because fried tastes better than boiled and because eggplants in Sicily rule the summer who cars. You eat the hot and then calm your body with the cold. You must live to eat; there's no other way.

 The simplicity of this ubiquitous dish is legendary. Boiled long Sicilian squash with a hint of garlic, local sea salt and naturally local olive oil. 

     This is the famous cucuzza e patate ghiotta that is very popular in Sicily for summertime lunch. The cucuzza is the long squash also known as snake squash that combined with potatoes in a light tomato sauce is called a ghiotta or a stew. The taste is wonderful, and it's reputed to be very healthy.