The simplicity and the tradition, marked by ancient country habits and to marinate, characterizes the kitchen of Portopalo of Capo Passero. The vegetables (among which the pomodorino ciliegino) and the fresh fish, is used for the preparation of typical dishes, among which:

- Ravioli of ricotta
- Cavatieddi (pasta of small cut of particular form, seasoned with juice of pig)
- Pasta al njuro di siccia (Pasta to the black of cuttlefishes)
- Conigghjiu alla stimpirata (Rabbit in damp)
- Agghiotta di purpu o di pescispada (Kind of base soup of Polyp or Pescespada)
- 'Mpanata di tunnu (kind of pizza bread stuffed with tuna)
- pipi arrustuti (roasted peppers and seasoned with oil, sauce and garlic)

Gustosa è anche la panoramica riguardante gelateria e pasticceria:

- dolci di ricotta (sweets of ricotta)
- i mustazzola (kind of sweet full biscottati of jam of fig trees)
- frutta martorana (fruit martorana)
- il biancomangiare alla mandorla (with almond)
- gelati al cedro, pistacchio, torrone (cedar icecreams, pistachi icecreams, nougat icecreams)
- granite al limone, mandorla, gelso, mandarino, gelsomino

Tastes and aromas of the country are enriched then by the local, simple and strong red wine at the same time, and from the muscat liquoroso, countersigned by its delicacy and by its perfume.