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Table 1 Explanations of the Sicilian vernacular culinary terms used in Additional file 1

From: Wild food plants of popular use in Sicily

Alivi acciurate: Black olives cooked on the oven with salt and seasoned with Rosmarinus officinalis.

Alivi cunsate: Green olives seasoned with pounded garlic, salt, oil, celery, carrots and oregano.

Babaluceddi: Little white snails, boiled in water and seasoned whit typical sauces made whit parsley, tomatoes, garlic, pepper, salt and olive oil

Cotognata: Typical sweets for the winter made with fruits of Cynodon oblonga cooked with sugar, rind of ripe lemon, cinnamon, passed through the sieve and then dried in moulds for sweets.

Cous cous: Typical dish of the traditional cuisine of Trapani Province prepared with drench of wheat mixed (n'cucciata) with oil and salt in a soup tureen called "mafaradda" and then cooked with stem in a typical earthenware called "kuskusiera" with laurel leaves, onions and seasoned with a "pesto" of almonds, parsley, oil and a fish soups, meat soup or vegetables soup.

Cubaida o quadrelli: Pastry of almonds, hazelnuts and pistachios, coated with burnt sugar.

Cuccia: Typical dish eaten in every part of Sicily during the festivity in homage of Saint Lucy (13 December) It is prepared cooking wheat, chick-peas, orange's rinds and 8 broad beans whit the stem. After a night this soup can be seasoned with ricotta and sugar or with cooked and sugared must of grapefruit.

Cuddiruni: It is a typical kind of pizza of the province of Messina made with wheat flour, water, salt, oil yeast and filled with boiled leaves of Beta vulgaris, potatoes, and onions

Focacce: Leavened bread seasoned with vegetables, spices, oil and salt.

Frittata o frocia: Omelette with cheese and browned vegetables.

Frutta di Marturana: Almond paste mixed with sugar, water and 3 drops for kg of essential oil of clove, shaped and painted with vegetal dyes to represent different types of Sicilian fruits, it is traditionally eaten during the festivity of All Saints (1 November).

Maccu ri favi e finocchiu: Soup made with broad beans, onion, tomatoes, chilly, boiled leaves of Foeniculum vulgare subsp. vulgare seasoned with oil and eaten with toasted bread.

Mostarda di ficurinia: Typical pastries prepared with juice of Opuntia ficus indica boiled and mixed with drench of wheat, almonds, hazelnuts, cinnamon and sugar.

Mostarda di vinu cottu: Cooked wine boiled with wheat flour and sugar.

Mustazzoli di vinu cottu: Typical pastries prepared with flour, sugar, cooked must, and aniseeds.

Nieputiddata: Typical dish of the Eolian Islands prepared by mixing the plant with garlic and cooking it with oil, tomatoes, adding eggs, some other vegetables and stale bread.

Paparotta: Soup made with Borago officinalis leaves and semolina and seasoned with salt and olive oil.

Pizichintì: Mostarda di ficurinia cut in very small pieces dusted with sugar.

Purpette cu sucu: Meat balls seasoned with Leontodon tuberosus, fried in bowling olive oil and seasoned with tomato sauce.

Purpette di finucchieddru cu sucu: Boiled leaves of Foeniculum vulgare subsp. vulgare well minced, and mixed with eggs, cheese, pine-seeds and raisin and shaped as vegetable rissoles then fried in bowling olive oil and seasoned with tomato sauce.

Rianata: Typical pizza eaten in Trapani seasoned with oil, tomatos, con olio, salt, anchovies, pecorino cheese and origanum.

Salmoriglio: Typical seasoning for meat, fish and vegetables prepared with oil, olio, origanum, laurel leaves, pepper and parsley.

Stemperata: Typical dish prepared with capers, olives, garlic, oil, broccoli, chilli peppers, carrots and celery.

Sucu cu a mazzaredda: Sauce for pasta prepared with leaves of Rapistrum rugosum, tomato sauces, garlic, olive oil and pecorino cheese.

Sucu cu a sarvia sarvaggia: Sauce for pasta prepared browning the leaves of Phlomis fruticosa in bacon fat, butter or olive oil.

Sucu cu l'agghia a la trapanisa: Sauce for pasta prepared with oil, garlic, almonds, tomatoes, parsley, basil and pecorino cheese.

Sucu da pasta cu li sardi: Sauce for pasta prepared with boiled leaves and seeds of Foeniculum vulgare browned in olive oil, onion saffron, sardines, raisin, pine-seeds.

Sucu da pasta cu lu tonnu: Sauce for pasta prepared with onion, garlic, black and green olives, oil, tomatoes, capers and tuna fish.

Sucu di sparaci di scupazzu impurrazzati: A traditional dish of Palermo, prepared by wrapping the "sparaci" in the "purrazzu" leaves (Asphodelus microcarpus) and by cooking them in tomato sauce.

Sucu pa pasta cu li ficurinnia: Sauce for pasta prepared with olive oil, garlic and pulp of the fruits of Opuntia ficus indica without seeds.

Tagliatelle verdi: Hand made pasta prepared whit wheat flour water, eggs and leaves of different vegetables.

Vinu cottu: Dense liquid obtained cooking must of grapefruits and sugar for at least 1 hour.

Viscotta ri ficu, buccellati: Pastry cookies filling of figs jam, cinnamon, almonds and comfits.

Vucciddrati: Leavened bread seasoned with oil, salt, rosemary and cooked in oven during the festivity of Saint Joseph (9th March).