Marineo typical gastronomic products, are based on an important and very well known quality tradition. 
Olive culture is a very important source of richness for the village. A huge quantity of pure olive oil is produced, with different kinds of olive trees: “biancolilla”, “aneba”, “ Nocellara of Belice Valley” and “giarraffa”.
Olive culture is a very important source of richness for Marineo.
Breeding is practised with traditional methods and it is based on ovine and caprine (mainly Comisina kind) animals. Even bovine are bred, for their milk and their meat, mainly the kinds from Modica and Cinisi. Animals graze on the hills and on the mountains of this area. They give very good meat, you can buy in the local butchers’ shops. Their milk is the base for very good kinds of cheese, such as “pecorino” (sheep milk cheese), “caciocavallo” and “ricotta”. This last one is mainly used by pastry-cooks to make traditional sweets: “cannoli”, “bocconcini” and “cassate”. Even swine are bred, and butchers use their meat to make pork sausages and other specialities.
In Marineo, bread is still made with the traditional methods.
In Marineo, bread is still made with a traditional method: blending strong wheat flour with natural leavens and cooking all inside ovens stoked with woods.