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Reply to "Italy's 20 regions, dish by delicious dish"

15. Sicily

Pasta with sardines
Pretty much every Mediterranean country that ever had a navy has invaded Sicily at some point in the past 3,000 years. Ancient Greeks and Romans left ruins across the island. Norman-French, Arabs, Spanish and others shaped the architecture of its capital, Palermo.
"With its contrast between sweet and salty, pasta con le sarde recalls the Arab influence, which has strongly influenced Sicilian cuisine," explains Burdese.
The dish is usually made with bucatini (hollow pasta tubes) served al dente with fresh sardines, raisins, pine nuts and, most importantly, wild fennel and saffron.
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