That's Italy!
a cura di
SICILIAN TRADITION
Sicily has an ancient gastronomic tradition, using genuine products for both simple and sophisticated dishes, some of which are local to particular cantons of the island. As in the rest of the region, citrus fruits, olive oil, the strong wine, desserts based on almonds, pistachios and filberts, seasonal vegetables of season and tasty cheeses all make an appearance at the table. But it is above all the fish that identifies the gastonomy of the cities of sea. Palermo lives in the memory of lovers of sardines, for its pasta with sardines and wild fennel, and for sardines a beccafico, with anchovies and the sweet taste of raisins.
