The cuisine of the region bears the influence of its invaders, with the Greeks and Romans bringing olives, grapes, and chickpeas; the Arabs, spices such as saffron and cinnamon as well as apricots, almonds and melons.
Tonno (tuna) is the fish of the region, and is prepared in a variety of ways including the air-dried musciama. The fish is seasoned with salt and fennel seeds and preserved for thirty days before being served in thin, translucent slices drenched with olive oil.
The traditional method of tuna fishing is the ritual slaughter known as the Mattanza, a bloody affair which serves as the occasion for a major event on the folklore calendar of the region.
The corralling and harpooning of the fish is carried out under the direction of the head fisherman, known as the rais, to the tune of ancient folk songs.
Another important Sicilian product is Marsala wine, which was discovered in the town of the same name in the late 18th century by an Englishman called John Woodhouse.
The fortified dessert wine took the world by storm, giving Spanish sherry a run for its money. Marsala varieties range from the lighter Oro and Rubino to the more indulgent, 18 per cent proof Vergine Stravecchio.
Marsala has been used to season the thinly sliced veal in the scaloppine dish in this week’ssecondo. Sautéed and served in a veal jus, it is accompanied by that other typically Sicilian dish, eggplant caponata.
The Menu
Antipasti
Olives
Fava beans
Arancini
Sardines
Musciama
Zucchini flower salad
Primi
Fellini w/ braised eggplant & ricotta
Tomato & Basil Salata
Secondo
Veal Marsala
Caponata
Dolci
Cassata
Watermelon Granita
