Sicilian cuisine reflects the influences of the long line of conquerors who have left their mark on the island from ancient through to modern times.
Its geographic position and climate have fostered a unique blend of influences and ingredients, both local and imported, with a variety of Mediterranean and Arab flavours.
Seafood and pasta dishes feature prominently, with Sicilians favouring pasta over rice and enjoying an abundance of the fruits of the ocean.
In Palermo, pasta is often served con le sarde (with sardines) and just enough cooking water for it to remain gridda (wriggly).
Another typically Sicilian dish is caponata, made with chopped eggplant and other vegetables such as tomatoes, olives and onions, cooked individually in olive oil and then combined.
The medieval Arab invaders are credited with the introduction to Sicilians of the art of making sweets such as cannole, the tubular pastry filled with ricotta, cream and fruit, which featured on our menu this week.
Deep Fried Fava Beans
Sicilian Olives
Stuffed Artichokes
Arancini of Pea & Mozzarella
Polpetti
[Matching Wine: Cos Pithos ‘08]
Primi
Spaghetti con le Sarde
[Matching Wine: Fazio Nero D’Avola ‘07]
Secondo
Chargrilled Tuna w/ Caponata
Citrus Fennel & Olive
[Matching Wine: Cos Cerasuolo ‘07]
Dolci
Cannoli w/ Ricotta Orange & Marsala
Watermelon
[Matching Wine: Passito Pantelleria ‘07]
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