Spaghetti ai ricci in sea-urchin sauce, swordfish carpaccio on a seafront terrace, veg-spiked arancini and primeval offal at a market: whatever the time, place or occasion, Sicily cooks up traditional dishes and street snacks bursting with seasonal flavor and top-quality island produce.
Fish and shellfish abound in this sun-spun kitchen. Over the centuries successive waves of invaders, poverty and deprivation have spiced things up with foreign flavors and smart tricks. And in the face of a changing climate, innovative Sicilian farmers and winemakers experiment with new ways to grow old crops – and find new crops to replace old crops.
