Local Gastronomy
Sii cilia nil if food di si ac leverlmixi off simplicity, decadence and invention. As a general rule, it tends to be hotter, sweeter and spicier than elsewhere in Italy, with the focus on seafood in general and swordfish in particular. Pasta with sardines, fennel, peppers, capers and pine nuts turns up on most menus, while pudding fans will want to dive into the deep-fried sweet pastries stuffed with ricotta and rolled in bitter chocolate.
Local teardrop shaped cheese, caciocavallo, one of the world’s oldest known cheeses, often comes accompanied by quince preserves or fig sauce. Pasta alla Norma is a great representation of Sicilian cuisine – macaroni, tomatoes, basil, aubergines and garlic with a sprinkling of salted ricotta – called Norma in recognition of Vincenzo Bellini’s 19th century opera.
From personal experience, I can say the dish is indeed a symphony for the taste buds!