Sicily has some really wonderful food to offer. In fact, many of the ingredients that we consider quintessentially "Italian" are Sicilian in origin, probably because of the heavy immigration of Sicilians to the US. Capers, olives, robust olive oils, dried oregano, sun dried tomatoes, cherry tomatoes, amazing produce and more can all be found on this island.
And seeing that it is an island, you're also in for some fabulously fresh seafood. At a small restaurant Sarah and I found Trattoria dal Maestro del Brodo near the seafood market in Palermo, we found some of this seafood. To start, common in Sicilian restaurants, there is a buffet overflowing with different preparations of seafoods, fish, grilled vegetables, fritters, olives, etc...
After, I had linguine with clams, mussels and shrimp. You've all had a version of this dish before - but this was the way it was meant to be made: al dente pasta, flavorful, lemony sauce, fresh seafood, prepared simply. It was delicious.
Other highlights included these panelle, a chickpea fritter you find all over the island, eaten with bread for the classic "pane e panelle."
Another wonderful seafood dish was couscous (an influence from the south of this island, ie. Africa) with assorted seafood in a rich tomato broth. Yum!
Another classic is Pasta alla Norma, with tomato sauce, eggplant and ricotta salata.
Finally, who can leave the home of the cannoli without trying one. These were rich, creamy and delicious!
