Mediterranean Island

Sicily

Sicilian pasta is layered and theatrical: Norma, con le sarde, alla Trapanese, timballi, raisins and pine nuts, fried eggplant, and salty cheese.

Capital: Palermo 2 recipes Island crossroads, citrus, eggplant, sardines, almonds, capers.

Pasta identity

Greek, Arab, Norman, Spanish, Jewish, and local traditions all left marks on Sicilian food.

Sweet-sour contrasts, nuts, dried fruit, seafood, and eggplant make the pasta table feel Mediterranean rather than purely Italian mainland.

Catania, Palermo, Trapani, and inland towns each tell a different pasta story.

Cook Sicily

Catania's pasta with fried eggplant, tomato, basil, and ricotta salata.

Bucatini with sardines, wild fennel, raisins, pine nuts, saffron, anchovy, and breadcrumbs.