May 9


A brief history of Sicilian food

By Rick

May 9, 2013

Lately it seems that I’ve occasionally wandered away from the original theme of this blog.  My intention was (is) to provide useful information for both expats and visitors in Rome to help make their stay as easy and stress-free as possible.

But alas, Italy and all its temptations can distract you, hence the proliferation of food and travel posts lately.  Then again, the presence of great cuisine and the proximity to other charming destinations are among many reasons that lead people to choose Rome over other wonderful European cities.

I’m getting back on track.  Last week I posted another one of my insightful articles about the subtleties of teaching English in Italy.  For next week, I’m composing a very comprehensive article on buying property in Italy.  Believe it or not, it will contain a great deal of practical facts for those considering this incredible mistake adventure.  Don’t miss it!

The History of Sicilian Food

However for now, my thoughts are still wandering and they’re heading south once again.  Yes, it’s Sicily, and this time it’s all about the food!  Here’s a brief excerpt:

Ask any Italian and they’ll tell you that the best food in Italy comes from their own hometown—or more specifically, from their own mother’s kitchen.  Fair enough.  But if you surveyed the entire country and asked the honest question, “which region outside of your own has the best cuisine?” then Sicily is most everyone’s answer.  And for good reason.  Over the centuries, Sicilian food has adopted the best culinary traditions from every other culture that invaded its shores and conquered its people.  Then once the occupiers left or were driven out, the food stayed behind. 

To read the rest of the article, follow this link: Sicily: The Original “Melting Pot”

 Sicilian Food Porn

sicilian breakfast
Granita e Brioche
history of sicilian food
Non e’ un cannolo…e’ un sogno!
food in Sicily
Grilled intestines…yum!
Sicilian seafood market
No shortage of fresh seafood!
vedure fresche
Always lots of fresh vegetables

Once again, thanks to everyone for reading my blog…and a special thanks to all of you who have taken the time to leave a comment, “like” my Facebook page, or “re-tweet me” on Twitter.  Your support is very much appreciated.  Grazie ancora!

And if you want to try the best Sicilian food in Rome, check  out this place:

Capricci Siciliani Via di Panico, 83. +39 06 4543 3823 ‎ ·

Capricci Siciliani is a Roman outpost of a well-known restaurant in Messina, Sicily.  They perform miracles with seafood ingredients—the “braciole di pesce spada” (swordfish rolls) are particularly magnificent.  They also have an impressive list of Sicilian wines to accompany your meal.  It’s not a cheap place, but within the norm for the center of Rome.

*They didn’t pay me to endorse them, but I was promised an extra cannolo at my next visit.

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About the author

Living in the Caput Mundi and trying to decipher Italian culture for the English speaking world.

  • Siciliainbocca is not bad either, and my friend from Palermo told me that it was pretty close to the real thing! Great post and liked the pictures (no on the intestines, though haha)

    • I passed on the intestines, too. Also, the spleen sandwich at San Francesco. I really wanted to, but I just couldn’t pull the trigger.

  • Auguri, Rick!

    Makes me miss Sicily just to read your post. This restaurant is so close to one of my favorites I can’t believe I’ve missed it! I loved “polpette di pesce” in Sicilia so much I learned how to make them.

    • Wow, you learned how to make them! Complementi! Are those the ones made from the little “neonati” (newborn) fish all rolled up into a ball and fried? I’ve never tried them, but my mother-in-law loves them.

      • I made the ones with sardines, actually “Polpetti di sarde in sugo” with raisins, pine nuts and mint. Fabulous! But not good for leftovers, and those little sardines were “terribile” to clean!

        • Sounds great! But yes, probably not as good leftover. In general, I ‘ve encountered a “resistance” to the idea of leftovers. My wife usually cooks exactly enough for one meal at a time and we rarely have extra–and if we do, I’m encouraged to eat it then and there…mangia, mangia!

  • For those who care to know, Sicilian food also links to the topic of good luck: I’ve heard that Rick went to “Capricci Siciliani” on a first date and engagement date… I can’t reveal my source, but I bet you can make a wild guess.

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