One of my favorite food countries is Italy, with my favorite regions in the south -- Puglia, Calabria. Most recently, I went to Sicily. It's one of the most beautiful places I've ever seen. The weather is wonderful with snow-capped mountains and warm weather in the small villages in the valleys.
And the food is just as amazing as the countryside. You can stop at any little town between Puglia and Catania and get a great meal. There are vineyards and olive trees growing everywhere you go. One of the coolest things about it was that it is one of the most regionally loyal places I've ever been. You didn't see French bistros or fast food on every corner. The only restaurant I saw that wasn't Southern Italian was a Tunisian place that celebrated the food on the other side of the Mediterranean.
As for the food of Sicily, everything you have heard is true. All the food is local, served seasonally, and prepared simply. Every meal started with antipasti, followed by a small dish of pasta and finished with seafood, like head-on shrimp, branzini, or excellent octopus tossed in flour and sautéed in extra-virgin olive oil.
While I can't teach you to re-create the meals I ate in Sicily, I can recommend that you think about cooking like the Sicilians if you don't already. Here in America, you have access to whatever food you want, whenever you want it. Go for exactly the opposite and focus on the foods that are seasonal in your region. In many parts of the country, including New York, where I live, excellent root vegetables and citrus fruits are now available. Make these the stars of your next meal, with a beautiful root vegetable gratin or puree and a simple fresh orange or grapefruit for dessert.
And the food is just as amazing as the countryside. You can stop at any little town between Puglia and Catania and get a great meal. There are vineyards and olive trees growing everywhere you go. One of the coolest things about it was that it is one of the most regionally loyal places I've ever been. You didn't see French bistros or fast food on every corner. The only restaurant I saw that wasn't Southern Italian was a Tunisian place that celebrated the food on the other side of the Mediterranean.
As for the food of Sicily, everything you have heard is true. All the food is local, served seasonally, and prepared simply. Every meal started with antipasti, followed by a small dish of pasta and finished with seafood, like head-on shrimp, branzini, or excellent octopus tossed in flour and sautéed in extra-virgin olive oil.
While I can't teach you to re-create the meals I ate in Sicily, I can recommend that you think about cooking like the Sicilians if you don't already. Here in America, you have access to whatever food you want, whenever you want it. Go for exactly the opposite and focus on the foods that are seasonal in your region. In many parts of the country, including New York, where I live, excellent root vegetables and citrus fruits are now available. Make these the stars of your next meal, with a beautiful root vegetable gratin or puree and a simple fresh orange or grapefruit for dessert.
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