Hello!

You all seem to enjoy Italian cuisine, so here is some information about the island Sicily.

Sicily is an island of beautiful beaches, mountains and enticing cuisine. The largest Mediterranean island, it is separated from mainland Italy by the Straits of Messina. This position has led to a number of peoples invading the island over the centuries, resulting in a blend of cultures. The Sicilian cuisine therefore combines traces of the Greek and Spanish and other invador´s cuisines. The
Sicilian cuisine includes large quantities of seafood in the coastal areas. The fruit and vegetables are of superb quality and those with a sweet tooth are in for a treat with the cakes and pastries.

Sicily consists of three culinary regions:
1) Val di Mazara (including Mazara, Palermo, Trapani, Agrigento) - west of Palermo and Agrigento, where since Cartago
had the power - you will find African and Arab influnces (that´s why you find cuscus here).
2) Val di Noto (Siracusa, Ragusa part of Caltanissetta), the Southern part; here you will detect the influence of the Spanish
3) Catania´s Val Demone (Messina, Catania, Enna): in the East you will realize the Byzantine influence.
In all three regions you have to understand that there is a difference between
the "cuisine - imperial way", the "cuisine of the noble society" of the landowners
and the "homecook way of cooking" of the fishermen and farmers. Here are my recommendations of restaurants:

ad 1) Palermo "Cucina Populare":
In Palermo, the capital of the island, you should visit the famous Vucciria market (in the historical center of the town), where you
will find "lumache del Festino di Santa Rosalia" also called "babbaluce", which are served in a terracotta basket with
garlic, oil and salt. You will also find people selling "stigghiole" at the piazza out in the open (roasted on antique stoves).

At the restaurant Gourmand´s, viale della Libertà 37/E (tel 091/32.34.31, closed on Sundays), I suggest you
try the "pesce spada", then a pasta "fettucine alla Nelson", then you might like tuna fish "margherite alla bottarga di tonno"
and also the wonderful entrecôte "Conca d´Oro". Ask the owner Rosario Guddo for recommendations that meet your taste.

Try out the "Cuicina della Belle èpoque palermitano" at the restaurant Scuderia, viale del Fante 9
tel 091/52 03 23 (closed on Sundays). I also recommend you to go to the well-known restaurant Charleston
(tel.: 091/321366), where you will be served by one of the best maître of Italy: Carletto Hassan. The restaurant is closed on Sundays
and from June to September, because in summer you will find the Chef cooking at the seaside of Mondello, at the
Charleston le Terrazze (tel.: 091/450171). Here you will find a combination of the homecook cuisine and the meals that
the baroque nobles, the Monzù prefered. Try the seafood antipasti, and then the classic "barchetta di malanzana con anelletti palermitani" alla Norma catanese
(one of the few meals that are common in the occidental Sicilian cuisine and the oriental Sicilian cuisine). If it is on the menue
I strongly recommend to order also the delicious "pasta con le sarde allo zafferano" (pasta with fish and saffron).
At the end of your meal you might like to order a cassata. (The cassata has celebrated the first Millenium since its invention at Palermo).
You could also visit Porticello (Santa Flavia) another place at the seaside. There you could dine at the
restaurant Muciara-Nello el Greco, via Roma 105 (tel.: 091/95.78.68). It´s closed on Mondays. Ask the Chef, Fabio (brother of the owner)
to start with roasted scampi and potatoes, then frutti di mare, then a filet of St. Peter´s fish al Marsala Vergine Soleras.

If you prefer homecook cuisine and a wonderful seaview I suggest the Antica Trattoria dell´Arco di Franco ´u Piscaturi (tel 091/95.77.58,
closed on Mondays). There the great Franco Crivello will serve you the freshest fish.

Wines and liqueurs:
The better known wines are the sweet ones like Marsala, Malvasia from the Eolian islands, Moscato from Siracusa and Passito from Pantelleria, but it also has strong elegant white wines from Etna and rich reds like Faro from Messina.

1) Casa Vincola S. Noto, Via Partanna 15, Trapani, tel e fax 0923/24232
2) Carlo Pellegrino & C.S.p.A., Via del Fante 39 - Marsala (TP), tel.
0923/951177
fax: 0923/982380
3) Cantine Florio, Via V. Florio 1 - Marsala (TP), tel 0923/781111,
fax: 0923/982380
4) Azienda Agricola "Vecchio Samperi", C. da Fornara Samperi 292 - Marsala
(TP)
tel.: 0923/962093 fax 0923/962910
5)Eno-Museum der Familie Montalto, C. da Berbaro 388, SS115 nach Mazara,
Marsala (TP), tel.: 0923/969667 fax: 0923/960333
6) Alvis S.p.A., Via Florio 2 - Marsala (TP), tel. 0923/721633,
fax: 0923/721635
7) Donnafugata, Via S. Lipari 18 - Marsala (TP), tel. 0923/999555

Enjoy "i sapori e i colori" - the taste and the colours!

I highly recommend a fish restaurant just south of Palermo called 'Escambray'
a pizzeria tratoria at Sant'Elia. We had 13 types of seafood! What a wonderful experience.
When I get home I'll make up a more full report.