Before embarking on my 10-day road trip through Sicily, I was warned that I would most likely gain 5 kilos since Sicilian food is known to be rich, irresistibly delicious, and plentiful. The traditional dishes I was encouraged to try were pasta alla norma, which is pasta with ricotta and eggplant sauce, la cassata, a traditional ricotta cake from Palermo, pane con la milza, a sandwich made with "variety meat", and of course the standard arancini, large fried balls containing rice, sauce, and meat, and for breakfast la granita served with a hot bun. I had tried arancini several times since they're everywhere and super cheap and I had already sampled pasta alla norma in Cefalu, la granita near Messina, and since I had no interest in trying pane con la milza, la cassata was the
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