For Sicily, geography has
always been destiny. The rocky isle, a land mass the size of Vermont,
rises from the Mediterranean like a giant pebble kicked by the toe of
Italy. Phoenicians, Greeks and Romans viewed it as a strategic
military and cultural outpost.
Ringed by rich waters and
covered with dense forests, amazingly fertile hillsides and ancient
vineyards, Sicily is both a crucible of original recipes and a
melting pot of culinary traditions.
A meal in Sicily is more than simple
generosity, it's abbondanza:
a surfeit of good things to eat and drink. For everyday, a lavish
buffet. For gala occasions, a cornucopia of antipasti, multiple
courses of pasta, endless meat and vegetable platters, and an
infinity of desserts. “Mangia!” they
say. And, good guests, you should!
SORRENTINO NAMED CRITICS CHOICE WINNER
"BEST RESTAURANT"
June 23rd, 2007 · DineBig
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