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100% Made in Sicily<br />
Capital<br />
of traditions<br />
Cuisine and typical<br />
products from Palermo<br />
and surroundings.<br />
A treasure trove<br />
of tastes and flavours<br />
to be discovered.<br />
30<br />
by Roberto Barat<br />
Palermo, the island’s regional capital, is a city rich in history and<br />
traditions, including gastronomic ones. Founded by the Phoenicians<br />
more than 2,700 years ago, it can boast an enormous artistic and<br />
architectural heritage taking in the Carthaginian walls, wonderful<br />
villas in art nouveau style, residences in Arab-Norman style, baroque<br />
churches, neo-classical theatres and much more. In the past it<br />
was one of the leading Mediterranean cities, a seaport attracting<br />
trade from all over the world. It is partly as a result of this trade that<br />
Palermo and its surrounding area can offer today a rich and enticing<br />
range of gastronomic fare. From caponata of aubergines to panelle di ceci (chickpea<br />
fritters), potato cazzilli (croquettes), innumerable pasta dishes, meat and especially fish, of<br />
which Sicilian cuisine is truly able to enhance the flavour.<br />
There is naturally an abundance of typical local products. From the island of Ustica (about<br />
67 km to the North-West of Palermo) to the conca d’oro (the plain between the mountains<br />
of Palermo and the Tyrrhenian Sea from which the city rises) and then towards the East and<br />
the Madonie there is an amazing range of traditions.<br />
Tasting Sicily n.01/2013
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