Pasta consumption and production is spread out throughout all of Italy, but there's something magical about pasta in Sicily, from the shapes and their names to the sauces and all ingredients used to make the sauce: starting from the pachino tomato which grows on the southern coast of the island to the equally famous but slightly more expensive gamberi rossi from Mazara del Vallo. During my recent trip to Sicily I was able to taste many different shapes and sauces of pasta - I know, it was as horrible as it sounds! - and round up 5 pasta dishes that simply can't be missed.
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