If there is one thing our recent, late summer trip to Italy taught us, it’s that Italian cuisine is much more rich, varied and expansive than most of us here on the other side of the pond realize. While there is some truth to the north-south Italian divide, with simple tomato-based, produce-driven peasant food in the south and the opulent, rich, creamy, seafood and meat dishes from the wealthier north, there is also a unique culinary point of view that emerges at the country’s edge, on the island of Sicily.
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