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La Pasta

Sicilian cuisine counts innumerable dishes based on pasta, going from the delicious "timballi" to more traditional but equally fine recipes. Plenty of new shapes of pasta have been lately created to combine with a myriad of tasty sauces.

Palermo's specialties are pasta with sardines and pasta with broccoli, both garnished with raisins and pine-seeds according to Arabian tradition. Catania's pride and glory is pasta alla Norma, spaghetti or rigatoni covered with tomato sauce, eggplants cubes and grated salted ricotta, garnished with fresh basil. In Catania's surroundings "mascolino" fish (from the family of anchovies) is mixed with wild fennel to prepare pasta cu' finocchio rizzu", a different version of pasta with sardines. It is served with a sprinkle of pecorino cheese. In Messina' s territory pasta with tuna sauce is considered a pièce de résistance. In Syracuse' area capellini pasta is fried and covered with honey and orange juice. Although several versions of pasta al forno exist, this is a very popular dish all over Sicily. M acaroni al forno are a typical and very renowned dish from Modica . They consist of pasta covered with meat, fried zucchini, mushrooms, peas, onion, salami and eggs and cooked inthe oven. The surroundings are famous for their countless delicious pasta with fish recipes: fish couscous, specialty from San Vito Lo Capo, spaghetti with lobster sauce and spaghetti with sea-urchin eggs are the most renowned. Throughout the island the pasta with maccu" is very appreciated. It is pasta covered with a cream made of broad beans, wild fennel and onion. The "schiacciata" (a piece of dough recalling pizza) is commonly served as a first course stuffed with anchovies, spiced cheese and tomato sauce, or simply dressed with extra-virgin olive oil, salt, pepper and oregano. It is referred to with a wide variety of names: "muffuletti", "vasteddi", "facci di vecchia".

Pasta con le sarde

Pasta alla Norma

Seafood spaghetti

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