For the New York Times Sicily is the Italian region in which you eat best
There are so many reasons why Sicily is not afraid of comparisons and, among these, there is undoubtedly also its extraordinary culinary tradition. From one province to another on the island, the journey through flavours is complex and has many surprises in store. Many tourists decide to experience these delicacies for themselves, including freelance journalist Meredith Belthune, who told the New York Times about her nine-day “food tour”.
Starting from the title chosen by the journalist, we understand that Sicily has conquered a special place in its heart: “The Ultimate Italian Road Trip Through Sicily”; the subtitle, instead, reads “Obviously the homeland of ice cream has an extraordinary food”. The confirmation comes from reading, because after tasting the Sicilian dishes, Meredith says “I’m convinced it’s the best part of the country, at least culinarily speaking”, that is: “I am convinced that Sicily is the best part of Italy, at least in the culinary sense”. So Sicily is the Italian region in which you eat best.
To gain the primacy on the island have been delicacies such as cannolo, caponata, pasta alla Norma, street food and much more. There were, in fact, the mixed fried and spaghetti with sea urchins (tried in Menfi), the typical Dubrovnik chase and even Cassata, queen of desserts. And again, there was also room for a Marsala ice cream, purchased in Licata.
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