By Michael J. Agovino
Italians, like most Europeans, are especially attached to their regions. The fact that Italy — and Spain, Belgium, and Switzerland for that matter — remains a united country is a minor miracle. Nowhere is this regionalism more apparent than in their kitchens.
Sicily's food is a particular product of its history, which is to say layered and open to interpretation — one that goes back way, way before Giuseppe di Lampedusa's oft-quoted masterpiece The Leopard.
Source: http://www.esquire.com
