Traditional Sicilian Caponata Story of the Dish Region: Sicily Origin: Sicily, particularly Palermo and Western Sicily Course: Antipasto, Contorno Serves: 6 Caponata is one of the defining preparations of Sicilian cuisine. At its heart is fried eggplant combined with celery, onion, tomato, olives and capers, finished with the essential Sicilian balance of vinegar and sugar known as agrodolce. A proper caponata is not simply stewed eggplant and it should never resemble ratatou

Traditional Italian Sicilian Sweet and Sour Eggplant Story of the Dish Region: Sicilia Traditional area: Palermo and western Sicily Course: Antipasto Serves: 6 to 8 Caponata Siciliana is one of the defining preparations of Sicily, a dish built around fried eggplant and the unmistakable Sicilian principle of agrodolce, the balance between acidity and sweetness. At its heart are eggplant, celery, onion, tomato, olives, capers, vinegar, and sugar. The ingredients are prepared se

Traditional Italian Calabrian Baked Pasta and Potatoes Story of the Dish Pasta e Patate Ara Tijeddra is a Calabrian baked pasta and potato dish whose name refers to the traditional pan or baking vessel used for layered preparations. It belongs to the southern Italian tradition of turning inexpensive pantry ingredients into food with real depth through careful layering, starch management and oven cooking. Unlike a loose pasta e patate served from a pot, this version is built s