The _Spigola_, the most delicate of
fishes of the Mediterranean, is at its best between 1 and 1-1/2 lbs. in
weight. It is either boiled or roasted, and is served with a sauce of
oil, lemon juice, and chopped parsley. A steak _alla Pizzaiola_ is baked
in an oven with potatoes, garlic, and thyme; and _Pizza alla Pizzaiola_
is a kind of Yorkshire pudding eaten either with cheese or anchovies and
tomatoes flavoured with thyme. _Mozzarelle in carozza_ is a slice of
bread soaked in milk and a slice of Provola cheese, the whole plunged in
beaten eggs and then fried. There is an excellent Neapolitan method of
treating egg-plants, fried in oil, cut in slices, sandwiched with cheese
and tomatoes, and then baked. Provola and Cacio Cavallo are the
Neapolitan cheeses. Vesuvio, Capri, Gragnano, Lacrima Christa are a few
of the wines grown along the bays. The walnuts of Sorrento are the best
in Italy.
Palermo
Palermo has its special dishes, amongst them of course its _Spagetti_,
seasoned with minced meat and egg-plant; but its ices and its fruit are
its particular delicacies. Marsala, Moscato di Siracusa, and Amarena di
Siracusa are the wines of the island. If you want to try Sicilian
cookery, go either to the Lincoln by the Plazza Marina or the Rebecchina
in the Via Vittoria Emanuele.
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