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| LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily |
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| CROSTACEI, MOLLUSCHI E PESCI crustaceans, mollusks and fish calamari alla milazzese milazzo style squid calamari ripieni alla liparese lipari style squid cernia alla maltolta grouper maltolta stye cozze gratinate mussels au gratin insalata di polpo octopus salad lampuga in umido stewed mahimahi merluzzo all’isole island style codfish pescespada a ghiotta swordfish ghiotta style pescespada o tonno con salmoriglio swordfish or tuna with salmoriglio sauce tonno cipolata tuna with onions insalata di tonno, patate e capperi tuna, potato and caper salad zuppa di cozze mussel soup |
| Ricciola is one of the most wonderfully delicious fish from the Tyrrhenian Sea, and the tastiest I have ever eaten. My friend, Giacomo Corsini happily poses with a very large ricciola (amberjack) that he caught while spear fishing off the coast of Panarea. Giacomo, an expert diver and spear fisher, began visting the islands since he was a boy, and maintains a small house on Panarea above the village of Drauto that commands an enviable view of the sea. |
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| Arguably the most indispensable ingredient in the cuisine along the coast of Sicily, seafood is constantly under threat from over-fishing. Rampant troll fishing has gradually drained the Mediterranean, and unfortunately has led to absorbatant fish prices which consequently has left less fish on the average Sicilian’s dinner table. In an effort to control over-fishing, the UN and EU imposed a moratorium on commercial driftnet fishing and conditions are beginning to improve. Although recent studies indicate a decline in driftnetting because of the bans, it will be decades before life in the Mediterranean significantly recovers. |
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