Saturday, August 12, 2006

Trapani on a plate

The Guardian

By Fiona Sims

It's closer to Africa than mainland Italy, and that's what gives the Sicilian town its unique flavours.
These are the best sardines I've ever tasted - filleted then stuffed with orange juice moistened breadcrumbs, raisins, pine kernels and fresh mint. It's classic Sicilian cooking - but the orange is a Trapani thing.


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