[ chef speaking italian ] anthony: this is what i ve been waiting for. this is what i wanted sicily to be. something to soothe my shattered soul. it doesn t take much. a bowl of good pasta. in this case, the famous spaghetti al nero di seppia. spaghetti in cuttlefish ink. also some caserecce al pesce spada. pasta with swordfish, eggplant and tomatoes. chef: okay. anthony: ah, beautiful. perfect. perfect pasta. very happy with that. mary: good. i know you ve been looking forward to it. i m glad it s good. palermo s an expensive city for some things because the consumer is paying anthony: more.
in this case, the famous spaghetti al nero di seppia. spaghetti in cuttlefish ink. also some caserecce al pesce spada. pasta with swordfish, eggplant and tomatoes. chef: okay. anthony: ah, beautiful. perfect. perfect pasta. very happy with that. mary: good. i know you ve been looking forward to it. i m glad it s good. palermo s an expensive city for some things because the consumer is paying anthony: more. mary: more so that the store can afford to pay its extortion money. the big change that has happened is that up until the mid 80s, the late 80s, there were a great many sicilians who thought if they were honest and didn t have anything to do with the mafia, they could live without being affected by the mafia.
from a small batch vineyard run by mary and her husband. so this is panelle? mary: panelle. chickpea flour, probably came in with the arabs, maybe even earlier because chickpeas have been around for a long time. anthony: and this is the caponata. mary: caponata. anthony: about as sicilian as it gets. mary: yes. caponata and cannoli are the two internationally known sicilian dishes. [ chef speaking italian ] anthony: this is what i ve been waiting for. this is what i wanted sicily to be. something to soothe my shattered soul. it doesn t take much. a bowl of good pasta. in this case, the famous spaghetti al nero di seppia. spaghetti in cuttlefish ink. also some caserecce al pesce spada. pasta with swordfish, eggplant and tomatoes. chef: okay. anthony: ah, beautiful. perfect.
ratatouille but more arab in influence, a plate of olives, and some white wine, produced from a small batch vineyard run by mary and her husband. so this is panelle? mary: panelle. chickpea flour, probably came in with the arabs, maybe even earlier because chickpeas have been around for a long time. anthony: and this is the caponata. mary: caponata. anthony: about as sicilian as it gets. mary: yes. caponata and cannoli are the two internationally known sicilian dishes. [ chef speaking italian ] anthony: this is what i ve been waiting for. this is what i wanted sicily to be. something to soothe my shattered soul. it doesn t take much. a bowl of good pasta. in this case, the famous spaghetti al nero di seppia. spaghetti in cuttlefish ink. also some caserecce al pesce spada. pasta with swordfish, eggplant and tomatoes.