they are and have traditionally been a gigantic, parasitical organism. one that has now grown to be of mere equal size as its host. mary taylor simeti is originally from new york, but she s been living here in palermo for half a century now. she s a food writer, and at one time, a reformer for social justice, which is a dicey thing to be here. you ve been here all this time? well, why? mary: well, i came for a year. it was gonna be a year between college and graduate school. i had just finished college. i met a man. and there therein lies the tale. i married a sicilian. and i ve lived here ever since. anthony: piccolo napoli. it s a restaurant like a lot of others around here except for the quality of its food. tell me about where are we, first of all. mary: okay. the father and mother of the
time, a reformer for social justice, which is a dicey thing to be here. you ve been here all this time? well, why? mary: well, i came for a year. it was gonna be a year between college and graduate school. i had just finished college. i met a man. and there therein lies the tale. i married a sicilian. and i ve lived here ever since. anthony: piccolo napoli. it s a restaurant like a lot of others around here except for the quality of its food. tell me about where are we, first of all. mary: okay. the father and mother of the present governor opened this in 1951, and there s a wonderful photograph there on the wall of the opening day. it starts as really a tavern and has become a well-known and much-appreciated restaurant w. it s verstraightforward sicilian cooking aits best.
i had just finished college. i met a man. and there therein lies the tale. i married a sicilian. and i ve lived here ever since. anthony: piccolo napoli. it s a restaurant like a lot of others around here except for the quality of its food. tell me about where are we, first of all. mary: okay. the father and mother of the present governor opened this in 1951, and there s a wonderful photograph there on the wall of the opening day. it starts as really a tavern and has become a well-known and much-appreciated restaurant now. it s very straightforward sicilian cooking at its best. anthony: we start with some typical things. the kind of things i deeply love. the kind of simple good things that make me happy. panelle, which is fritter made from chickpeas. some caponata, a sweet and sour eggplant dish kind of like ratatouille but more arab in influence, a plate of olives, and some white wine, produced
it was gonna be a year between college and graduate school. i had just finished college. i met a man. and there therein lies the tale. i married a sicilian. and i ve lived here ever since. anthony: piccolo napoli. it s a restaurant like a lot of others around here except for the quality of its food. tell me about where are we, first of all. mary: okay. the father and mother of the present governor opened this in 1951, and there s a wonderful photograph there on the wall of the opening day. it starts as really a tavern and has become a well-known and much-appreciated restaurant now. it s very straightforward sicilian cooking at its best. anthony: we start with some typical things. the kind of things i deeply love. the kind of simple good things that make me happy. panelle, which is fritter made from chickpeas. some caponata, a sweet and sour eggplant dish kind of like