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 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.
become a well-known and much appreciated restaurant now. it s very straightforward sicilian cooking at its best. we start with some typical things, the kind of things i deeply love, the kind of simple good things that make me happy. panelli, which is a fritter made from chickpeas, caponata, a sweet and sour eggplant dish, kind of like ratatouille but more arab in its influence, a plate of olives and white wine produced from a small batch vineyard run by mary and her husband. this is a panelli? panelli. chickpea flour probably came in with the arabs, maybe even earlier, is because chickpeas have been around for a long time. and this is the famous caponata and about as sicilian as it gets. caponata and cannoli are the two internationally known sicilian dishes.
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 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.
1951 when there was a wonderful photograph there on the wall of the opening day. it started really as a tavern and has become a well-known and much appreciated restaurant now. it s very straightforward sisle yan koog cooking at its best. we start with some typical thing the things i love. the kind of simple good things that make me happy. pannelly a fritter. a sweet and sour egg plant ditch. a plate of olives. some white wine produced from a small batch vineyard run by mary and her husband. in came in with the arabs maybe even earlier because chickpeas have been around for long time. this about as the cab a nato. that is and can t oely are
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.