When I'm in Sicily I do lots of cooking. I call it DNA cooking because I go back to the old culinary roots. borrowing from the collective unconscious store of classic Sicilian recipes that have bee indelibly etched in our DNA. Simple, healthful and delicious staples that have kept us fed for centuries. Naturally this is where the Mediterranean cuisine that is all the rage today originated from.
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| Bucatini con salsa fresca di pomodoro |
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| Cucuzza e tinnirumi |
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| Tagliatelle con pomodirini di Pachino e basilico |
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