Classic pasta all'amatriciana, one of the most delicious, simple and popular pasta throughout Italy. It uses only, guanciale or pancetta, tomatoes and black pepper or peperoncino. Simply delightful.

 

 They are fading fast. Lets enjoy them while they last.

 You haven't eaten fried shrimps and calamari until you eat them in Sicily. This dish was prepared in a restaurant in Scopello, Sicily with sea food that had just been caught. Fresh and delicious, just amazing.

 Couple mocking abstract painting at the art museum of Eugene, Oregon.

Pasta tricolore

 I call this pasta tricolore because it mimics the colors of the Italian flag so I prepare it on April 25th because it's the date when WWII finally ended in Italy. In the South, following the liberation of Sicily an armistice was signed so the nightmare was over. In the North it was another matter. The ingredients are spaghetti, broccoli, pomodorini and ricotta. I added muddica atturrata or toasted bread crumbs for a more Sicilian taste. What a wonderful dish. 

 Sicilian fisherman in Scopello making traps. Shot way back in 1972 on Agfachrome.

 Fruit cup, part of breakfast at the Isaiah Jones Homestead in Sandwich, MA, Cape Cod. A superb Inn and a pleasant journey to a more civilized time.