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        A classic Sicilian dish originating from Palermo: pasta 'cu vruocculu arriminata or pasta with cauliflower sauce Palermo style. Here I used imported triangoli ravioli filled with roasted cauliflower, so I used them instead of spaghetti. It's a complicated dish that also includes muddica atturrata or toasted breadcrumbs. Along with the cauliflower I used shallots, pinoli or pignoli , raisins and real saffron. It's a complex dish with interesting anthropological implications. Sicily being at the center of the Mediterranean Sea has a very rich and diverse culture.