Granted, once we got through the list of restaurants serving the conference, we started to find more interesting choices: "arancini"–aka 'oranges', fried balls of risotto with delicious ragú center, pizza (eggplant/aubergine was a Sicilian favorite), and meatballs.
Regardless, one night we went to a wine bar for dinner. Here, we had a delicious antipasto with cheese, salami, procuitto, olives, & some sort of sweet garnish. I followed this with some great gnocchi (which I've never been able to pronounce). We tried a local pastry for dessert: a sort of round pastry crust filed with ricotta cheese or cream. My impression of Sicilian cuisine (at this point) was that it is heavy on sugar, carbs, and pistachios and light on vegetables.
Most of the restaurants we went to served a house wine in an unmarked glass decanter. It is served by the liter or half liter and comes in 'red' or 'white', unless you're specifically looking for something. The red we had at the wine bar reminded me of strawberry lip gloss.
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| The inner courtyard of the converted monastery which hosted us. |
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