Maggie's Farm

I love regional Italian cuisine - all except the Neapolitan (except for their world-class desserts). We have dined on local fare in Italy from the Alps and the Veneto down to the southern tip of Sicily.

Sicilian fare is as different from Southern Italian as Southern Italian dialect is from Sicilian. Sicilian food was heavily influenced by the Greek invasion, the Moslem occupiers, then the French Norman occupiers, then by the real French, then the Spanish. Never was part of Italy until recent years and it still is not, really.

Raisins, pignolis, wild boar, sardines, risotto, couscous, eggplant of course, Pecorino, lemons, mint, and blood oranges, pomegranites... and octopus. Generally, lots of seafood and grilled meat. I love that Sicilian food but the real thing is hard to find outside that island.

You would be hard put to find this quality and variety of a Sicilian menu in a single restaurant in Sicily itself. Their Timballo looks amazing. Check out the menu just for fun. It's the real deal: Bar Eolo. 190 7th Ave.