Above: Vegetable strata at Moon
A few more dishes originating in Sicily are introduced in this second part of alphabetized reviews of restaurants we sampled during our stay.
The first is braciolettine Messina, or spiedini. Thin slices of beef, pork, veal or fish are wrapped around a paste-like filling made from bread crumbs, parsley and provolone moistened by olive oil. The small bites are then threaded tightly together on wood skewers before grilling.
Continue reading “Postcard from Siracusa, Sicily: Restaurants from La to Scu-“
Postcards from Barton Springs 