Sicily’s Pasta Traditions
In addition to leading Barone Enterprises and Barone Rental Properties, John J. Barone II founded Rosie’s Italian Grill, one of the most popular Italian fine dining restaurants in Toledo, Ohio. John J. Barone II and his brothers grew the restaurant from a small deli to a five-store chain. Rosie’s is best known for its Sicilian dishes.
In the early 20th-century, hundreds of thousands of Sicilians headed to the United States to flee unrest and famine. These families brought with them traditional Southern Italian recipes. Unlike the egg-based fresh pasta found in the North, Sicilians prefer a dry version made from wheat. Dry pasta was first introduced to the region by Arab conquerors during the 7th century. Since wheat is abundant in the area, the dry-style of pasta took hold in Sicily.
Some popular pasta shapes include spaghetti, small spirals known as busiati, and macaroni. Many Sicilian pasta dishes combine its other most famous ingredients, seafood. The waters around Sicily are full of shellfish, anchovies, and large fish varieties like swordfish and tuna. Traditional seafood pasta dishes include spaghetti with shrimp and pasta alla palermitana, which features sardines, fennel, and pine nuts.
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Originally published at http://johnjbaroneii.wordpress.com on July 17, 2020.
