Somehow it seemed fitting that Stanley Tucci's quick survey of Italian cooking on CNN concluded in Sicily, a rugged land with overlays of Greek, Arab, and even Norman traditions. Because so many sons and daughters of the island emigrated to the U.S., Sicilian cooking became the departure point for many Italian-American dishes. Admittedly, American Italians show a penchant for piling on the cheese. Order eggplant parm in the U.S., and the hearty dish will probably have more ricotta and mozzarella than eggplant. Yet the original Sicilian cuisine is the model of a healthy Mediterranean diet. It emphasizes fresh vegetables—Sicily supplies the rest of Italy with winter produce—and goes light on the animal protein. Yes, many dishes are fried, but they're fried in extra virgin olive...Read More