Thinking about Sicilian food nearly always sets the stomach to growling. Perfectly-baked pizzas, al dente pasta smothered in a rich ragú, fried arancine, swordfish filets, cannoli, pani c’a meusa. Mmmmm… Hold on, wait just a second. That last one, I don’t recognize that. “Oh no? Well then, my friend, we must educate you. Pani c’a meusa!”
On the streets of Palermo, the only things which stick out more than the ancient palaces are big Sicilian bellies. The sight of obese men puttering around on Vespas is a daily amusement, and even many of the toddlers have a few pounds on me. Of course, it’s all perfectly understandable. Along with pizza, pasta and ice cream, Sicilians turn out to be masters of fried food.
There are things in life which you shouldn’t form an opinion on until after you’ve tried them. A new city, perhaps, or a job. Movies, acquaintances. Things that require familiarity before a sound judgment can be made. Arancine, however, do not fall into this category. As soon as I heard them described, I knew they’d be my new favorite food of all time. Didn’t even need to taste one.