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Sicilian Food at its Best

Charles Scicolone (October 05, 2008)
Meeting with Salvatore Fraterrigo, chef for the Sicilian restaurant "Cacio e Vino" in Manhattan. Author of the cookbook "I Tesori della Cucina Siciliana", he learned how to cook from his mother and grandmother.


 I just returned from a cruise around Sicily – my fourth trip in the last two years.  (See The Island in the Sun Parts I and Il, April 18 and May 3.) All my grandparents were born there and I grew up in the same house with my mother’s mother. She was from Palermo and came to America as a teenager.  She was a very good cook and made many Sicilian specialties for me. 

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