Sciacca, May 19, 2010—
WE ARE NOT foodies, I hope, I hate that term, but I suppose we are Slow Foodies. We've belonged to the organization for a number of years (I hope we've continued to pay our dues, that's not my department); we certainly subscribe to the guiding principles of the outfit (Buono, pulito, giusto: Good; Clean; Just); and when traveling in Italy we generally get hold of a copy of the latest Slow Food Guide to the Osterie Italaliane, the authentically Slow places to eat, as determined by a group of SF people we do not know, whose credentials we do not know, but whom we blindly agree must somehow be Among The Anointed.So tonight we settled on Sciacca for a stopover partly because there's a SF osteria here. (Partly, also, because I'm a fan of the writer by that name.) We were lucky to find a B&B right on the Via al Porto, not two blocks (if there only were blocks) from the restaurant. On entering we found a single large room, three or four tables for four on one side, one long table set for twenty-one on the other. Looks like trouble, I thought to myself; better order quick before that group gets here.
No problem. We started with green olives with salted sarde — I'd have called them anchovies — went on to an order of pasta con sarde, spaghetti with the delicious sardine sauce I discussed here a week or so ago; then we each had a grilled swordfish steak and a green salad. Not the best restaurant dinner we've had in the last couple of weeks, but not bad at all.
Corvo (bianco), Glicine, 2009
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