Throughout the populated areas of Sicily you are rarely more than 100 metres from a good cannolo, a fried pastry tube filled with sweet ricotta cream. The filling is often dotted with mini-chocolate chips and may also contain nuts, lemon or orange zest, mascarpone and...
When Pino Cuttaia advises young, ambitious Sicilian chefs to follow his example and work abroad to experience new techniques and unfamiliar foods he is not necessarily pointing them towards London or New York. The overseas destinations he has in mind are on...
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