In the October 13 episode of "Parts Unknown," Anthony Bourdain tries out the Sicilian way of life. "This is what I've been waiting for. This is what I wanted Sicily to be," says the host over a bowl of fresh pasta.
Parts Unknown: Savoring Sicily —
In the October 13 episode of "Parts Unknown," Anthony Bourdain tries out the Sicilian way of life. "This is what I've been waiting for. This is what I wanted Sicily to be," says the host over a bowl of fresh pasta.
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"Something to soothe my shattered soul," Bourdain says. "It doesn't take much. A bowl of good pasta."
Parts Unknown: Savoring Sicily —
"Something to soothe my shattered soul," Bourdain says. "It doesn't take much. A bowl of good pasta."
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Piccola Napoli opened in 1951 as a tavern, but has since become one of Old Palermo's most appreciated seafood restaurants. It's very straightforward Sicilian cooking at its best, says Bourdain.
Parts Unknown: Savoring Sicily —
Piccola Napoli opened in 1951 as a tavern, but has since become one of Old Palermo's most appreciated seafood restaurants. It's very straightforward Sicilian cooking at its best, says Bourdain.
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Bourdain dines with American-turned-Sicilian resident Mary Taylor Simeti at Piccola Napoli. They feast on squid ink pasta and panelle (chickpea fritters), among other dishes.
Parts Unknown: Savoring Sicily —
Bourdain dines with American-turned-Sicilian resident Mary Taylor Simeti at Piccola Napoli. They feast on squid ink pasta and panelle (chickpea fritters), among other dishes.
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"A poorly fed pig, who lived his life in squalor, stress and fear, makes for bad pork," says Bourdain over a spread of capicola, proscuitto and lardo. "This is why we should treat animals well. Not just because that's the nice thing to do, but because it makes them provably more delicious."
Parts Unknown: Savoring Sicily —
"A poorly fed pig, who lived his life in squalor, stress and fear, makes for bad pork," says Bourdain over a spread of capicola, proscuitto and lardo. "This is why we should treat animals well. Not just because that's the nice thing to do, but because it makes them provably more delicious."
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Eating cheese "...makes me happy. Always. And drinking wine, good wine. And a hell of a lot of it," says Bourdain. "And I'll just make it over the hump with any luck at all."
Parts Unknown: Savoring Sicily —
Eating cheese "...makes me happy. Always. And drinking wine, good wine. And a hell of a lot of it," says Bourdain. "And I'll just make it over the hump with any luck at all."
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It's early morning at the market in Catania. "It's been going on longer than America's had a country. It's old, old, I tells you," Bourdain says.
Parts Unknown: Savoring Sicily —
It's early morning at the market in Catania. "It's been going on longer than America's had a country. It's old, old, I tells you," Bourdain says.
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Blood sausage is a Sicilian treat.
Parts Unknown: Savoring Sicily —
Blood sausage is a Sicilian treat.
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The market is perhaps best known for its fresh fish, like anchovies and sardines.
Parts Unknown: Savoring Sicily —
The market is perhaps best known for its fresh fish, like anchovies and sardines.
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Mushrooms and dried fruit are on display at Catania's street market.
Parts Unknown: Savoring Sicily —
Mushrooms and dried fruit are on display at Catania's street market.
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Sicilian wine has ancient roots.
Parts Unknown: Savoring Sicily —
Sicilian wine has ancient roots.
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Sicily also produces a significant amount of olives and olive oil, which Sicilians routinely cook with.
Parts Unknown: Savoring Sicily —
Sicily also produces a significant amount of olives and olive oil, which Sicilians routinely cook with.
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