Benvenuti in Sicilia!

Welcome to Sicily! This was the theme of a fellowship dinner celebrated by a gourmet club, La Chaine des Rotisseurs, last October at the Michelangelo Pizzeria (Paseo Saturnino, Banilad, phone 236-4297). At the helm of the kitchen, Sicilian Chef Massimo la Magna prepared dishes which he has learned by heart from his native Sicily. It is said that the residents there consider themselves Sicilian first and Italians second and their cuisine evolved because of "geography, culture and invaders".

My beloved readers know that only last July, I was invited to a feast prepared by another Sicilian Chef and my palate still registers wonderful memories of a pasta called Aglio olio e peperoncino con bottarga  (with cured tuna eggs). On the subject of Sicily, History Channel recently featured a documentary, The Godfather Legacy, the making of the movie with producer Francis Ford Coppola. Those who have seen the movie do remember the ecstasy and tragedy of life in Sicily.

Our romantic trip to the island began with the following Antipasti: Prosciutto E Melone, Caponata (Sicilian sweet & sour ratatouille) Arancina Al Burro (Ham & Cheese Arancina) and Arancina Agli Spinaci (Spinach Arancina).  This was paired with the M. Lhuillier Merlot 2009. Tradition dictates that the Parma ham is usually paired with melon but quality melons were not available so Chef Moreno decided to use Red Lady papaya. Same effect, as the fruit sugars will cushion the richness of the Parma ham. Arancina means "little orange" and these are fried rice balls coated with bread crumbs and are usually filled with a stuffing.

Soup served was the Zuppa Di Ceci E Pancetta (Chickpea soup with Italian pancetta). My friends often tease me because they cannot comprehend the taste of dishes I write about. It had the taste of sabaw sa munggos nga dunay subak nga bacon because pancetta is Italian bacon and the diners were nearly overwhelmed because of the deliciousness of the soup.

The First Course or Primi Piatti was the Trittico Tricolore (three colors representing the Italian flag); Ravioli Verdi, Tagaliatelle fresche ai funghi (mushrooms) and the Risotto alla Marinara (seafood). This was paired with the Chianti Classico DOOC Bonacchi 2009. I had to go easy on these carbohydrates because they can be very filling and the dinner had barely begun!

Secondi (Second Course) were the following: Pesce Spada Alla Crema Di Pesto (swordfish fillet) served with the Torre del Falasco, Garganera 2010, followed by the Involtini Alla Siciliana (Meat Roll) accompanied by a red wine, the Barbaresco La Cacciatora and then the Granita All'arancia or Fresh orange sorbet (a bit too sweet). This was followed by the Caprese Di Mozzarella Di Bufala with Spuma Di Parmigiano served with the wine Valpollicella 2010. The cheeses were very fresh, excuse me, since it arrived merely three days before the dinner!

Desserts were the Tiramisu and Crostata Di Albicocche (Apricot cake) followed by a dessert wine, the Prodigio Spumante Extra Dry Terra Serena. Your favorite food columnist do not know the sequence of the meals or how a sorbet should taste in Sicily but I know that Chef Massimo la Magna  poured his heart and soul in preparing these dishes. Congratulations for a wonderful dinner! [email protected]