For Italian "mainlanders," going out for Sicilian fare is a culinary adventure involving out-of-the-ordinary tastes and flavor combinations, many thanks to the island's interesting mix of Arab, African, and Mediterranean influences. Antipasti include fresh tuna "meatballs" or gratineéd scallops with squid ink. Pastas, like a homemade tagliatelle with sun-dried tomatoes, baby calamari, and spicy peperoncino, are zippy on the palate. Sicily is Italy's largest island, so
it's no surprise that its cuisine leans heavily on the bounty of the sea; a fresh fish like turbot with tomatoes, red onion, and capers is a wonderful choice. And for dessert, don't pass up an opportunity to try a cannolo or a piece of cassata cake. Mmm, buono!