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Sicily Restaurant Reviews
Sicilian cuisine is one of the oldest in existence, with records of cooking competitions dating to 600 BC. Food in Sicily today reflects the island's unique cultural mix, imaginatively combining fish, fruits, vegetables, and nuts with Italian pastas and Arab and North African elements—cous cous is a staple in Palermo.
It's hard to eat badly here. From the lowliest of trattorias to the most highfalutin' ristorante, you'll find the classic dishes that have been the staples of the family dinner table for years—basically pasta and seafood. A more sophisticated place may introduce a few adventurous items onto the menu, but the main difference between the cheapest and the most expensive restaurants will be the level of service and the accoutrements: in more formal ones you'll find greater attention to detail and a more respectful atmosphere, while less pretentious trattorias tend to be family-run affairs, often without even a menu to guide you. However, in this most gregarious of regions in the most convivial of countries, you can expect a lively dining experience wherever you choose to eat.
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