Earlier this month in Sicily I consumed a ‘Parsifal’ pizza at a restaurant which for some reason had an Arthurian theme. Among the ingredients were rocket, prosciutto and mushroom, but it wasn’t a great success, being on the soggy side.
The local composer was Bellini, who was born in Catania, and he was commemorated in the ubiquitous ‘Norma’ pasta sauce and pizza topping, aubergine being the essential component here.
Later on I sipped a ‘Puccini’ cocktail while watching wedding parties assemble outside a duomo. This consisted of prosecco topped up with the local tangerine liqueur; the result was potent, fruity and a bit too sickly for my taste. Aptly named, in fact.