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.<\/p>\n
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.<\/p>\n
Later on I sipped a ‘Puccini’ cocktail while watching wedding parties assemble outside a duomo<\/em>. 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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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. … Continue reading