Stories, tips and recipes from the Gulf of Gela. A local's guide to eating well in Sicily.
On the Lungomare Federico II, where the Gulf stretches from sunrise to sunset, there is a way of eating that has nothing to do with tourist menus.
From pasta with fresh sardines to grilled swordfish, these are the dishes that tell the story of Gela's fishing tradition.
The Gulf of Gela changes with the seasons. Here's what to look for on the menu month by month.
Fresh clams, white wine, garlic, parsley. Simple ingredients, zero shortcuts. Here's how we make it.
Tender, smoky, perfect. The secret is patience, clean charcoal, and octopus that was swimming this morning.
A mix of small fish from the morning catch, lightly floured and fried in fresh oil. Simple and addictive.
Transparent, sweet, intense. The gambero rosso from these waters is one of Sicily's best-kept secrets.
Every morning before dawn, the boats come in. Here's what the market looks like and what the fishermen bring.
Forget cappuccino and cornetto. In Sicily, breakfast means almond granita in a warm brioche col tuppo.
Made fresh every morning. Crispy shells, ricotta, candied fruit. The real thing, not the airport version.
Bright eyes, sea smell, firm flesh. Luca's three rules for choosing fish at the market.