for Christmas I received a basket filled with delicacies from the all over Italy, including Olive Oil from Sicily, a very big slice of Parmigiano Reggiano, a big salami from Felino, Polenta from the Dolomites and, among other types of pasta, a big box of Paccheri Napoletani, so I decided to cook them for my New Year's Eve dinner.
From the market of Humauaca in the Jujuy Province of Argentina to the central market of Arusha in Tanzania and from the Borough Market in London to Ballarò in Palermo, I have been visiting so many markets that I learnt about vegetables which I didn't even know as well as so many different recipes that I sometimes feel there is no better way to understand the local culture then visiting a food market.
Among the several recipes I wanted to make once home I picked one which originated in the area of Palermo, although nowadays you find it everywhere in Sicily. It's called Pasta con le Sarde.
Within the context of the Mediterranean sea the cooking techniques and traditions are somehow similar, thus making it difficult sometimes to allocate a recipe to a specific Country rather than to another.
You will never find a definitive recipe for the Ligurian Vegetable Pie. In fact, although it is a tradition, every cook makes it differently, mostly due to season’s availability of the raw materials.