![]() Osteria Il Principe e Il Pirata, PantelleriaĪt the eastern edge of Pantelleria, a Sicilian island visible from Tunisia, Osteria Il Principe e Il Pirata serves dishes merging flavours from volcanic land and tumultuous sea in specialties such as spaghetti with tuna bottarga, fennel and pistachio, and busiate pasta with sardines, fennel, raisins, pine nuts and fried breadcrumbs. I pair it all with an age-worthy white wine like those that have enticed connoisseurs to Irpinia for the better part of two millennia, or a pleasantly fruity red made by the proprietors’ son. ![]() I always follow this up with handmade cicatelli pasta with a bright tomato sauce spiked with a minty local herb, then roast grass-fed lamb. My order begins with a huge spread of regional starters such as frittata, salami made from local n ero casertano pigs, and fried courgette flowers. The Di Pietro family cook soulful dishes from Campania’s Irpinia region, a place so ancient the locals call themselves Samnites, after a pre-Roman tribe. ![]()
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