Tipici Siciliani

Tuesday evening, some friends and I attended "A Taste of Sicily," a dinner of Sicilian foods and wines organized by Renee Restivo and the New York City Sicilian Food, Wine & Travel Meetup Group.

The gathering was held at Cacio e Vino, a small and friendly restaurant on 2nd Avenue between 4th and 5th streets in NYC's East Village. (Yes, my first Italian cuisine excursion after moving to Little Italy did not actually take place in Little Italy.)

It was probably one of the most delicious dinners of my life. Each offering was delectable -- many surprisingly so.

Cause I know you're curious:

Sicilian Tasting Menu

Selezione di antipasti tipici Siciliani
-Selection of typical Sicilian appetizers-

Sarde a beccafico, involtini di melanzane, caponata, panelle al caprino, arancina di riso allo zafferano
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Pasta
-Small plate-

Bucatini con le sarde
Bucatini pasta with sardines

And

Paccheri alla “Norma”
Paccheri pasta with eggplant, tomato, basil and ricotta salata cheese
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Secondi
-Small plate-

Pesce spada in “Salmoriglio”
Grilled swordfish in “Salmoriglio” sauce served with grilled mixed vegetables

And

Maiale
Roasted loin of pork rolled with cured meat, Sicilian caciocavallo cheese with mashed potato cake and sautéed spinach
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Dolci
Small cannoli with caffé

White wine Cataratto & Red wine Nero D’avola

The photo above shows a miniature Sicilian cart. They had one like it at Cacio e Vino -- proof, said one of the guests at dinner, that it was a true Sicilian establishment.

Sophia Petrillo would be proud.