Pasta con le sarde is a typical dish of Sicilian cuisine.
It is seasonal: it is enjoyed from March to September, when in Sicily freshly caught sardines and wild fennel can be found.
There are many variations of this pasta.
According to Sicilian tradition, pasta with sardines was invented by an Arab chef of Eufemio da Messina during the Arab military campaign in the area of Syracuse. The above mentioned chef had to prepare food for the numerous troops, but he was in dire straits, so he had to make a dish with what the destination offered him. So, he combined local fish, namely sardines, and the flavors of the earth: wild fennel and walnuts.
Eufemio’s dish is today considered the first “mountain and sea” dish in the history of Mediterranean gastronomy, placing different products (of the sea and the mountain) on the same plate.
Today Italian guest chef and local ones from Restaurant Lemoniadis, Mare and Konaki create Sicilian pasta con le sarde while Italian dancers from Messina skate down the promenade of Ouranoupoli, dancing and singing its sea Mediterranean!
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