THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Springtime in Sicily

The way they cook, more or less

A memorable platter of rustic porkserved without fanfare or explanation

By Sheryl Julian
Globe Staff / April 26, 2006

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

At 9 p.m. on a mild spring night, we are among the first diners to arrive at Trattoria Tipica Altri Tempi, a modest, unadorned restaurant here. Once seated, we realize we can't read a word of the menu -- actually our placemat -- because it's written entirely in Sicilian dialect, rather than Italian. (Most of us are ... (Full article: 1115 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass