This is one course of an exquisite lunch at Hauner Winery, on the Aeolian island of Salina off the Northern coast of Sicily. We had just eaten little spreads that included one made with capers; the little buds thrive on the land (the winery preserves them in sea salt and packages them for sale). We were dining on a patio overlooking the Tyrrhenian Sea.
The little fried bits are fresh sardines and another fresh fish indigenous to that region. The salad is made with potatoes, tomatoes, capers, and olive oil (a combination we saw several times on the island). Dessert was homemade cannoli.
The meal was simple but perfect in a magnificent setting. "Making wine is an excuse to live here," the winemaker told us.
It was one stop on a whirlwind time through Sicily with a dozen Boston Globe subscribers, crossing from one coast to the other, with several other stops on the Aeolian islands. Cultural Crossroads made the arrangements and found our guides on land. Stephen Meuse and I tweeted our experiences (@stephen_meuse and @sheryljulian on Twitter).
I'm writing a story about the food that will run in the Travel section this summer. In the meantime, where do I get fresh sardines and fresh anchovies caught that morning?
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.