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Sailing in Sicily (Part 3)

Sailing in Sicily (Part 3)

Author: Sandy Keil
Date: 2012-07-04
Food is always a major part of a holiday. So many places and experiences stand out in our memories because of the association with the food that was served on a particular occasion.

We have been spoilt for choice here in the Aeolian islands, north of Sicily. There is an abundance of fresh produce readily available from street vendors with little carts to well stocked supermarkets and fantastic bakeries, butcheries, and fishmongers. Living on the yacht obviously makes it easy to sample the local produce and our typical lunch normally consists of cheese, cold meat, salads, olives and some crusty panini. Lots of different squashes and marrows are in season and cherries, apricots, peaches, melons and watermelons are plentiful.

We have been surprised that food prices are not prohibitive. As long as one sticks to what is locally produced, prices are on a par, and in some cases even lower than in South Africa. Meat is obviously very expensive, but that does not play a big part in Sicilian cuisine. Fish is very important, and contrary to common perception, tunny and swordfish abound in this part of the Med.

The locals have even developed a peculiar kind of fishing vessel to catch the migrating fish. These boats, some more than 15 m long, have immense lattice steel masts and a bowsprit, longer than the boat. The captain sits at the top of the mast from where he steers the boat and also spots the fish. Apparently the swordfish move sluggishly near to the surface during the day, and this is when the fishing boat can creep up and harpoon the unsuspecting creature. However unlikely that sounds, it seems to work. Swordfish is certainly on every self respecting restaurant menu.

We have sadly said good bye to our friends, the Raysons, after a really fun couple of weeks. We are waiting for our daughter Michelle and her husband to join us, so we will start making our way towards Palermo.