I’ve always been a fan of the trattorias in Italy.  I enjoy fine dining but something about the vibe and atmosphere of an Italian trattoria makes it my go to choice for dining in Italy.  What better way to experience a region’s local cuisine?  On my most recent trip to Sicily, I discovered Trattoria San Pietro, in the region of Trapani.  San Pietro is slightly removed from the main drag of town, a couple turns and a few piazzas further.  It’s small, intimate, and comfortable.  We made a reservation and our table was ready  right next to the kitchen.  There were two to three people in the kitchen at a given time.  No menu, just a few dishes spelled out on a chalkboard.  Orders came in and the chef cranked out each individual dish.  As I peeked through the beaded doorway into the kitchen, I watched it all come together.

I ordered the house antipasti which consisted of the Sicilian specialty, caponata, as well as olives, octopus seafood salad, zucchini and onions, sauteed eggplant, couscous with vegetables (couscous is one of the primary dishes in Western Sicily, most commonly served with fish/seafood), and swordfish ceviche (DIVINE!).  Note the ceramic platter it’s served in, very typical Sicilian colors and design.  Before our pastas arrived, we noticed what looked like fried sardines arrive at another table.  Our eyes lit up at the sight of this dish, something we had not experienced at other restaurants,  and to our surprise, the chef noticed our enthusiasm and  five minutes later, he served us a sample. That’s the Sicilian way, especially in a trattoria.  These fish were not sardines. The name is escaping me but the entire fish was edible, no bones, and beyond tasty!  Finally, the pasta.  The spaghetti vongole had to be the best I have ever eaten.  Ingredients were simpel.  Spaghetti, clams, olive oil, garlic, and parsley.  The next pasta was a busiate, (a corkscrew pasta native to Trapani) with shrimp.  Such simple ingredients that when combined together end up creating mouth watering flavor.