This is a condensed excerpt from the March 2008 issue of Dream of Italy:
Afterward, I toured Siracusa’s fine archeological museum with my daughter until 4 p.m. By then Fiora had prepped and artfully arranged many ingredients. She demonstrated her method of toasting bread crumbs, layering them in a casserole with fresh anchovy fillets. Fiora sautéed the lampuga fillets with onions and peppers, and simmered the mustard greens before seasoning with garlic and hot red pepper. The tenerume leaves joined chopped tomatoes in a soupy pasta sauce. Fiora had invited other americani staying at L’Approdo to attend the feast, which began with antipasti, including olives, soft tuma, similar to farmer’s cheese but better, and the anchovy casserole. As we finished dessert, a boat docked just yards away. From the balcony, we watched fishermen unload big blue tubs filled with lampuga for tomorrow’s market. A private or small group lesson with market visit and tasting is 80 euros per person. Call Fiora at (39) 0931 24857 or e-mail info@approdosellesirene.com — Toni Lydecker, author of a forthcoming Sicilan seafood cookbook