Renée Restivo, of Soul of Sicily, guides Andrew around the Italian island, where the people think of themselves as Sicilian first and Italian second. The local cuisine thrives on unique flavors.
Go to EpisodeMercato Ballaro
Andrew begins his tour of Sicily in the capital of Palermo, where he heads straight to the city's biggest and busiest market to sample the local eats. Andrew tries quarume, tripe and stomach and frittola (deep-fried mystery meats).
Piazza Ballar¿, 90134 Palermo, Italy
Trattoria Ferro Di Cavallo
Next Andrew heads to a small eatery where the locals go to get a good meal. Andrew eats sardine meatballs with raisins and caponata, relish made with eggplant and peppers.
Via Venezia 20, 90133 Palermo, Italy
Osteria D'Vespry
Andrew dines at one of the most expensive restaurants in town where reservations are hard to get. The chef is known for turning street food into a meal fit for a king. Andrew samples cow tongue, cow nerves pounded into a pate and beef cheek.
Piazza Croce dei Vespri 6, 90133 Palermo, Italy
Nasca's Artichoke Restaurant
Andrew goes to a family restaurant that has artichokes made in dozens of different ways. At Nasca's, Andrew eats fried, roasted, and marinated artichokes as well as an artichoke frittata.
Cerda, Italy
Antonio's Extra Bar
Andrew caps off his meal of artichokes with -- what else? -- artichoke gelato on a bun.
Cerda, Italy
