The Culinary Institute of America

Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three months with my grandmother in Piazza Armerina and she was a great cook. I’m passionate about good food—I love to cook, I love to feed people. To cook just for the sake of cooking, no—they say what I cook is pretty good, for me it’s just normal. And they’re the smallest secrets that make the difference—for instance, the eggplant in a caponata, it should be a little crunchy, it should have character...

Watch the full series and find recipes at http://www.ciaprochef.com/WCA/Sicily/

East of Palermo on Sicily’s north coast is a fishing village called Porticello where the day boats go out every morning to harvest what’s in the nets that were set the day before. Chef Franco Crivello has his restaurant here—he calls it Frank the Fisherman, Francu U Piscaturi, but its proper name is Trattoria del Arco and Franco is truly a chef, not a fisherman at all.

Watch the full series and find recipes at http://www.ciaprochef.com/WCA/Sicily/

In the hills north of Ragusa—the Monti Iblei, they’re called—there’s an unusual restaurant that’s famous all over Sicily – maybe all over Italy – famous because nothing is served here but pork. In fact, the restaurant’s motto is: Qui si magnifica il porco—here pork is glorified. And it’s true. From the time it was founded by the great-grandparents of Salvatore LaTerra, Ristorante Majore (My-YORE-ray) has existed by, for, and about nothing but pork, and much of the time pork cooked over live fire, which might be the best way of all.

Watch the full series and find recipes at http://www.ciaprochef.com/WCA/Sicily/