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September 24, 2012


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S come Siamo Sempre di più!!! Ecco il risultato di tanto sforzo: http://abcincucina.blogspot.com.es/2012/09/s-come-siracusa.html. Grazie per la partecipazione e ora tutti a Trieste!!!


Alicia (foodycat)

I love caponata - anything with the agro-dolce flavours gets me. I think the best one I've had was chopped very finely, so it was easy to scoop up onto bruschetta. That may not be an authentic way to eat it, but it was delicious!


I can have a taste of Sicily without ever leaving my kitchen.


I've only had caponata once when in Italy but it is delicious and thank you for the recipe! Beautiful photos too!

A Canadian Foodie

I think there has not been a caponata that I have not adored. I have made a very simple version - sans raisins, but after this post, and with your nod of approval, Simona, I am now ALL IN!


I love the photos of Palermo. I believe I've made caponata, once before, but I'd love to eat it in Italy (or your home!). :-)

Simona Carini

Wow, che lunga lista di piatti siciliani. Grazie, Aioulik!

Ciao Alicia. Finely chopping the vegetables certainly makes crostini easier to prepare. There is indeed quite a bit of chopping involved in the preparation of caponata, but it's well worth the effort.

I agree with you, Val.

Thanks Simone. I am glad you have a good memory of this dish.

Valerie, I love raisins, and I like adding them to savory dishes. I have a nice recipe for delicata squash with raisins and nuts that I will be making again soon with squashes from the new crop ;)

Ciao Paz. How about eating it with Inspector Montalbano? ;)


This has my mouth watering! We may just have to make some this weekend.

Simona Carini

I hope you do :)

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briciole di italiano

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