When in Sicily, you must try “pasta al nero di seppia” or pasta with cuttlefish ink sauce. Here, I’ve used standard wheat pasta, but alternatively, you could enjoy the sauce with black pasta that is made with the ink. Either way, it’s something special. Be careful not to get it on your shirt! It’s called ink for a reason.
Allison Scola is founder, owner, and curator of Experience Sicily and the Cannoli Crawl. Named one of the experts for the 2019 New York Times Travel Show, Scola writes and lectures on Sicily and leads immersive tours and designs custom itineraries that delight discerning travelers. She has been featured on Rudy Maxa’s World with the Carey’s, America’s #1 Travel Radio Show and as the cannoli expert in the documentary Cannoli, Traditions Around the Table. Scola has lectured about Sicily at University of Pennsylvania, The New School, LIU Post University, Queens College, Westchester Italian Cultural Center, at high schools in the New York City metropolitan area, and at events in New York City.
