Sicily’s cuisine is extremely varied from one province of the island to the next. The sausage pictured is typical of the Nebrodi Mountains, the forested, rugged range just north of Mount Etna. When paired with Etna Rosso, the micro-region’s red wine, this local specialty that is made with meat from the Sicilian Black Swine, a species related to wild boar, is a memorable gastronomic experience.
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.
