We don't fly to Sicily until tomorrow, but this morning for breakfast (well, ok, maybe it's more like brunch) we decided to start to acclimatise with a frittata di zucchini e cipolle (that'd be a Spanish Omelette with courgette and onions... Although I'm not sure why we specifically call it Spanish Omelette here). For an extra touch of Sicily, we had a tomato on the side, seasoned with salt, pepper, oregano and a little extra virgin olive oil.
Granted, though, Italians wouldn't eat that with toast and a "lovely cuppa chaaaaaaaar!"
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