Caponata. Nell’elenco anche questa specialità siciliana, “un mix agrodolce di diverse verdure condite con una salsa di estratto di pomodoro, cipolle, sedano, capperi e olive. Esistono molte varianti, ma la maggior parte utilizza patate, melanzane e peperoni cucinati con mandorle, pinoli, uvetta, zucchero, aceto, olio extravergine di oliva e basilico fresco”
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