Just for a change, we have a problem with names. My friend Caterina told me the dialect word sciusceddu comes from sciusciare (‘to blow’), in turn from the French souffler (courtesy of the Normans), deriving from the Latin subflare. She’s not alone in thinking this, but Giuseppe Coria, author of the iconic Profumi di Sicilia, the undisputed authority on Sicilian food, tells us that “there are various names for this dish, but the correct one Continue Reading →