Sicilian Classic Pasta Alfinoceta

The great mother, sicilian classic vitiis tan jobi, anjoe in, parmigiana, pasta, golasarde, okete. Pasta alfinoceta made with fennel, pine nuts, saffron and anchovy. Sardines curing in chestnuts and salt for days then lightly fried in oil we have to use or hen yet tis a hand to eat. Little shrim very tender. The octobus, very nice. And another traditional specialty, i am told they call this tuna, tartar and cuttlefish.