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Present owner opened this in 1951, and there s a wonderful photograph there on the wall of the opening day. it starts as really a tavern and has become a well-known and much-appreciated restaurant now. it s very straightforward sicilian cooking at its best. anthony: we start with some typical things. the kind of things i deeply love. the kind of simple good things that make me happy. panelle, which is fritter made from chickpeas. some caponata, a sweet and sour eggplant dish kind of like ratatouille but more arab in influence, a plate of olives, and some white wine, produced from a small batch vineyard run by mary and her husband. so this is panelle? mary: panelle. chickpea flour, probably came in with the arabs, maybe even earlier because chickpeas have been around for a long time. anthony: and this is the caponata. mary: caponata. anthony: about as sicilian as it gets. mary: yes. caponata and cannoli are the two internationally known sicilian dishes. ....
Would come and eat halászlé, the local specialty, a fish soup. how old were you when you first came to this place? vilmos: i must have been about 7 years old. no, my father was really great. in those days he was, actually he didn t have much time, but occasionally he wanted to take me away somewhere, you know, a day, away from work, because he loved this place actually. he loved especially this, this chowder, this fish soup. anthony: oh, it s murky and good looking and i need some bread for this, for sure. pike from the river simmered low and slow in a rich fish stock with a healthy amount of onions and the near ubiquitous, but always delicious, paprika. oh, that s good, right? vilmos: as a kid i loved that. that fish tastes so good. anthony: um, during the summer do they open, they open ....
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