Eating in Ortygia

Words and photographs by Kate McAuley.

I’ve come back to Ortygia to eat. It’s been a year since I first visited this the historical centre of Syracuse, arguably the prettiest city in all of Sicily. Back then I was here for the history, stomping around the impressive Duomo, replete with its mishmash of Greek and Baroque styles, and the ubiquitous archeological sites whose ruins tell the story of the Italian city’s lengthy and chequered past.

This time, however, I am here to imbibe – and imbibe I did: mind, body and soul. I visit the daily food market and bite into a tomato as if it were an apple, the juice running down my chin. I watch in awe as the purveyor of sea urchins makes like work of his product, cutting open each spiny creature with a pair of rusty scissors to reveal the delicacy within. Freshly caught squid and octopus squirm and glisten. Salted fish, spiced olives and oranges as bright as the centre of the sun draw my attention in equal measure.

I walk along the ancient walls spooning gelati into my mouth. I sip a negroni as the sun sets over the water. I pester a chef to teach me how to make the perfect spaghetti ai vongole. His secret: crushed garlic, fresh clams and cherry tomatoes (when they’re season) flash fried in a pan with olive oil his wife’s family make and some salt water from the pasta pot. Try as I might and despite its simplicity, this perfect dish is something I’ll struggle to recreate at home. Looks like I’ll have to come back.

If you’d like to read more of our Italian adventures, you can order our Italy Issue here.

 

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