Milanese is the most interesting dish of the St. Joseph's menu. It's traditionally made with a variety of pasta called perciatelli or bucatini. Depending on how you look at it, this is either the fattest spaghetti or the thinnest macaroni. It has a small hole through it, and kids learn early in life that if you suck through it it whistles. And a powerfully-flavored fish.
Anchovies are the most common locally, but a few restaurants use Mediterranean sardines.
Not to be confused with the little fish in the cans, these are about six inches long and are always cooked and served whole. The last two ingredients, with their Middle Eastern flavor, are remnants of the Moorish occupation of Sicily centuries ago. All through Europe, the dried, salted codfish is held in reverence. Chefs who would not dream of cooking with anything but the freshest ingredients still make an exception for this nasty product, which dates back to the time when salting and drying was the only way fish could be preserved for more than a few days. Then you bake it in tomato sauce and discover that it tastes like nothing.