There are involtini di pesce spada , rolled filets of swordfish with any of a number of fillings or sauces. There is an endless array of tuna preparations, using either canned or fresh fish. You can even choose the cut of tuna you prefer, just like in the best sushi bars. For the adventuresome, there is spaghetti ai ricci , pasta with raw sea urchins and garlic. O ther ingredients reflect the influence of the climate.
Citrus abounds and is used in many dishes.
There are brilliant tomatoes, peppers and eggplant, intensely flavored olive oils, a wide assortment of herbs and spices and a great abundance of wheat for pastas and bread. These ingredients are combined with unexpected lightness, not at all like their cousins encountered in America's old-style Italian restaurants. F ollowing are my adaptations of two traditional Sicilian dishes, spaghetti with eggplant and bruschetta with tuna. I have simplified the dishes and adapted them to American kitchens and produce. Bruschetta al tonno Grilled Bread with Tuna Ingredients 1 can imported tuna in olive oil, drained and flaked 2 medium tomatoes, seeded and chopped 1 Tbs.