[Sca-cooks] Re: Mediterranean food

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Christiane:
>Here's what Clifford Wright has to say about the use of butter and 
>other animal fats in medieval Sicilian cuisine. What's really 
>interesting to me is that he mentions the village where my 
>grandmother came from, Corleone.
>      "In the fourteenth century and up until the beginning of the 
>eighteenth century, animal fats such as butter, bacon, lard, mutton 
>fat (perhaps a vestige of the Arab presence), and beef suet were the 
>fats used in Sicilian cooking.

Didn't the Normans also hold Sicily, or part of it, for a while, 
before then? That might well have been a factor, as well, if the 
cuisine of modern Normandy is any indication.

Adamantius