Springtime in Sicily

The way they cook, more or less

A memorable platter of rustic porkserved without fanfare or explanation

By Sheryl Julian

Globe Staff / April 26, 2006

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At 9 p.m. on a mild spring night, we are among the first diners to arrive at Trattoria Tipica Altri Tempi, a modest, unadorned restaurant here. Once seated, we realize we can't read a word of the menu -- actually our placemat -- because it's written entirely in Sicilian dialect, rather than Italian. (Most of us are ... (Full article: 1115 words)