Taormina, the mesmerizing European tourist destination on the northeast coast of Sicily is a traveler’s must. Strolling Corso Umberto the main (pedestrian) road in a town hanging off a cliff, the sea makes for an awestruck view and life takes on new meaning. In what proved to be the favorite meal in an impeccable trip, Osteria Nero D’Avola so named for the most important indigenous grape to the island, backed murmurings that Sicilian cuisine was the best on the boot. Navigating a short diversion from the welcome commotion, this restaurant was tucked away and guarded by a natural setting. First came locally baked bread and breadsticks with a selection of locally pressed olive oils. One drew a connection to this blog, olives produced by a Dr. Salvatore Foti. The wine list was a selection of the proprietor’s personal favorites. With a platter of meat and cheese that cannot be described with merely words alone, we dined on pasta, a mix tray of grilled meat and spoke about the obvious influence Sicilian cuisine has had on the Italian food found in America. Wish it had some effect on what we find in our local gas stations and other quick stops – the food quality no less than a restaurant!