When most people think of Sicily, images of citrus spring to mind: lemons, oranges, mandarins. For centuries these fruits defined the island’s agricultural identity. Even Sicilian ceramics that often overflow with lemons and blood oranges. But today, something unexpected is ripening under the Sicilian sun: avocados.
This isn’t the first time Italy has embraced an outsider and eventually made it feel essential. Tomatoes were once considered poisonous, corn and potatoes were foreign intruders, and citrus itself was introduced to Sicily by the Arabs in the Middle Ages. Over time, all of these became cornerstones of Italian cuisine. Sicilian Avocados may be following the same path.
Listen for the details, along with recipes!
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