I’ve been in the U.S. for 2 weeks. When I land in Boston, my first food stop is my Mom’s kitchen and then Anna’s Taqueria in Davis Square. It is a no frills, order at the counter, sit in or take away taqueria located near Tufts University. 
I start with chips and Anna’s creamy guacamole made with mashed avocados, chopped onions, tomatoes and a dollop of sour cream.
Then on to the “super” 12” burrito. There’s a choice of 9+ fillings. I order grilled chicken, grilled vegetables or carnitas. Last week, I had the carnitas burrito on a soft wheat tortilla stuffed white rice, black beans, sour cream, salsa and extra jalapenos. The roast pork was tender and a bit spicy. The tomato, onion and cilantro salsa adds a fresh, citris taste to the mix.
Delish ingredients and friendly staff have made me a regular for more than 10 years. I’ve got to fit in one more before heading back to Rome!
We started with polpette di pesce neonata grigliate (grilled whitebait patties). The fluffy clouds were laced with peppery parsley, parmesan and topped with a splash of lemon juice. They were cooked perfectly. (Note: I learned yesterday that there is an EU-wide fishing ban on neonata due to overfishing. I will not be ordering neonata anytime soon and encourage others to do the same).
In Sicily, I search out ricci di mare in any form I can get my hands on. Creamy and bright, it tastes and speaks of the sea. The plump potato pillows in a light fish sauce topped with coral bits and toasted green gems were luscious.
Spaghetti mixed with tender shrimp and chunks of fish was complimented by sweet grated almonds.
I can’t spend enough time in Sicily. I am a bit bias given two of my grandparents were born near Napoli and the other two near 
The cool sea air of the nearby fishing port engulfed us as we walked to Ortigia. The small island of Ortigia is the historical heart of the city and it’s where you’ll find the market located on Via De Benedictis and the surrounding streets.
A seemingly endless spread of mussels, calamari and swordfish is displayed beside piles of cheese, spices and salami. Cleavers crash down on white cutting boards, vendors shout and shoppers breeze by; I was mesmerized.
Every five steps we stopped to munch on Sicilian snacks. Buttery raw shrimp, fresh ricotta and nuts were on our hit list. Some of the best pistachios I’ve ever tasted are from Bronte. I meant to stop myself after I bought the first pound of these lustrous green gems but before I knew it, I had a two pounds of pistachios, two bags of Avola almonds and a sack of sun-dried tomatoes in tow.
Next stop…Andrea Borderi’s shop. Tables of pear-shaped smoked 
Andrea offered us a slice of peppery sheeps’ cheese and his special tricotta (ricotta cooked three times) drizzled with olive oil and oregano over thin crisp bread. The velvety milky bite sprinkled with perfumed green specks vanished quickly in our mouths.
Out of the corner of my eye, I spotted rectangular blocks of aged cheese – 
I attended the two-day course on May 26/27 with my friend, 
