Sicily - Allie Kelley
Sicilian Lemon

Sicilian Lemon

It was the last day in Taormina, the last day in Sicily, the last day in Italy. After spending the day venturing down to a local shopping market, wandering the streets of downtown making our last purchases, and eating as much gelato as we could fit in our stomachs, the tour group met on the patio of a quaint restaurant to share our last meal together. This meal, dubbed the Lemon Lunch, was the perfect way to conclude our time.
Beginning with a light lemon risotto, we indulged in the fruity flavor. The dish was a tasteful and tart, with the savory aftertaste leaving our mouths feeling as though we had just had dessert. Next arrived lemon meatballs swathed in olive leaves. The leaves served both as a decoration for presentation purposes and also a method to retain the heat and flavorings of the meat. Although it was one of our smaller meals, the meatballs filled my stomach after eating just two. (Then again, maybe it was the healthy portions of gelato I had devoured just before lunch.) Finally, after the dished has been cleared away, a uniquely abstract shaped bowl holding sweet lemon custard graced the table for dessert. As a lighter alternative to gelato, this was a new and welcomed texture. Finally, our wait staff surprised us with the Sicilian specialty, Limon cello. We shared this drink together, under the awnings of the little restaurant tucked into a steep cobblestone stairway in Taormina. It was a sweet, refreshing, and celebratory way to conclude our time in Sicily, as well as our carefully planned Lemon Lunch.

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