Serious Eats - seriouseats.com

I'm fascinated that so many people picked caponata as a favorite Southern Italian dish--it may just be my favorite, though Lord knows there's lots from which to choose. But caponata seems like such a right-now dish, hot summer days, a dish you can prepare in the cool of the early morning and serve--with drinks, with dinner, whatever--once the heat of the day has passed over the yardarm, it's perfect for August.
I also want to mention that I have been made aware since writing Cucina del Sole of the serious depletion of stocks of bluefin tuna in the North Atlantic and the Mediterranean (it's the same population, in different phases of activity). Delicious as the various tuna dishes are in the book, I wouldn't and couldn't in good conscience recommend using Atlantic bluefin tuna any more. Give the poor fish a rest--most of those dishes are just as good or almost as good using swordfish or even salmon instead.
Nancy Harmon Jenkins

i don't know what region gelato is from, but I will go with gelato anyway. Nothing else in Italy matters when compared to gelato. in fact, nothing in the world matters when you've got gelato. i don't even care what flavor it is. if it's gelato from Italy, it's gotta be good.