Latest Issue

The story of Sicily’s people is in its food

From Aztec chocolate to soup kitchens for migrants, in Sicily, innovation is traditional

By Wendell Steavenson   March 2018

Catania’s seafront is bordered by a railway. Iron railings, tracks, and overhead cables form a black fence against the sea and sky. I could just make out the tall masts of sailboats in the marina. The port where rescued migrants are brought in is locked behind warehouses and gates. Behind the train station the Catholic charity Caritas has a soup kitchen serving about 400 people a day. Half are poor Sicilians, half Africans. Dinner on one cold January evening…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to

More From Prospect