Bucatini alla Paolina
Bucatini alla Paolina are a typical dish of Palermo based on anchovies, broccoli, breadcrumbs, pine nuts, raisins, cloves and cinnamon. In reality, this name often refers to more than one recipe and also the same dish is called with slightly different names. The origin of this recipe, also called a palina or paoluta, is attributed to a friar who belonged to the Order of Minims of the monastery of San Francesco di Paola. It is said that on the occasion of Lent the friars, unable to eat meat, found a tasty alternative in this dish. There are various versions of this dish, with and without broccoli, with and without anchovies, with cauliflowers .. but the ingredients and aromas such as cinnamon and cloves necessarily connote any dish aspiring to define itself as "Pauline style".