In a small, converted 1930s house on Main Street in Morgan Hill, with just enough room for a few tables inside and an outdoor patio for al fresco dining, locals wait to be seated at Sicilia in Bocca. Once seated, I am greeted with a basket of sliced, crusty bread and complimentary bruschetta—fresh tomato, basil and garlic, gently tossed with olive oil, salt and pepper on a crisp ciabatta—a perfect start to a real Italian dinner.

Overhearing the staff speaking Italian really puts me in the mood. I begin my gastronomic journey with the combinazione lupara ($10.75), which loosely translates to "sawed-off shotgun." The dish, made of roasted bell peppers, fresh garlic and slices of grilled eggplant, is a vibrant feast for the eyes. Finished with olive oil, aged balsamic, and a sprig of mint, it is bursting with richness and flavor.

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Source: http://www.morganhilltimes.com/