by Mai Pham

'You don't even need a knife," the woman seated next to me, the wife of a prominent local judge, advised. I'd just picked up my knife and fork, ready to take a bite of a delicious-looking piece of gaddina a 'muddicata, Sicilian for our second course of breaded baked chicken. Taking her advice, I put down my knife and used my fork to cut through the drumstick. Sure enough, the chicken easily gave way; it was moist, fall-off-the-bone tender, the flavor slightly spiced and savory, tasting homemade and so, so good.

This was just one of the highlights at the recent kickoff dinner for Tony Vallone's new Regional Italian Cuisine Dinner Series. Entitled Un Giardino in Bocca, or A Garden of Flavors, this first dinner featured the foods from Vallone's home in Sicily.

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Source: http://www.houstonpress.com/