| http://www.w3.org/ns/prov#value | - In fact, the Sicilians are the most vocal defenders of the seafood-dairy barrier. (For those who compulsively drown crab fettuccine in cream, top scallops and prawns with parmesan, and dip lobster claws in melted butter, the culinary concept is to preserve the delicate flavor and aroma of fish; a spritz of lemon is all that perfectly fresh seafood needs.
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