While doing Internet research for our trip my brother stumbled upon Cin Cin. Vincenzo, the proprietor spent time in Baton Rouge while attending LSU. Vincenzo met us near the Capo market and took us through picking up fresh items along the way which we prepared for lunch. We did stop off for a snack of local specialties including pizza, panelle and mixed fried vegetables.
Returning to the restaurant under Vincenzo's direction we prepared a lunch of eggplant caponata, fried eggplant, steamed artichokes, a pumpkin/zucchini/ricotta casserole and one of his special fish dishes with tomato in a saffron broth. We would recommend the class to any level cook on tour. The caponata was unlike any we had before and will be adding his recipe to our repertoire, Not a cook? Ring up Vincenzo for a tour of the market and lunch anyway.
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