We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I haven't been to Sardinia yet (the land of little fish), but I have been to Sicily twice. In Sicily, it is easy to avoid pasta because they are more into rice and couscous for carbs. I still think Italian food would be better if Columbus' followers had not brought tomatoes to Europe.
Sicilian food traditions (a crazy mix of Arab, Greek, French, Spanish, etc) have lots of lemons, blood oranges, raisins, capers, pistachios, mint, eggplant, couscous, fennel, bottarga, and of course fresh seafood. Also, piglet. Also, especially, grilled octopus.
Re the cingihale stew - no, Romans never made that. They did not have potatoes until after Columbus.
And the chef who puts porcini with vongole? What? No. Procini are one of my favorite flavors, but with seafood?
Re the Mafia in Sicily - forget about it. They are a shadow government and they prevent crime in their own ways. It is a non-issue unless you have a business there.
I started viewing it, and couldn't stop. I liked his quick food preparations, the views of Sardinia and Sicily, and inside looks at the food biz there. Capers and raisins, anyone?
I found some of his pronunciation grating to my ear, such as his renditions of "Palermo" and "Cornwall." Oh well. He'd probably say the same of mine.
Some of the video reminded me of back home in New England, such as a family friend of Lucca/Sicilian background who in middle age learned to cook some Sicilian, and also visited back in Sicily. Restaurants and mafia reminded me of working the counter at a greasy spoon during high school. One of the owners called in a favor from a Mafia acquaintance to get his brother out of a big gambling debt. Such favors have their limit, so the gambling brother had to sell his interest in the restaurant.