Forget about thick-crust pizza. Instead, start a Sicilian meal to remember with an aperitif: a glass of marsala secco, a dry version of the port-like wine originally from the western part of the island. Ready? For an appetizer, try caponata, a classic salad of eggplant, olives, capers, celery capers, olives, celery, and tomatoes. Then sample the island's most traditional dish, pasta con sarde, flavored with sardines, wild fennel, saffron, and pine nuts. Staying with seafood, savor some grilled swordfish (seasoned with olive oil, lemon, and oregano. Dessert? A light lemon granita, or crushed ice. Buon appetito.