As far as Sicilians are concerned, the best things in life include good company, family life, sunny days by the sea, and, above all, an appreciation of the culinary arts.  The true original culinary specialties of Sardegna are unmistakably biased toward traditional country dishes.  Just how important good food and fine wine are in these two island areas is obvious from the regional cultures, which exhibit a fair amount of preoccupation with matters of a gastronomic nature.  Come and join chefs Stephen and Pete as they pair the foods and wine from these two island paradises.  Chick-Pea and Fennel Soup (minestra di ceci e finocchi), served with Vermentino; Sardinian Pasta with Shrimp (fregola ai gamberi), served with Vernaccia; Lemon-Scented Ossobuco with Cannellini Beans (ossobuco al limone con fagioli), Zucchini Pancakes (frittelle di zucchine), served with Nero d’Avola; Cannoli from Palermo (cannoli alla Palermitana), served with Sicilian Marsala