By Anita Draycott
My first taste of Sicily was a “McSpleen.” That’s my moniker for slices of beef spleen simmered in a vat of lard and served on a bun with ricotta cheese. Bland, but not disgusting. It must be an acquired taste because the Sicilians line up for huge platters of them at Antica Focacceria San Francesco (Via Alessandro Paternostro 58). Fortunately, the groaning table in front of us was laden with Sicilian specialties more to our liking—artichoke and radicchio salad, onion and anchovy pizza, chickpea frittata—and those were just the appetizers.