The sardines allinguate passed in vinegar, floured and fried are a Sicilian delight for the palate. The origin of the name dates back to the time of Spanish domination, when the noble invaders of Sicily ate the delicious sole that they called "lenguado". The poor Sicilians could not afford sole, so they opened and delisted the sardines which took on their appearance. Hence sarde a lenguado, – sarde a sogliola – or sarde allinguate.
The best time to fish for sardines is from May to September.
