According to legend, the dish was prepared by the cook of the Arab general Eufemio at the siege of Syracuse. After many days of navigation to reach the land of trinacria, the supplies of food on the ship were exhausted, so when we reached the coast, the cook commanded the troops to go ashore and to collect everything that was edible. On their return, the men brought: wild fennel, which grew luxuriantly, passolina collected from the vine shoots and pine nuts. By sharpening his wits and using the sardines that in the meantime were going bad on board, he created this first form of seas and mountains sauce. Subsequently over time the sauce underwent some variations, while maintaining some fundamental elements that made it up. It is a complete lunch: there is pasta, fish, vegetables. To dispel any doubt in this regard, the original recipe published in 1886 by the great Pitrè applies, which on page 352 dell’operacitata, literally says: “Pasta cu li sardi”, macaroni cooked and colored with saffron solution, and seasoned with a sauce composed of onion, anchovies and parsley fried in oil, wild fennel (foenicum dulce gusto acute, L .) fresh anchovies, passolina, toasted almonds and pine nuts. The “pasti cu li sardi” can be defined as the first pasta “seas and mountains”. It is common throughout Sicily with its epicenter in Palermo, it is very popular in Western Sicily, from Cefalù to Agrigento to Trapani.