I’m reading the Inspector Montalbano series by Andrea Camilleri (translated from the Italian by Stephen Sartarelli). Murder, the human condition, and food—why didn’t I think of that? Oh right, because I don’t know how to write about food. The novels are all set in Sicily, in the town of Vigata, which was based on Camilleri’s hometown of Porto Empedocle, which has been renamed Vigata in honor of the series. The middle-aged Inspector Montalbano may be the most charming police detective currently in print: funny, cynical, possessing a finely-developed sense of the ridiculous and a passion for food. His lowest moments are triggered by the evil that men do, the Berlusconi government, and bad food. He flees in horror from the vice-commissioner’s wife’s cooking, and falls into a depression when the owner of his favorite trattoria retires. He is overcome with disgust when his assistant Mimi Augello (male) sprinkles Parmesan on a dish of pasta with clams. Montalbano solves mind-boggling cases with intuition, logic, and inspiration derived from literature (he loves Faulkner). He’s been involved with his girlfriend Livia forever, but has managed to avoid marrying her; meanwhile he fends off the advances of beautiful women such as Ingrid the Swede. He’s also a synesthesiac—he perceives smells as colors.
A terrible meal reads like this: “Montalbano took a bit less of a liking to Giulia, owing to the shamefully overcooked pasta, a beef stew conceived by an obviously deranged mind, and dishwater coffee of a sort that even airline crews wouldn’t foist on anyone.”
A good meal: “He gobbled up a sauté of clams in breadcrumbs, a heaping dish of spaghetti with white clam sauce, a roast turbot with oregano and caramelized lemon, and he topped it all off with a bitter chocolate timbale in orange sauce. When it was all over he stood up, went into the kitchen, and shook the chef’s hand without saying a word, deeply moved.”
The translator provides helpful notes on Sicilian culture, history, and dialect at the back of the book, viz. “sardines a beccafico: a famous Sicilian specialty named after a small bird, the beccafico, which is particularly fond of figs; indeed the name beccafico means ‘fig-pecker’. The headless, cleaned sardines are stuffed with sauteed breadcrumbs, pinenuts, sultana raisins, and anchovies, then rolled up in such a way that, when removed from the oven, they resemble the bird.” Mmm.
Do you know of any Filipino detective novels?