海军上将古宅

Park in one of the streets near this restaurant and prepare yourself for a delightful journey through Sicily and its culinary traditions! Chef Pino Cuttaia, who is demonstrably in love with his native island, highlights his ingredients in a simple and unfussy way, as demonstrated by the shellfish pasta minestra and the black Nebrodi suckling pig with a tomato-based “sugo della Domenica” (Sunday gravy). The two small dining rooms with a modern and minimalist feel offer an attractive setting for this enjoyable culinary experience, enhanced by the elegant service provided by the experienced Vince