Photograph By Andres Grau
The menu deepens the immersion. Pasta anchors the offering, led by spaghetti con le sarde with fresh sardines, wild fennel, and toasted breadcrumbs. The dish is emblematic of Sicilian cooking, binding land and sea. Caponata di melanzane arrives at room temperature, balancing sweet and sour in the traditional manner. Pasta alla Norma, with fried eggplant and ricotta salata, is steeped in the Catanian tradition, while the salsiccia alla griglia is prepared in-house and served simply with tomato salad. All of the dishes highlight the straightforward confidence of local cooking.
Photograph By Andres Grau
Pizza is no less central. Each pie is cooked to order, its dough fermented for structure and blistered at the edges in the oven. The Capricciosa has become a signature dish, whereas the spicy Diavola remains a hot favorite among guests. Starters like carciofi alla Romana, arancine di carne, and the insalata di finocchi e arance pay homage to the larger Mediterranean influences that shape Sicilian cuisine.
The home stretch begins with dessert, the final point on the itinerary. Cannoli are filled only on order; the shell is invitingly crisp, delicate, and best enjoyed at leisure.
Every detail goes towards slowing the progress of time, drawing the guests into the hosting culture: the timing of the tables, selection of the plates, and every other single detail.
Dining and Cooking