It might seem a bit paradoxical, but even though Messina enjoys 50 kilometers (30 miles) of coastline, there are virtually no restaurants along the coast, to count them the fingers of one hand are quite sufficient. To eat a bite in the center of the city
The notice already seemed rather noteworthy as soon as it was heard between 2015 and 2016, a substantial changing of the guard at the Cappero. [caption id="attachment_8069" align="alignright" width="300"] Therasia Resort - Vulcano. The Grusoni rest.[/caption] The five star resort of the island of Vulcano in the
It is impossible to recount the cuisine of the Capofaro Malvasia & Resort on the island of Salina, one of the loveliest structures of its type in all of Italy and property of the Tasca d’Almerita family, without stating an important premise. Having one’s own
I return a year later to La Terrazza al Mare of the Grand Hotel di Ortigia of the city of Siracusa and my curiosity literally devours me. During my previous visit the gourmet restaurant on the top floor had pleased me a great deal for
by Alessio Giuliano. There is an area between the provinces of Palermo and Trapani where every stone is a witness to history. Ancient history, Greek, but modern history as well, that of the Risorgimento, the 19th century movement for the unification of Italy. Just a short
To be able to recount to you this absolute gem of a restaurant we risked destroying our automobile. To tell the truth, we have the suspicion that, as a result, something will in any case break over the next few days. In a few words, never
This is a lovely surprise and for two reasons. The first is that Cefalù - let’s hope the judgment isn’t resented - has accustomed the public to a rather halting level of restaurant food, above all if compared to other parts of Sicily. The principal
Licata, an incredible synthesis of the cuisine of Italy, 38,007 inhabitants in the province of Agrigento, vineyards and hillside agriculture on one side and the sea on the other. Many are the recipes handed down from previous generations, fine typical dishes, ones from the countryside,
Traminer, the restaurant of Salvatore Aricò and Giusy Bucca, is not what one might expect. Far from the major gastronomical routes, protected by the countryside but caressed by a fresh breeze from the Tyrrhenian sea, it is a project which was born from a concept
The First Chapter of Damiano Ferraro He is the emblem of “Sicilianess”. Hospitable and exuberant, then shortly after introverted and mistrustful. A tireless and inspired worker, solitary in his work and in his kitchen, he is nonetheless totally tied to his family. Indeed, it is his