“Strat’a foglia” is an old food market in the San Rocco quarter of the city; it was originally a spot for the trading of wild and bitter herbs carried out by members of an association known as fogliamara (“the biter leaves”). Marco Calabrese is the young
“Calatenixet …resolvitur Castrum foeminarum” (Goffredo Malaterra, De rebus gestis Rogerii Calabriae et Siciliae comitis et Roberti Guiscardi ducis fratris eius). A curious city, at the center of everywhere and nowhere at the same time. A no place full of human ingenuity and history, fundamental elements of
Inaugurated in March of 2013 by Salvatore Castiglia, a man full of imagination and creativity, a local citizen whom everyone called “Totò”, it is a butcher shop, a fine food emporium, a restaurant, and a wine bar and is, all together, among the most widely
Palermo moves forward and strikes again with its talent. This time it is yet another chef from the capital of Sicily to surprise us while working “on the road”. I first found him at Modica several years ago and with great pleasure indeed. Onofrio Radicini,
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
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
Ragusa Ibla, the Baroque and the Locanda Don Serafino The origins of Ibla are very ancient and date back to the pre-Hellenic period. After the earthquake of 1693, the palaces houses and churches build anew were characterized by the strong influence of the Baroque style. In
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