Honest, seasonal, and rooted in the traditions of Southern Italy. Cooked at home with love — not in a test kitchen.
The crown jewel of Sicilian pastry. Crispy fried shells filled with sweetened sheep ricotta, candied orange, and dark chocolate chips.
The quintessential Sicilian pasta — silky tomato sauce, fried eggplant, ricotta salata. A dish born in Catania, perfected in my kitchen.
Golden fried rice balls with a ragù heart. The true street food of Palermo — crispy outside, rich and comforting inside.
Creamy Sicilian pistachio risotto using the prized emerald pistachios from Bronte, on the slopes of Mount Etna. Rich, nutty, extraordinary.
The baroque masterpiece of Sicilian pastry — pan di Spagna soaked in liqueur, ricotta cream, marzipan shell and elaborate sugar decorations.
Spring fritter of Sicilian artichokes, broad beans and peas — a celebration of the season cooked with olive oil, white wine and fresh mint.
The winter salad of Sicily — blood oranges, shaved fennel, black olives, red onion. Bright, refreshing, and impossibly beautiful.
Dramatic black pasta with cuttlefish ink, tender squid rings and a touch of white wine. Pure Sicilian coast on a plate.
Sicilian seasoned bread — the most honest snack in Sicily. Crusty bread rubbed with tomato, dressed with olive oil, anchovies and oregano.
Sweet and sour eggplant agrodolce — the great Sicilian condiment. Serve warm, cold, on bruschetta or beside grilled fish.
