first of all. okay, the father and mother of the present owner opened this in 1951, when there was a wonderful photograph there on the wall of the opening day. it started as a tavern and has become a well-known and much appreciated restaurant now. it s very straightforward sicilian cooking at its best. we start with some typical things, the kind of things i deeply love, the kind of simple good things that make me happy. panelli, which is a fritter made from chickpeas, caponata, a sweet and sour eggplant dish, kind of like ratatouille but more arab in its influence, a plate of olives and white wine produced from a small batch vineyard run by mary and her husband. this is a panelli? panelli. chickpea flour probably came in the arabs, maybe even earlier, because chickpeas have been around for a long time. and this is the famous caponata and about as sicilian
wonderful photograph there on the wall of the opening day. it started as a tavern and has become a well-known and much appreciated restaurant now. it s very straightforward sicilian cooking at its best. we start with some typical things, the kind of things i deeply love, the kind of simple good things that make me happy. panelli, which is a fritter made from chickpeas, caponata, a sweet and sour eggplant dish, kind of like ratatouille but more arab in its influence, a plate of olives and white wine produced from a small batch vineyard run by mary and her husband. this is a panelli? panelli. chickpea flour probably came in the arabs, maybe even earlier, because chickpeas have been around for a long time. and this is the famous caponata and about as sicilian as it gets. caponata and cannoli are the two internationally known sicilian dishes.
kind of like ratatouille but more arab in its influence, a plate of olives and white wine produced from a small batch vineyard run by mary and her husband. this is a panelli? panelli. chickpea flour probably came in the arabs, maybe even earlier, because chickpeas have been around for a long time. and this is the famous caponata and about as sicilian as it gets. caponata and cannoli are the two internationally known sicilian dishes. this is what i ve been waiting for. this is what i wanted sicily to be, something to soothe my shattered soul. it doesn t take much, a bowl of good pasta. in any case, the famous spaghetti al nero di sepia, spaghetti in cuttelfish ink, also pasta with swordfish, eggplant and tomatoes.
become a well-known and much appreciated restaurant now. it s very straightforward sicilian cooking at its best. we start with some typical things, the kind of things i deeply love, the kind of simple good things that make me happy. panelli, which is a fritter made from chickpeas, caponata, a sweet and sour eggplant dish, kind of like ratatouille but more arab in its influence, a plate of olives and white wine produced from a small batch vineyard run by mary and her husband. this is a panelli? panelli. chickpea flour probably came in the arabs, maybe even earlier, because chickpeas have been around for a long time. and this is the famous caponata and about as sicilian as it gets. caponata and cannoli are the two internationally known sicilian dishes. this is what i ve been waiting for.
we start with some typical things, the kind of things i deeply love, the kind of simple good things that make me happy. panelli, which is a fritter made from chickpeas, caponata, a sweet and sour eggplant dish, kind of like ratatouille but more arab in its influence, a plate of olives and white wine produced from a small batch vineyard run by mary and her husband. this is a panelli? panelli. chickpea flour probably came in