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? chickpea flour that comes in
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? chickpea flour that comes in with 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
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? chickpea flour that comes in with 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
stuff foraged from the hills, supplemented by some nice fattening grain during the winter months when wild food is less easy and less plentiful. they catch here the animal. only with the trap. right. it s a shame that they don t let you shoot. i like pigs. not to hang out with, to eat. i don t have a tattoo of a pig or anything, but i like them fine, and when given the opportunity to shoot one in the brain or see one shot in the brain so that i may suck on its entrails and other parts, i m down. that s why it s called cheering me up from some manic depression. bang, and this pig is like pauly. you won t see him no more. even with the brain dead, the heart still goes on beating, sort of like pick a
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? chickpea flour that comes in with 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.