Park in one of the streets near this restaurant and prepare yourself for a delightful journey through Sicily and its culinary traditions! Chef Pino Cuttaia, who is demonstrably in love with his native island, highlights his ingredients in a simple and unfussy way, as demonstrated by the shellfish pasta minestra and the black Nebrodi suckling pig with a tomato-based “sugo della Domenica” (Sunday gravy). The two small dining rooms with a modern and minimalist feel offer an attractive setting for this enjoyable culinary experience, enhanced by the elegant service provided by the experienced Vincenzo and his team. Wine-enthusiasts will appreciate the interesting selection of labels (including large bottles popular with connoisseurs) which, like the cuisine, has a Sicilian focus. We recommend the 2019 Baglio Cristo di Campobello Adènzia, a red wine with earthy notes and delightful finesse.