Palazzo Previtera Kitchen & Bar, Linguaglossa
The mustard exterior of the Linguaglossa is a result of a wiggle along the narrow streets in this sooty Baroque village on the slopes Mount Ethna. Palazzo Previtera. Inside, a nostalgic meal of Italian Alfio Puglisi has meticulously restored the flamboyant, shrunken-in-thewash palazzo to its former glory. His family owned it since the 17th Century. Alfio’s tenure is timely as Etna’s community renaissance has seen new-wave wine makersThe number of chefs, restaurateurs, creatives and other professionals moving to European The fertile slopes are home to many cities. The guesthouse’s new restaurant is headed by Chef Alberto Carpinteri (of Alto Etna, a mineral-rich region in Italy, is used to create a unique blend. Japanese Mediterranean cuisine. Tagliatelle with chicory and bottarga, stuffed with gyozas or perciasacchi – an ancient Sicilian wheat. The seasonal ingredients that make up the mercifully small tasting menu come from local farmers and foraged on the fertile slopes of the volcano (grapes saffron mushrooms). The restaurant is a homey place, where guests can enjoy Sicilian Gazpacho, hanger steaks marinated with koji, or saffron, while chefs cook in the open kitchen.
Casa Diodoros, Agrigento
It is only in Sicily that a lovingly renovated farm, which has been converted into a restaurant and cooking class run by a local family, can be found just a few feet from a beautiful, preserved farmhouse. Roman temple. Indeed, Casa Diodoros The Temple of Concordia is reached via a series of herb-lined steps in Agrigento. UNESCOValley of the Temples has a sustainable agricultural mission that gives it privileged access. The warmly lit restaurant in the barn, with its chicken-wire cabinets that display the history of the area, and the home-cooked classics like bean stews and traditional pasta with a pillowy, warm center, is committed to increasing organic production for the park’s native bounty, including pistachios and almonds. Bookings are available for cooking classes and tasting sessions to gain a better understanding of the project.
Duomo, Ragusa
Ragusa Ibla, with its pastel Baroque palaces and cave houses that look out over the Hyblean Mountains from the streets, is a talebook town that has a Brothers Grimm feel to it, unlike the grand South Eastern Baroque towns that are listed by UNESCO in the Val di Noto. The architecture of the town alone attracts a steady stream of tourists, who want to take naps in the “cave rooms”, and admire the baby-blue, flamboyant palazzi that sandwich the puppet theatres. The old town of the city is a magnet for gourmands as well, with its collection plush, moodily lit restaurants. Duomo, for example, is the first. Ciccio Sulamono, a leading Sicilian Chef, is behind this two Michelin-starred restaurant. Duomo is spread across four rooms—a perfect sliver of Baroque Palazzo La Rocco. The philosophy behind the restaurant is to source only the best Sicilian products from local suppliers and use traditional methods. This is because culinary creativity can be lost when using inferior ingredients. Sicily’s best, salt-infused bounty, is then whipped into artistic plates that honor Sicily’s mosaic history. The eight-course tasting menu is not frothy or overly creative, but it does offer a variety of dishes. Punters may choose to go with the more traditional caprese or the innovative (but still not kooky) eight-course taster with a Sicilian wine pairing. Sultano’s high standards are evident in everything from the perfect-formed Sicilian Cassata Puddings (an Arabized Catanian Classic) to the wafer thin glasses and artwork.
