The Cabibbo brothers with the experience of years have created special dishes faithfully preserving the aromas and ingredients of the late baroque age. Guiseppe Cabibbo is in charge of the restaurant, chooses the wines and looks after public relations. He has cultivated a quiet family atmosphere underlining the respect for tradition in an exceptional land.

We must point out the delicacy of the dishes elaborated by Nuccio Cabibbo the renowned chef.

A mixture of old and new- where ravioli di ricotta alla ragusana meets cavati broccoli e salsiccia. Maccheroncini with fresh mushrooms are served with cavati and artichokes; tagliatelle with walnuts; pasta with sardines; tortiglioni alla siciliana.

It is difficult to choose the main course from succulent braised pork, stuffed chops, sicilian beefsteak and ragusan sausage. All these consort with the magnificent barocco speciality of a generous helping of mixed roast meats accompanied by herbs and grilled local vegetables.

Then the desserts-cannoli di ricotta flavoured with marsala wine, mousses, cassata siciliana, lemon sorbet and crema di ricotta the latter made from the fresh milk of the flourishing dairy industry of Sicily.

Il Barocco

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