Sooner or later, you'll need a break from the nonstop seafood of the Sicilian coast, and you'll find just that in these yellow dining rooms surrounding an open kitchen. A menu of some of the best beef and veal in Sicily includes an antipasto sampler with cubes of veal gelatin and homemade ricotta. Your primo might be cavatelli (small pasta twists) with guanciale (pig's jowl bacon) and delicious pistachios, and your secondo an incredible Angus steak shipped in from Ireland. For dessert, try the cannollata, a cake that resembles a deconstructed cannolo (singular of cannoli). The restaurant faces Via Maestranza, but the entrance is just round the corner.
Visit the Travel Talk forums for help on planning your trip