Sooner or later, you'll need a break from the nonstop seafood of the Sicilian coast, and you'll find just that in a couple of simple white rooms with 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 primi might be cavatelli (small pasta twists) with guanciale (pig's jowl bacon) and delicious pistachios, and your secondi an incredible Angus steak shipped in from Ireland. For dessert, try the cannollata, a cake that resembles a deconstructed cannolo (singular of cannoli).
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