A beacon of culinary light shines in Sicily's interior, a region generally filled with good, but simple, places to eat. Ambitious—and successful—dishes include tuna tartare with orange essence and fillet of baby pig that's served with a sauce made from bottarga (cured tuna roe) and green olives. The dining room decor is simple and elegant, but the terrace is the place to be in summer. From town, follow Viale Ciancio and Viale Gaeta about 1 km (½ mi) north of Piazza Cascino.
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