Turn-of-the-20th-century wooden cabinets, marble-top tables, and cast-iron ovens characterize this neighborhood bakery. Come here for the locally beloved snacks that can be combined to make an inexpensive meal. The big pot on the counter holds the delicious regional specialty pani ca meusa (boiled calf's spleen with caciocavallo cheese and salt). The squeamish can opt for some chickpea fritters, an enormous arancino (deep-fried ball of rice filled with meat), or the outstanding cannoli.
Reviewed by suejoe from S. Florida on 8/12/07
Im a middle ages American of Sicilian ancestory. This place sells the same food only available in the ONE Sicilian resturant in all of NYC. The food was wonderfull and a great value. You must go and please try the Vasteddi, forget what it is just eat it!!
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