Sicily in Paris, a real invitation in the heart of a palermitan market orchestrated by the chef Ignazio Messina. The entrance looks like a typical grocer's shop, the bottega is opened at any time of the day:
- For a caffè break with numerous typical pastries,
- For a tasting at the gelateria with home-made ice creams (eat-in or take-away),
- For the aperitivo, with antipasti, cocktails and wide range of wines.In the main room of the restaurant, food hall atmosphere, open-plan kitchens with counters and windows. Here, no pizza, in the plate we celebrate the flavor of the raw product strictly selected, often imported from Sicily. As we are gourmands, special distinction for the pasta, the gelato nocciola* hazelnut, and the Torta di Mamma Lina (cake of zucchini with a heart of sweet ricotta).
To note: catering services, privatizable spaces, cooking-classes of Sicilian food, and special à-la-carte menus for home-cooking.
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Scusi, che cos'è la Torta di Mamma Lina ? *
Excuse-me, what is it the Torta di Mamma Lina ?
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