Frumento

A pizzeria in Acireale near Piazza Duomo where the dough itself is the argument: there's the classic Neapolitan, and then a Sicilian version made with ancient organic grains they've named after the place. Fried starters, including an arancino made with local cavolo trunzu, ease you in before the pizzas arrive loaded with carefully sourced ingredients. The wine list runs deeper than you'd expect, and the menu shifts with the seasons.