Palazzaccio

Bread that takes four days to leaven tells you roughly where you stand with this rustic Sicilian trattoria, tucked into the pedestrianised centre of a medieval village inside the Parco delle Madonie. The kitchen keeps things firmly regional, letting the surrounding countryside dictate the menu. Antipasto arrives as a rotating spread of local vegetables, cheese, meat, and mushrooms. A Michelin Bib Gourmand, and priced like the countryside it cooks from.

One honor, in evidence: