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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.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Antipasto
“The antipasto is always good, and is served as a selection of five or six small bites made from vegetables, cheese and meat, as well as mushrooms.”
Michelin Guide -
Home-made bread
“The home-made bread is excellent – the natural leavening process takes almost four days.”
Michelin Guide
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The neighbors closest first
- Nangalarruni Eat · 74
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