and exactly what was needed before a succulent lunch at the local eatery, Ristorante Al Molo, where we shared a spaghetti with clams for primi piatti and, for secondi piatti, a very fresh “serra” (bluefish?) fish from the market next door that the chef prepared for us (baked in the oven with “some oregano, salt, our olive oil, and that is all!”), along with a bottle of white wine (local unique cattarato grapes) from the Alcamo district of the Trapani region, bottled by Firriato (by now a favorite winery of ours!). Completed as dessert by a local version of blancmange (“blancomangiare alle mandarole abbrustolite”) with an expresso – it can hardly get better!
Dinner back in Scicli, at the Pomodoro Ristorante. (i-escape’ opinion: Our top tip…an elegant minimalist restaurant where brothers Enrico and Giuseppe Gugliotta make their own pasta and, more unusually, bread; signature dishes include a cream of beans with mussels and prawns, and tagliatelle with cherry tomatoes, capers, breadcrumbs and Ragusana cheese). Had the pork for main course, and a specially delicious wheat pasta with a broccoli sauce – divine...with a great red wine dont le nom m'échappait et que le chef m'a gentiment rappelé par courriel...("il vino che avete bevuto mi sembra sia stato il C.O.S. Cerasuolo di Vittoria - Giuseppe)!
December 28, 2010
