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At Cacio e Vino our chef brings to the table a selection of authentic Sicilian recipes, all made with fresh ingredients imported from the Island of the Sun: authentic Sicilian food brought to your table by authentic Sicilians!
Our wide selection of pizzas, baked in a wood burning oven, presents an irresistible choice of classics, plus some of our favorites with a strong Sicilian character. The Schiacciate, our flatbreads, feature an array of mouthwatering ingredients stuffed in a thin double-layered sheet of pizza dough and then baked for a few extra minutes for additional taste. If you want to try something different, indulge in our choice of Farciti, our Sicilian stuffed calzone: prepared from a sheet of pizza dough, Farciti are filled with delicious ingredients, sealed, and then baked in the oven to get to your plate warm and crunchy.
Our small plates feature some of our Siclian signature dishes. There is something for every palate and taste: salad with fresh fava beans for the diet-conscious, pasta with eggplants (the original Norma rigatoni!) for the vegetarian, seared Mediterranean sardines for the gluttonous, or our special sweet and sour tuna filet for the healthy, just to mention a few. Our chef will also present a rich variety of specials every day…. all dishes should be paired with one of our exceptional Sicilian wines. Ask our sommelier for recommendations.
The simplicity of preparation and freshness of ingredients will make your dining experience at Cacio e Vino unforgettable: we hope our food will be able to take you on a tasty multi-sensorial journey through Sicily's flavors and scents. Enjoy……and Buon Appetito!
Here are some of the ingredients that make our specialties unique:Bronte Pistachio
Italia, Sicilia
This variety grows only in the hilly, volcanic soil of Bronte. Emerald green in color with an intense, unctuous and resiny aroma, Bronte Pistachios are harvested by hand in small quantities. Though superior in quality this pistachio is struggling to withstand competition from less flavorsful and less expensive nuts from Iran, Turkey and America.
Production Area:Commune of Bronte (Province of Catania)
Giarratana Onion
Italia, Sicilia
Giarratana, located in the Iblei Mountains, is famous for its large, incredibly sweet onions. The bulbs have a light brown skin, white, savory flesh, a slightly flattened shape, and can weigh up to two kilograms. They are delicious when eaten raw, in a salad, or when dressed with oil and salt. Given their size, the onions are often used as a "spoon" to hold cottoie fava beans from the plateau of Modica.
Production Area:Communes of Giarratana and Monterosso Almo (Province of Ragusa)
Noto Almonds
Italia, Sicilia
Three varieties of Noto almonds are cultivated here: Romana, Pizzuta d'Avola and Fascionello. The first has the best flavor, intense and aromatic, but is the least appreciated by the market on account of its chunky, irregular shape. The almond is the queen of Sicilian confectionery and is used to make pasta reale (marzipan), martorana (marzipan fruit and vegetables), almond milk, nougat, mustazzuoli biscuits, amaretti and cassata, the baroque pudding par excellence.
Production Area: Communes of Noto, Avola, Rosolini, Canicattini Bagni (Province of Siracusa)Ragusano
Italia, Sicilia
This cheese, known as 'the treasure of the Iblei mountains', is shaped like a parallelepiped and has a rich, golden rind. To make this rare cheese, the cheesemaker must be strong and, at the same time, possess the finesse of a fine craftsman. This cheese is produced from November through May when the local pastures offer over 100 different varieties of herbs. Made with raw milk from cows, primarily the Modicana breed, the best Ragusano is aged from eight months to two years.
Production Area:Communes of the Province of Ragusa and some communes of the Province of Siracusa Salina Caper
Italia, Sicilia
On the island of Salina the caper bush is part of the landscape. Until the advent of tourism, the caper was the crux of the island's economy, but is now in crisis due to competition from cheaper North African produce.
The capers are picked one by one and stored in wooden barrels in layers alternated with rough marine salt and are ready to be eaten after a couple of months. Salina capers stand out for their firmness, perfume and uniformity. They can be stored for up to three years.
Production Area:Island of Salina (Province of Messina)
Trapani Artisan Sea Salt
Italia, Sicilia
This unrefined artisan sea salt is produced by evaporating sea water in huge shallow pools near the seashore. On the coast near Trapani, against a scenic backdrop of water, windmills and white pyramids that turn pink with the sunset, craftsmen work the piles of salt in the traditional way. Trapani Artisan Sea Salt seems saltier than commercial table salt, as the large flat flakes dissolve more quickly on the tongue, imparting a salty sensation faster than normal square crystals. This salt is actually more salty than table salt, as it contains more potassium and magnesium and less sodium chloride.
Production Area:Communes of Trapani, Paceco, Marsala (Province of Trapani)
