Sicilian Chef Enzo Oliveri shares with you his recipe to make authentic Anelletti Alla Palermitana. Quality ingredients and amazingly clever method. It is clear why this dish is a winner! Sicilians eat Anelletti also during Ferragosto (Mid August Day). Anelletti Al Forno (Serves 4) Ingredients: – Olive oil (200ml) – Aubergine (4 slices) – 1 […]
Write us your suggestion until this coming 21st September: your best idea will go to the menu. The new creation by chef Enzo Oliveri is pasta cooked as usual – a little bit al dente – then deep fried and seasoned with a pinch of salt & pepper. The result? It is crunchy and delicious, […]
Italian online magazine “Cucine d’Italia” dedicates a feature to our restaurant “Tasting Sicily Enzo’s Kitchen”. Its foreign correspondent Katya Marletta visited our place in London Piccadilly and reveals Enzo Oliveri‘s recipe for “Involtini di pollo alla Siciliana”. It is one of the best plates in our menu! Thanks to photos by Sergio Mattioli, the feature […]
Fresh, easy to eat and simply delicious: our “Carpaccio di Polpo Maiolino” is one of the most loved starters in our menu. Some guests order the octopus as main course as well. Our chef Enzo Oliveri chooses octopus from his native Sicily: the Maiolino is a fine variety of male octopus which has two rows […]
In our restaurant chef Enzo Oliveri selects the best tuna steaks and cooks them as Sicilians do: marinated with red onion in sweet and sour sauce. In Sicilian language we call this ancient recipe Tunnina cca cipuddata. It is very popular all around Sicily because, for centuries, the fishing of Red Tuna had a big role […]
Let’s discover our menu! This week we focus on the Enzo‘s signature dish “Casarecce con Guanciale di suino nero dei Nebrodi e Pistacchio di Bronte”. What a super-tasty recipe! Casarecce are typical pasta tubes, short and twisted. You can use them also for Pesto. They are great “al dente”. Guanciale is cured pork cheek (because […]
Every recipe tells a story: in our menu we named “Pasta del Commissario Montalbano” (Inspector Montalbano’s pasta) a really typical recipe from Palermo, featuring bucatini with sardines, wild fennels, onions, raisins and pine nuts. It is a super-tasty dish, using humble ingredients which elsewhere are not very used and popular. Wild fennel grows spontaneously everywhere in […]
