Mediterranean Sea and culture for a very fine food experience

A’Nica, the small one, in Sicilian dialect. This is the name of the gourmet restaurant & pizza in Via Alloro, playing with the name of the restaurant owner, Annika Petersson La Rocca, a Swedish woman who loves the land and the art of cooking. The place is already one of those that capture you, between the Giardino dei Giusti, dedicated to those who protected the Jews from the Holocaust and the churchyard of the Chiesa dei Cocchieri. The offers very refined food.

The Club Corone Oro Sicilia have to prove. Ernesto Berardi from Cosenza, chef, his assistants Vincenzo Mezzatesta for the first courses, Luca Ezzine for the appetizers, Antonio Galioto for the second courses and the pizza maker Daniele Cammarata do some really remarkable things.
We taste the freshest scampi marinated with citrus fruits, with manderini and orange sauce, honey, prickly pear sauce, fresh tender octopus steamed smoked with rosemary with lemon ricotta chenelle and cream of carrots and cream of celery, for resume the typical Palermo octopus salad, the caponata decomposed with apples and capone (some dolphinfish) accompanied by a sweet and sour red sauce garnished with parsley powder. And we decide to assign the two gold crowns to the restaurant.

We continue with eastern Mediterranean tuna with linseed oil and sesame oil and risotto with red prawns from Mazara, creamed with prawns and seasoned with zucchini sauce and am ombrina, (shi drum) with Colonnata lard and saffron purée . We also taste the pizza seasoned as a sfincione. Even the pizza deserves to receive the “Trinacrie”. The wine “bianco di nera” (white wine from black grape) Viveur is cold at the right temperature, and also a bit sparkling. Perfect with everything we taste. A delicious lemon sorbet prepares us for the cassata that the pastry chef Giovanni La Rosa has prepared for the occasion. The Sicilian food and wine culture now reaches very high peaks.