I Cucci

I Cucci is open all day, and a section of the menu is devoted to toasts, breakfasts, big salads and sandwiches. But in the kitchen is one of the best chefs of the Sicilian new wave. They call themselves a «bistrorestaurant»: the bistro- prefix stands for the desire to meet the needs of a touristic city like Palermo, but we’re still talking about a Restaurant and a Chef with capital letters. Sarah is a feisty and determined woman, but at the stoves she adds some lightness and a graceful quality that turn local ingredients into dishes like the Allinguate anchovies with red cabbage and Avola almonds leaves.

Giorgia Cannarella

Bolognese di origine e milanese per lavoro, è web editor di Munchies con escursioni cartacee su Gazza Golosa e Dispensa