The last refurbishing and the strength of a timeless but full-bodied cuisine with no frills but a lot of substance, perfectly rooted in the most traditional Sicily, make Crocifisso an unmissable spot if you want to taste the best of this region in a quality setting, without any embellishment or excess. From this point of view, Marco Baglieri’s work is flawless. To start, you can opt for the Eggplant arancino with Ragusano fondue, and then go on with the Fassona abbuttunata with creamed eggplant and fried fennel, ending the meal with a nice dessert. Or maybe more than one.
giornalista per riviste di turismo ed enogastronomia italiana, ama le diverse realtà della cucina internazionale e viaggiare
