Town : Palazzolo Acreide,
Province of SIracusa (From Siracusa (about 38 km) – following the SP.287 the “Mare-Monti” follow the signs for Palazzolo Acreide).
Ristorante da Andrea (http://www.ristoranteandrea.it/index.html)
via Gabriele Judica, 4, 96010 Palazzolo Acreide (SR), Italy
Andrea Restaurant is located in the historic center of Palazzolo Acreide (a UNESCO World Heritage Site)
Their dishes are seasonal and delicious. Maiorchino cream, black pig ricotta ravioli with pistachio crust and Siracusa lemon, rabbit “their way”, carob custards are some of the courses that constantly accompany their menus. In every season the nearby land of Monti Iblei gives us its gems to enrich our dishes of truffles, mushrooms, wild herbs, cereals, typical Sicilian fruit, local meats and trout of the “Manghisi”.
Most of the products come from their family garden that they personally manage, while the rest is meticulously selected from local producers who still retain the “tradition” of the Sicilian culinary art. They cater for celiacs, vegetarians and vegans. How many restaurants have a mission statement like the following:
“My cooking is based on the quality and seasonality of the produce and the search for the traditional origins of the recipes as well as the use of technological innovations.
We are part of the Chef’s Alliance Project for Slow Food where we use produce from the Presidia for our local cooking and we mark them on the menu with this symbol .
I also seek out my own suppliers to find the best produce We do careful targeted and continuous research to find the very best food.”
As well as the Slow Food producers there are others that deserve to be mentioned and are listed below.
Matteo Carri (firstname.lastname@example.org) has recently returned from Sicily where he was researching his next tour.
He spoke at our Sicilian lunch and offers this review and some photos of his lunch experience at Andrea..
We arrived at Andrea’s on a Monday lunch and the place was empty. Lucky for us as I got to speak to Andrea and the very knowledgeable waitress well acquainted with the local flavours.
Andrea explained to me about the black pigs that are the local Slow Food presidium, which I will be visiting in my next trip.
The first page of the menu lists all the slow food produce used in the cooking, the salt from Trapani, Giarretana onions, Bronte’s pistachio and off course the pork from Palazzolo Acreide the small baroque town away from the major tourist routes.
After a week eating truffle in Tuscany I didn’t want to go for the truffle at lunch but the waitress totally sold it to me as she said their truffle is much lighter that the one we get in the north. Ravioli with truffle it is then!! Sure enough, the flavour was much softer and not as hard to digest. I didn’t make things easier for my stomach when for main course I went for the pork cutlets breaded in pistachio. Just as delicious as it sounds.
At this point I am totally full but the waitress found my weakness when she offered me a Crème brûlée made with carob and a little glass of marsala to close the curtains.
Amazing food, amazing attitude and pride in the local produce and producers. If you are in the area it is worth a detour.