Dal Picciotto

How we got there?

“Dal Picciotto” is only 300m from our residence at Via dal Pozzo. We often pass by and study the menu. Years ago we had already used it and remembered it as not too bad. We had reserved a table through “The Fork”, but that was completely unnecessary as there were only 3 tables occupied, 1 person in the kitchen and 1 person in sala. The waitress was sincere and nice, admitting immediately that she had no clue about the wines. Nixy selected a blend of Ansonica and Catarratto from Donnafugata.

Caponata, 2 arancini, 2 panelle, olive nere and a big amount of fresh cheese (buffalo?) with pistachios. The caponata was wonderful. The kick was the freshness, not cooked creamy consistence as caponata often is. The arancini and the panelle were also very good from fresh material. The amount of cheese was inappropriate. 2 pieces would have been enough gettin instead some more variety. 16 € was the price (4 points)

The fish balls were served on a burrata sauce, which was actually nice. I liked the topping with shredded almonds, but the taste of the fish was too hidden by the other ingredients.

The polipo was cooked to perfection but the puree al zafferano was lacking or present only in a homeopathic quantity. Instead of the expected puree, there was again burrata.

Ravioli con Capesante e Gamberi in salsa di crostacei

What a shame! This could have become a great dish. The ravioli and their filling were excellent and with a bit of butter or EVO and maybe a hint of shrimps, it would have been heavenly. But all was covered by this mediocre sauce that tasted of canned crabmeat. And this is not a dish you can prepare for 13€.

Cassatina, I think as it should be. For me, all Sicilian desserts are too sweet. I will take up the challenge and produce an original Sicilian piece with less sugar.

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