Behind pasta and pesce provide the allegria

Expressive and colourful, rich of excellent products from those of the Sea (pistachios of Bronte, capers from Pantelleria, Avola almond, tomato pachino, Ribera citrus), fine wines and oil of olive, Sicily, in the opinion of the Italians themselves, offers one of the best kitchens of the boot. A singular culinary art that is fed different inputs of multiple invaders (French, Arab, Greek), with the result, very delicious recipes. In Paris, Sicilian cuisine is almost exclusively represented by a family, native of Palermo, Messina, which draws the contours with sensitivity. The conductor is the mamma, which takes the Sicilian in Montreuil Bottega stoves, but his two sons, Ignazio and Guiseppe, who inherited his know-how, working each for their part in Parisian institutions.

More light

La Bottega Sicilian, small restaurant catering fee of mamma Angelina, the pasta wishes roles in typical recipes of the island, as the spaghetti with Zucchini, swordfish, olive oil, garlic and parsley, rigatoni tomato sauce, salted ricotta and basil, or penne with cauliflower, pine nuts and raisins. Ms. Messina is also preparing certain dishes but only on command. Delicious cakes based on ricotta.

Friends of Messina, Ignazio, young head full of ranging, amended at its own discretion certain revenues but to give them either more lightness, or a more refined taste without to be disrespectful to the tradition. The entries are great, whether it be the panelle, fried chickpea flour, salt and parsley; or the succulent caponata, classic among classics, fried eggplant, purple olives, capers, and celery, beside an its slices of bread House anchovy and pecorino. Behind, pasta and pesce provide the allegria. Spaghetti with garlic, olive oil, parsley and pepper, the Norma (Eggplant, tomato ricotta, Basil); Penne with scampi and artichokes, prawns and pistachios of Bronte; Pasta with sardines, pine nuts, grapes, cream of fennel and breadcrumbs... all authentic Sicilian specialties declined with art. Side fish, mixed fried (made with flour of the island), squid, sardines, shrimp and prawn, carries the Mediterranean on your plate. Beautiful card of wines (50 of wines from the island).

Perhaps by mimicry with the atmosphere classy Street, but not Solo Cucina, the néo-trattoria of Giuseppe Messina, Sicilian cuisine is upmarket - and especially is priced higher. Even if its authenticity can be questioned, there is no home the brightness of the recipes developed by Ignazio backyard Bastille. A map, of course, also include all the traditional island, with added some proposals for the day, but everything of a wise classicism. We however particularly liked "u pani cantatu" (bread grilled, roasted, Eggplant basil, fresh tomato and ricotta salted), a crisp, simple and sweet in the mouth entrance, and the astonishing mamma Lina pie made of bread of Genoa, Zucchini (cooked with vanilla) and ricotta, mascarpone cream with. A pure delight!

Casa Vigata, tiny Sicilian Charonne neighbourhood bistro, Roberta Tringale gives his reading of the cuisine of the island. If lunch are often of relatively flat single - stuffed peppers or arancini (Patty stuffed rice, onions, saffron, beef or veal meat, etc.) - the night kitchen is more elaborate. Served on plates coloured Palermo signed with Simone, small Octopus of Mediterranean served hot and large squid stuffed and roast (meat of squid, almonds, pistachios, basil pesto and a bit of pecorino) flanked by a caponata régalent. The cannoli (roll of fried dough with a filling cool and here scented ricotta lemon) is a delicacy for sweet beaks. French and Italian wines in biodynamics.