The Palazzaccio is a rustic, yet elegant venue, located in an ancient palace in via Umberto I, 23, in the heart of the historical centre of Castelbuono, in the so-called parlour of the city that was the home of the Ventimiglia family, and is managed by the two young chefs, Sandro Cicero and Giuseppe Migliazzo. It is a cosy restaurant with a menu that promotes local and seasonal products. The dishes offered here range from traditional adaptations to creations of the experienced chef’s imagination.
During the harvest period, you will find a variety of mushroom-based dished here. The stars of the show are the rare and precious funciu di basilicu and the black truffle- two typical products of the Madonie forests.
There is a great choice of local cheeses, such as the Caciocavallo delle Madonie, a slow food product. The bread and the pasta are homemade by the chef Giuseppe Dongarrà with flours from ancient grains produced in Gangi. Porcini mushroom Ragù and the light pesto are excellent, as well as the pork, veal and lamb sauce; there is also a wide choice of seasonal vegetables.
The passion and craftsmanship that Sandro and Giuseppe put into each recipe continues to amaze the guests. The owners know that a happy customer is the best advertisement, and therefore always try to amaze them with the ideal dish – “Piglet in a crust of manna”. Manna is a typical Sicilian product consisting of the sap from certain ash trees.
Such an elegant and modern venue certainly couldn’t lack an excellent wine list with over 500 labels of the finest wines of the Madonie: Sant’Anastasia, Val di Suro and Tenuta San Giaime. The guests may also choose from a menu of oils, salts, balsamic vinegars, spirits and even a small menu of mineral waters.