Nangalarruni

Looking for an expert of food and wine, and most of all, an expert of tradition, who took upon himself the responsibility of preserving that knowledge that changed the humanity and the world? Peppe Carollo of the restaurant Nangalarruni in Castelbuono, to quote Ermanno Olmi, is just that, but also a fine connoisseur of wines and a passionate mushroom collector.

 

In the heart of the characteristic historical centre of Castelbuono, along the main street of the city that once belonged to the Ventimiglia family, nested in a little alley is Peppe Carollo’s restaurant. At “Nangalarruni” (the name comes from the famous woodwind instrument featured in many Sicilian folk songs) you can try the inland Sicilian cuisine – apart from meats and the cheeses, the dishes are mostly made of seasonal vegetables and mushrooms.

 

A cuisine associated with seasonal products and dishes with an antique flavour, some of which have been revisited in a modern key with a touch of creativity, like the fillet in a manna crust with almonds and pistachios, and many other products with unique and authentic flavours. Among the antipasti, you will find the Caponata della nonna with aubergines, the tortino di panecotto (a savoury pie), a selection of typical meats and cheeses of the Madonie mountains, black pig lonzino smoked with tobacco, roast beef marinated with citrus fruits, mushroom and ricotta gratin, greens with smoked Cacciocavallo, mushroom and potato pie, cream of ricotta and truffle. As your first course (primi), you can try dishes like mushroom soup, organic legumes and greens, cheese, pepper and wild mushroom spaghetti, fusilli with pork mince, garden vegetables and basil ricotta, pasta with tenerumi greens, potatoes, zucchini and salted ricotta, and a fondue with smoked caciotta and truffle. The second course (secondi) could be served at a royal dinner! Choose from a pork fillet in a crust of manna or baked in foil with a sauce of mushrooms and vegetables, served with a side of rosemary roasted potatoes, tagliata steak with smoked salt, the hamburger (beef, chicory, pecorino San Nicola, crispy onion and a cheese sauce), roasted pork in citrus sauce, pork fillet stuffed with Ragusano cheese, swiss chard, cheese fondue with black bee honey, rabbit stewed with Madonie spices and truffle. A sumptuous lunch that can only be concluded with a delicious dessert: the typical Castelbuono Testa di Turco or the cassata with ricotta ice cream.

 

This destination is a must not only for gourmets but also for wine enthusiasts, with a wine cellar that counts an assortment of over 600 labels. In summer, you can also eat outdoors. There is also an option of a tasting menu.