The house opens directly on the Sicilian coast; with a little silence, one can even hear the waves. Concetta Perez has lived here forever. She was born and raised in Termini Imerese, and knows every corner of this small town halfway between Palermo and Cefalu. Just as she knows all the secrets and flavors of the local culinary tradition, and is proud to show it when given the opportunity.
A geologist by profession, Concetta devotes much of her free time to cooking. Her passion for cooking has been in place ever since she was a child. A love that never waned. Also, a love of fresh fish, which is never missing from her menus. Our Cesarina has not lost the desire to experiment with new recipes. Just sit at her table, in a well-appointed and welcoming atmosphere, to savor the warmth and flavors of Sicilian cuisine.
The secret of the Cesarina
While I cook, I can smell the scent of the sea
• Seafood salad (potato puree with local fish)
• Bucatini with sardines and wild fennel
• Tuna sfincione or octopus with croutons (depending on season)
• Bluefish (or sardines) meatballs or pan-baked sardines (depending on season)
• Parfait with almonds
• Limoncello from Sicily
Refined selection of local wines
Fresh, delicious, and varied: seafood provides the backbone of Palermo cuisine, and Concetta knows this well. It is no coincidence that her Taste Experience begins with a seafood salad, combining the local catch of the day with a base of potato purée. Her knowledge of local produce shines through in the first course, which is Bucatini pasta with sardines, a dish that combines the thick pasta with those with the famous oily fish, infused with the flavour of wild fennel.
The second course, on the other hand, varies depending on the season. Depending on the month, in fact, our Cesarina serves a tuna 'sfincione'; the fish is first browned in a pan and then added to a sauce of tomatoes, anchovies and onions, and meatballs made from freshly caught oily fish. Depending on the season, Concetta prepares baby octopus with croutons, together with pan-baked sardines stuffed with breadcrumbs, cheese and capers.
Having tasted these flavors, what could be better than a classic dessert? Concetta’s menu ends the meal with a pleasurable cool sensation: a parfait with almonds and Limoncello lemon liqueur.