Pachino, the town of Cesarina Giuseppina, knicknamed Pinella, is one of the southernmost towns in Italy, a place that is warmed by the rays of the sun, more than any other.
Close to the African coast, the foamy waves of the sea rich in fish, feed a culinary tradition characterized by the spicy fragrance of Mediterranean herbs, the heady taste of strong, dark wine and the flavor of the renowned tomatoes. Although young, our Cesarina’s stories allow us to relive the traditional family atmosphere, just as her dishes pay homage to the intense flavors of her area.
The secret of the Cesarina
I enhance the flavor of my dishes with extra virgin olive oil produced from our land
Giuseppina shows of the finest Sicilian flavours and dishes with her traditional family recipes. To start her Taste Experience, the Cesarina offers her guests a rich appetizer; local cheeses (pecorino, caciocavallo from Ragusa and provolone from Modica), bread rolls stuffed with ricotta, sausage and extra virgin olive oil, and bread rolls seasoned with onion, parsley, tomato, salt and oil.
As a first course, the Cesarina serves 'caserecce', homemade pasta with Sicilian pesto made with almonds, tomato, garlic and basil. The next course is pork fillet gently cooked with milk, flavored with black pepper and rosemary, accompanied by caramellised onions with raisins and pine nuts, and a soft grilled aubergine, tomato, and provolone cheese tart.
To round off the evening, Giuseppina serves a ricotta cassatine. These are fried cakes made with a fragrant mixture of ricotta, sugar, cinnamon and vanilla, and a typical sesame and almond nougat with honey, cinnamon and dried orange peel.