A sign stating that ‘Here the pig is magnificated’ dominates the little room in this corner of genuine cuisine behind Ragusa. A gastronomic haven of Sicilian culture, it has been beautifully described by writers such as Leonardo Sciascia, Gesualdo Bufalino and Giuseppe Fava, and by artists like Salvator Fiume, who dedicated a drawing to it. Traditional cooking based entirely on pork, with rare and ancient recipes handed down over four generations of the same family, such as the vinegar-flavoured gelatine (formerly with bitter-orange peel) and chops stuffed with salami, caciocavallo cheese and hard-boiled eggs.
