Di Martino dal 1910

Durum wheat and the legacy of Gragnano define the ingredient-led approach at Di Martino dal 1910 in Palermo. The menu celebrates the al dente texture of pasta shaped through traditional bronze dies, ensuring a porous surface that clings to robust Sicilian sauces. A standout coda di rospo is prepared with a light searing technique, preserving the succulent moisture of the monkfish while developing a delicate crust. The aroma of freshly roasted coffee and citrus-infused pastries fills the air, signaling a commitment to artisanal quality. Texture is explored through the 'antipasto caldo,' where the crispness of panelle meets the creamy interior of potato crocchè. Flavor profiles are anchored by the saltiness of cured meats and the sweetness of house-made gelato. This is a sanctuary of technical consistency, where the simplicity of a roast beef panino is elevated by the quality of the grain.