When

When

It was during the Nineties , when Enrico Briguglio, creator of the “Soste di Ulisse”, wanted to open a typical Sicilian trattoria just in front of Taormina’s cathedral.

This was happening when the “nouvelle cuisine” was very fashionable. Briguglio wanted that his restaurant Al Duomo revaluated the classical Sicilian cuisine, traditional dishes made just like grandmas use to make them regarding the essence and the meaning of the recipes that have always identified the culture of Sicilian food.

Typical dishes prepared with extreme craftsmanship and with the best raw materials delight the palates of Sicilain and turists who wish to taste the real “Beccafico” sardines , tha broad bean (macco) of once or the fried Tuma cheese how it is meant to be cooked.

A simple intuition that in some ways anticipated the trend and that with the birth of Slow Food assosiation assisted to the recovery and the enhancement of foods and neglected dishes and so the rediscovering of the local culinary traditions.

That is why Al Duomo has brought on the cuisine of typical Sicilian food always matched to high quality Sicilian wines aswell appreciated lately and discovered by the international market.

In 2015 Al Duomo, already well known thanks to the Soste di Ulisse, was taken over ,after Enrico Briguglio had sadly passed away, by Vanessa Cannizzaro and her father Giuseppe Cannizzaro , once executive Chef of the restaurant La Giara.

A new adventure was to start with the cooperation of the young and promising Chef Gianluca Lizzio . Their goal was to enhance the authentic traditional Sicilian food and at the same time keep a view on what was happening on international ground.

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