Ma Che Bontà

Frommer's Review

Surely pasta dishes in Palermo don't get much better than this. The fettuccine arrived flavored with fresh mint, sautéed baby eggplant in virgin olive oil, and freshly caught swordfish. One platter contained two versions of ravioli: one stuffed with crabs, the other with sage-flavored mushrooms and rich cream. The tagliatelle was a taste sensation with tuna roe, almonds, pistachios, and fresh tomatoes. If you have room for a main course, stick to the fresh fish, such as tuna in a bittersweet sauce or swordfish roulades with an herb-flavored stuffing. "No! No! No!" everyone shouted at the suggestion of dessert -- and then proceeded to devour the homemade cannoli and almond parfait with warm chocolate.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.