Casa del Brodo

Frommer's Review

For more than a century, this Palermitan institution in the Palazzo Reale/Monte di Pietà neighborhood has handsomely fed some of the island's most discerning palates, such as the late Count Giuseppe Tasca of Almerita, once Sicily's premier vintner. In its two intimate, plainly decorated rooms, it attracts an equal number of locals and visitors, its atmosphere unchanged over the years.

With a name like "House of Broth," you could well imagine that broth is its specialty. And in truth, there is no kettle of broth finer in all of Sicily than that served here. But Casa del Brodo has many other dishes, too, including macco di fave (meatballs and tripe), a recipe that seems long forgotten in the kitchens of most Sicilians today. The one specialty we always order is carni bollite (boiled meats). Trust us: It may not sound enticing, but it is a tantalizing assortment of tender, herb-flavored meats, especially good when preceded by a savory risotto with fresh asparagus.

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.

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