Peppe Cannistrà’s new dishes, decorated by watercolour drawings from Fabrizio Foti, I Banchi’s new menu is a beautiful example of Ciccio Sultano’s “considered cuisine”.
A kitchen that browses the book of tradition, translating each recipe into a modern language, lightening the preparation, adding new ingredients and rationalising the composition of the dishes. This kitchen evolves and refines the taste of those looking for an informal and family style place. A bakery with a kitchen, open from 8am until midnight, with an hourly supply of food. Going from breakfast to snacks, from aperitif to lunch, from tea to cocktails, from pizza to dinner. You’ll also find a shop with Sultano’s products, an extraordinary wine cellar with the option to take away. We asked Peppe Cannistrà which new dishes he recommends: «the red mullet, gazpacho and asparagus, a hymn to spring; the green spaghetti with blue fish, lime and Ragusano; grazing lamb to celebrate Easter; or the frozen cassata. Tradition updated».
A practical mind