Butter and anchovies, as I like it

    We celebrate World Pasta Day with a refined version of butter and anchovies pasta: homemade spaghettoni topped with […]

Cod alla ghiotta, in I Banchi style

  The cucina educata (mindful cuisine) of I Banchi presents recipes where stories and flavours delightfully meet. On the menu, […]

Octopus with Carrettiera sauce

  Octopus with Carrettiera sauce is a typical Sicilian dish. At I Banchi, we transform traditional recipes into cucina educata […]

Fish carpaccio with Ginepraio Gin

  Our fish carpaccio is a dish that refreshes both the mind and the palate. We prepare it with amberjack […]

Olives and good oil

  At I Banchi, we use the oil from Frantoio Sallemi of Comiso, available in various labels and formats for […]

I Banchi opens for street art night

  On the 7-8-9 October, I Banchi will stay open evening time to bake scacce, sfincioni, pizza and arancini. Our […]

The leaves fall: it’s a new season for the lamb.

  In Autumn, everything becomes yellow and sweet. Peppe Cannistrà’s lamb lacquered with carob and slow-cooked is in line with […]

Jar Desserts

  The jar desserts are on the menu at I Banchi. These tasty multi-layered creations by Fabrizio Fiorani are made […]

Lemon frost as it used to be

Lemon frost was the dessert for everyone, made with a few ingredients: lemon peel, water, sugar and starch. Once infused […]