Il Faretto In Rosolini

An informal evening with colleagues, topped off with excellent cuisine. From the sharing seafood appetizers to the main courses and dessert, everything was excellent. The service was impeccable, friendly, and empathetic, which is hard to find these days. The atmosphere is simple, but that doesn't hurt on these evenings. If you choose Faretto, you're choosing it for quality.

I had bruschetta, which was very flavorful, well-seasoned, and therefore delicious. I only had to add a little extra salt because I had a higher salt craving that day. The mixed salad with everything was also a delight—fresh, crisp, and very well-balanced. It's just a shame that the salad came without dressing, even in a restaurant that is certainly above average. Unfortunately, many restaurants in Italy miss out on valuable points with their customers, whom they could impress with a homemade salad dressing. So, here too, I had to order sugar separately from the provided ingredients for my dressing. A salad dressing without a balanced amount of sugar isn't a salad dressing. Or, as a general rule of thumb in cooking, where there's salt, there must also be sugar. You don't always have to taste it prominently; often it's enough if it just subtly enhances the flavor. My main course was a Pizza Capricciosa—and finally, after three failed attempts, I got a classic Neapolitan pizza. It was thin, with a crispy crust and large air bubbles, but unfortunately, the oregano wasn't in the tomato sauce; it was sprinkled on top afterward. Since my previous pizzas here always lacked oregano, I specifically ordered it this time. So I can't say whether it would have been included by default. It's clear that if it were sprinkled on before baking, it would burn. That's why it belongs in the tomato sauce. This flavors the sauce and distributes the oregano aroma evenly across the pizza. In particular, the untopped areas around the edge would also get the expected, typical Italian pizza flavor. This would make the crust even more appealing. For dessert, I chose a lemon mousse. Unfortunately, it was semi-frozen, but the flavor was a sweet highlight. A real mousse should be airy and light; this one had a consistency more like ice cream. As a result, when scooping out slices with a tablespoon, the pretty, round mousse practically squashed. ... I ordered two 0.33-liter Coca-Colas to drink. The real highlight came with the bill. Including the two-euro cover charge, the total was a very reasonable 29 euros. I'll definitely be back.

Found this restaurant on our last day, tucked away it is well set with plenty of tables. The food was really tasty and the service by Denis was excellent. Prices are really reasonable, I would recommend this restaurant if you are within the vicinity

Friendly and professional staff

The waiters are very polite and very quick to serve customers, and the price is very low, the location is very clean and elegant.

Exceptional pizza. Light, tasty, and served with the courtesy of those who have loved their craft for a lifetime. When a place lasts this long, there's a reason. Highly recommended ♥️

Great pizza, the service is very friendly.

I should start by saying that I could eat anywhere in the world, but no one can cook like my wife. This location is a new one for me, having gone with colleagues because we were away on business. I can say that in terms of quality, there's no equal in the Rosolini area. Despite there being an evening (not ours) with a demonstration, the dishes arrived very quickly. The CARBONARA was truly five-star, tasty, and a full plate. The main course was a bit more modest, but no complaints there. Anyone passing through Rosolini simply must visit this place, which is also open for lunch.

I think it's the best restaurant in the entire province of Syracuse.

Good quality pizzas, ultra-fast service!