21/05/2025: authentic sicilian restaurant amazing food!!
17/05/2025: Even though Palermo is a mecca for street food, it would be a shame to leave without trying pasta, so I looked for a local trattoria. By the way, a trattoria is a restaurant of a lower level than a restaurant.
It was a trattoria with an unpretentious atmosphere reminiscent of a restaurant with a set meal, and I felt like it would serve warm, home-cooked meals. There were many elderly customers who came alone, but the aura seemed to be that of regular locals.
I searched TripAdvisor for popular menus and ordered at least one from Antipasti, Prime, and Secondi. I also ordered beer and white wine, but the total cost was only 27 euros.
The Antipasti and Caponata were more moist overall than the eggplant I had at Quattro Quantie Salumeria the day before, as they had more moisture. It reminded me of ratatouille, but it felt refreshing.
I tried two new-looking pastas at Prime, and the mackerel pasta was overwhelmingly delicious. The mackerel pasta comes with toasted breadcrumbs and cheese, so you can sprinkle them on to your taste.
I remember the pasta costing about 5 euros per plate, so the noodles were dried noodles, not fresh noodles. Even if you used fresh noodles, the taste of the mackerel would not go well with it.
If you mix the noodles well with the dried mackerel, the noodles will mix with the water and the savory taste will be absorbed into the noodles, and it will be savory like a stew. The slight fishy smell was completely covered by the breadcrumbs and cheese.
The other pasta had boiled potatoes and a little cooked pork on it, and I just sprinkled some cheese on it. It didn't have any special sauce, so it looked plain, but the starch from the potatoes made a nice sauce.
In fact, it's hard to call potato starch a complete sauce, but the subtle sweetness of the potatoes did penetrate the noodles. However, it was too light and heavy, so I had to sprinkle a lot of cheese to make it taste better.
Secondero chose grilled sea bream because he was more attracted to seafood than meat, and like Italy, he grilled it with generous amounts of olive oil. The sea bream was large, and as you can see from the color of its skin, it was cooked very well.
The skin had a perfect crispy texture and salty taste, and the thick white flesh was moist from head to toe. The olive oil added a lot of flavor to it, and its presence was distinct.
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