Italian food from passionate young men
From Naples to Sicily, have a taste of what Italy has to offer right here in the Metro North
CANTINA SICILIANITA Beautiful tables decorated with colored glass and tiles will welcome you at Cantina Sicilianita. The restaurant has a very intimate 24-seating capacity and its vibe is more of a casual trattoria than of a formal ristorante. "Cantina Sicilianita was conceptualized from my experience with cannoli," is restaurant owner Mark Buhain's explanation of how his love affair with Sicily gave birth to his business plan.
Mark has then expanded the menu to include a myriad of traditional, home-cooked Sicilian dishes, while still keeping the Filipino palate in mind. "I want people to enjoy the food, not just enjoy taking a picture of it," he says.
Start the meal with Polpette al Sugo (P150), lightly spiced beef meatballs in simple tomato sauce. You can also try the Arancini (P160), which is saffron risotto and pancetta ragù rolled into a ball and then fried.
Cantina Sicilianita's Pesto Siciliano (P170) will probably surprise most as it is not green. This is because Sicilians add in tomatoes to basil, garlic, and cashews to make their pesto sauce. Another must-try is the Pasta alla Norma (P170), named after Norma, one of Vincenzo Bellini's famous operas. It has roasted eggplants, ricotta, basil, and slow-cooked tomatoes.
For the main course, try the Chicken Marsala (P230). Great for both lunch and dinner, these tender chicken cutlets are cooked in Marsala wine, served with a side of potatoes, then topped with mushrooms and olives.
Perhaps a poetic way to end the meal is to go with what started it all—the Cannoli Siciliani (P140). Pair it with a cup of coffee to enjoy Cantina Sicilianita's take on the traditional Sicilian dessert.
Cantina Sicilianita,