In un areale ricco di materie prime eccezionali, da oltre 150 anni, questo bel locale della famiglia Monaco regala colori, profumi e sapori, oggi anche in versione gluten free. La tradizione impera, come nel caso della cassata (che differisce da quella palermitana per una quota di ricotta vaccina) ma il giovane talento dello chef pâtissier Vincenzo Monaco affascina pure con varie creazioni contemporanee.
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