Nel cuore fine e pulsante di quello che Federico De Roberto chiamava ne “I Vicerè” il salotto di Catania, una storia dei sapori che si ripete ogni giorno da oltre un secolo. Il cannolo, tradizionale e pure con qualche variante (pistacchio di Bronte, cioccolato), e la cassata, un po’ meno barocca di quella palermitana – rappresentano una quota importante della vasta offerta, che guarda felicemente anche al nuovo.
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