And finally, a cannolo split between the two of us bc it was ginormous. Freshly filled with wonderful, creamy, sweet-but-not-too-sweet sheep’s milk ricotta & chopped pistachios from Il Segreti di Chiostro, recommended on the same site that sent us to the dive bar for the arancina. Highly recommend.
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that looks super!
here are some others - with mouthwatering pics of cannoli, other pastries and - arancini!
Fortunately I just ate lunch before looking at these
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arancini and canolo — so wonderful. And a good caponata as well
Looking at the menu at the Osteria just amazed me — I had to check the date to make sure it wasn’t an old post but I guess some places have avoided the inflation runup. I mean, the secondi prices were just unbelievable. And looking at the instagram, the same as three years ago.
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We are used to dining for far less than in the US while in Berlin, but these prices really blew our minds.
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these are largely family businesses - the labor cost in the US has shot up massively.
I havent been in Sicily for a year, but Id say they have to price very competitively to survive.
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I’ve haven’t back down in Sicily since pre-pandemic, but I have been through northern Italy a lot. There, I’ve seen movement in prices, however so slightly upwards. And that is at family-owned businesses, as well. North of the border, where we live part of the time, it is more evident, even if it is measures in E0.10 increments, not dollars at a time.
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I agree. some movement but not as radical as here. I think the loss of food industry labor in the US, as well as the pressure to pay a living wage for the first time here (unlike Italy) has been a big factor in the US price rise. Obviously both countries face rising food costs. We will see when we return to Lake Garda in a few weeks - tho there most of our dinners will be paid for by our hosts so we will be oblivious of the cost.
We really enjoyed Buatta Cucina Popolana. We weren’t able to get reservations there but we walked in right at open and were able to dine outdoors. Probably the best bucatini con sarde of the trip and its anelletti was outstanding.
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