According to our guides, Salvo Ficara and Adriana Breuer, they beg up at 3am to begin making their ricotta. Their cannoli filling will be the standard by which you judge all other cannolis, not to mention their smoked cheeses. The Tricotta cheese (ricotta infornata) is not to be missed. Do whatever you can to get their little plates served to you. This is a flavor expedition. Their wine pairings are spot on.
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