On the edge of the Vucciria is a restaurant that dates to 1890, one of Palermo's oldest. In winter, tortellini in brodo (in beef broth), the restaurant's namesake, is the specialty of the house. Year-round you can't go wrong with carni bollite (boiled meats) or the fritella di fave, piselli, carciofi, e ricotta (fried fava beans, peas, artichokes, and ricotta). A mix of tourists and locals crowd the two small rooms.
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