This was a delicious and memorable meal I ate at O 'Scinà Trattoria in Syracuse. The sauce on the Palermitano Beef Rolls contained a full-bodied dry red wine made from the almost black Nero d’Avola grapes native to Sicily. I followed up with the “best cannolo in Sicily” according to the husband and daughter of the woman who makes them. They weren’t wrong - it was the best cannolo I had in Sicily, and I tried as many as I could. For science.
Photos by Charles Reeza










