Osteria La Gazza Ladra - Siracusa
 
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
  • Osteria La Gazza Ladra
 
     
The Food Maven Diary - Arthur Schwartz PDF Stampa E-mail

Arthur Swartz - osteria la gazza ladra siracusa 

My best meal in Siracusa was at a very unprepossessing wine bar, Gazza Ladra, where the owner and his wife do the cooking at the back of their small space. With the kitchen open to the room, you can watch them cook if you like. I like. As they are old friends of Iris, they also spent some time with me sharing recipes. I have yet to work out the tuna and Marsala sauce for pasta, but I have already made the bean soup traditionally prepared for St. Joseph’s Day, March 19, which is early spring in Sicily. We happen to be there just the week before.

The idea is to use up all the dried beans, peas, and lentils – plus dried chestnuts -- you have left from the winter, and combine them with the greens that are just coming up from the recently warmed earth. These would include chicory and what we call dandelion but Sicilians lump with chicory, borage, whose purple flowers you see everywhere, making it very easy to find, and, most importantly, wild fennel, which I also wrote about in a previous newsletter (see the Maven’s Diary on my website if you’d like to refresh your memory). Spinach will do; however.

St. Joseph’s Day happened to be the first day of my Cook at Seliano session in Paestum, so besides starting the day with freshly fried zeppole di San Giuseppe – in New York lingo we’d call them custard filled French crullers with a sour cherry on top – we ended the day with this bean soup. In New York, last week, without the essential wild fennel, I used fennel seed, and it was – if I say so myself – very delicious.

Following are the essential details on some restaurants, cafes and pastry shops in Siracusa. Eventually, these will be listed in my guide to restaurants in Italy on my website (right now there are only lists for Naples and Rome), but they will also be archived here, in the Maven’s Diary.

Osteria La Gazza Ladra
Via Cavour,8 (adjacent to Piazza Archimede)
Cell: 340-0602428
Closed Mondays
This is more a wine bar than a restaurant, but you can have a wonderful platter of cold cuts and cheese with your wine, or choose truly homemade food from the brief daily and very seasonal menu. I wouldn’t miss this place. I gathered a few recipes here because everything was so good, and so local, but not clichéd. Tell them Schwartz – Iris Carulli’s friend – sent you.

The Food Maven Diary

 
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