Sicilian cooking is cooking of ‘curtigghiu’, or of the courtyard, where people meet to talk. It is in this establishment, in the street with the most active nightlife in Catania, colorful and cheerful, that the owner, Emanuela Panke, a true Roman, has decided to mix Roman and Sicilian flavors. The carbonara, amatriciana, cacio cheese and pepper and the gricia are recommended. Thin, crunchy with a light dough. With an interesting and sought-after selection of beer. The service is very courteous.