It’s a deceptively simple place, that’s been run by the same family since it opened in 1892.
You’ll realize how extraordinary it is once you have a taste of chef Corrado Assenza’s granite (crushed ice drinks), gelato, or pastries.
Typical breakfast consist of almond granita and brioche.
Respecting the ingredients and tradition is what made Caffè Sicilia a wonderful place. Simply magical
I'd wash this down with a Witbier anyday.
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Do you brew your beer using picobrew?
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