A sign stating that ‘Here the pig is magnificated’ dominates the little room in this corner of genuine cuisine behind Ragusa. A gastronomic haven of Sicilian culture, it has been beautifully described by writers such as Leonardo Sciascia, Gesualdo Bufalino and Giuseppe Fava, and by artists like Salvator Fiume, who dedicated a drawing to it. Traditional cooking based entirely on pork, with rare and ancient recipes handed down over four generations of the same family, such as the vinegarflavoured gelatine (formerly with bitter-orange peel) and chops stuffed with salami, caciocavallo cheese and hard-boiled eggs.