Castelbuono: food and wine tour in one day

A typical day in Castelbuono can only begin with a breakfast at Pasticceria Fiasconaro (Piazza Margherita, 10) where, alongside a wide selection of freshly baked puff pastry and brioche pastry products, a must is a small tasting tour of the varieties of panettone that have made this pastry known all over the world.

After some cultural visits, it's time for a mid-morning break with a granita at Naselli (Piazza Margherita, 12); get advice from Salvatore, master ice cream maker, who will tell you about his latest invention that has to be combined with a soft brioche of course!

For lunch, you can choose Il Palazzaccio (Via Umberto I, 23), where the chef will guide you in an excursus of refined appetizers based on typical ingredients that culminates with a first or second course that will not disappoint you. Alternatively, for a more informal experience, you should visit Davide at his U.V.A. Club (Via Confraternite, 3), he’ll suggest you some traditional dishes or other creatively revisited ones, always combined with great wine. 

To catch your breath take a stroll until you reach Piazza del Castello and treat yourself to a coffee in the shadow of the majestic castle at Micoffee Industrial Bar.

Let the afternoon pass between visits to monuments and museums, but at aperitif time the appointment is at Do House (Via Mastro Giorgio da Milano, 5), a delightful little place next to the main square where you can enjoy a cocktail, a good wine or a craft beer, accompanied by refined appetizers.

For a dinner that you will hardly forget, Nangalarruni (Via Confraternite, 7), the most renowned restaurant in Castelbuono, will delight your palates with dishes based on mushrooms, local meats and vegetables, but above all with excellent wine from its rich cellar: a real food and wine experience not to be missed. If you instead are in the mood for pizza, Sesto Senso (Via Umberto I, 40), with its beautiful garden in the heart of the historic center, is an excellent choice for a quality dinner.