Peppe, the chef, and Gaspare, sommelier, are writing a new chapter of a culinary story that the Giacomazza family has been carefully composing for decades. Peppe and Gaspare are the second generation and they continue to celebrate Sicily courtesy of a refined, often original score that rolls out generous, 100% authentic flavours of fabulous delicacy.Italy’s rich ingredients are a secret for no one. Chef Peppe nonetheless manages to surprise by the quality of his produce, like gambero rosso, semi-cooked in a creamy risotto crafted with buffalo milk butter, or a gutsy bisque of shrimp heads enhanced with dried lime powder… Alternatively, how about house-made agnolotti filled with cheese and paired with a rich smoked butter sauce, sage oil and four-year-old parmesan?A meal in the stylish Botte, in which a homely vibe continues to reign, is an opportunity to (re)discover the delicacies of Italy. This experience is further exalted by Gaspare’s splendid wine cellar, which bears witness to a weakness for the Nebbiolo grape variety.