Cruisy Spots Pittsburgh

Borrello, and Pippo Franco. Three brothers, a single philosophy: that of eating healthy (and very good)

To know this beautiful and good cook, it must be coming from Messina, take the A20 and continue for 76 km towards Palermo and exit at junction Brolo / Capo D'Orlando East then take the SS114 always towards Palermo and after 3 km take the direction of SP146bis Sinagra which will be reached after 10 miles. Once passed in the direction of Ucria about 3 miles on the left side of the road we will find the restaurant of the Brethren Borrello, whose sister Graziella is the queen of The inn offers guests dishes made with raw materials of good quality. In particular, the black pig Nebrodi, Borrello native species that breed in the wild whose identification was only possible thanks to the entire community Nebrodi mountain, that the protection of Slow Food and exalted him to the honor of so many national and Sicilian gourmet chef offering not only the black pig Nebrodi in most recipes Salami, ham, chops, loins, sausage rolls .. Basically everything that is good in the black pig Nebrodi can give the brothers manage to get the Borrello But Monti Nebrodi damage also of great cheeses, and Brothers Borrello know it, know the land of their birth and are able to bring out the best, such as lemon Provola verdello Graziella Chef explains that the "milk and cows, whose power, however, must be based exclusively on aromatic herbs typical Nebrodi, rennet definitely kid .. .. before starting the aging provola see inside a lemon that over time will smell verdello with quest'apprezzato cheese smells

Graziella has prepared for us sheep sauce then we tried it with fresh macaroni ( Pasta ' the house). Here is the recipe: Fry tocchi di carne di pecora con cipolla, sedano, peperoni e qualche foglia di alloro. Dopo aggiungere la passata di pomodoro fresco. Due ore di cottura ed il piatto è pronto" Ecco il menu. Sorprendente la pecora in tegame alla birra.. ..nulla da invidiare ad un giovane brasato delle Langhe

Franco è un altro dei fratelli Borrello. Sa fare di tutto, taglia la carne come i migliori macellai ed arrostisce al barbecue meglio di una steakhouse Franco prepara anche le "stigghiuole", tipica pietanza siciliana..

..si fa con le piccole budella dell'agnello o del capretto (con non più di un mese di vita, alimentato solo con il latte della madre) che, una volta lavate dentro and out and rub gently with the lemon twist spiral is surrounded by a strip of bacon from the same animal with parsley and add salt The wines were all Cottanera Brothers winery Cambria. What struck me in particular Ardenza an IGT Sicilia red with an impact particularly happy with the meals in the restaurant demanding Borrello

Some 'healthy folk like, especially if the group is performing "in Sicily Folk

Much appreciated, of course, also by Pippo Borrello third of talented brothers and patron of the restaurant and with his insights on Nebrodi has created an oasis where nature blend harmoniously with the man who deals with the loyalty, giving it the proper respect due to a generous mother with her children.