Freshly caught fish, farmer’s vegetables. And what about the Slow Food presidia cheeses or selected meats? Nino knows the territory with its products, breeders, fishermen and their history. We do gluten-free cooking and safeguard traditional products by always proposing them in an innovative way



Lila Bentivegna was born in Sciacca and grew up in the Hostaria del Vicolo. He loves Slow Food presidia, kneading ancient grain flour and revisiting his grandmother’s recipes. She likes to cook pasta, rice and discover new desserts. Cuoca a passion, she joined the Hostaria del vicolo kitchen in the summer of 2010.

He attended cooking classes with Gabriele Ferron at his rice factory Pila Vecia, and with Fabio Tacchella at his cooking school.



Angelo Principato was born in Sciacca and as a child he used to go fishing with his dad. He began to love cooking as a child and today he is dedicated to the preparation of appetizers and second courses. He loves raw fish and Sunday soccer games.

Graduated from the Sciacca Hotel School, his work experience begins during the school course, in various restaurants in Sciacca. After school he had a great experience at the Verdura Golf Resort & SPA in Sciacca.