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When you open a restaurant choices in the area of kitchen should make the owner are basically two: stay Anco-Rato local traditions or break away and fly towards dishes "foreigners", I mean as such even those in the immediate vicinanze.Il reasoning that leads inevitably to choose is the question whether people will be happy to eat if the food is similar to that of your own home or would prefer to find something diverso.Vi are local, especially in the south of nos- other country who have followed, with success, this second hypothesis by entering their menus of national and international. The "Signora Sara" has preferred to remain faithful to his land and today, almost forty years after the day that served as its first customer, can rightly be absent orgogliosa.Oggi anchors are things cinquan'anni ago revisited, refined and lightened on the cutting un'evoluzio- that it has followed the evolution of gusto.Era 1976 when San Vito Lo Capo , Tourist resort par excellence, located on a remote corner of the earth "Capo San Vito" pointing north, embedded between two nature reserves, "Riserva dello Zingaro" and "reserve" Mount Hood ", with almost three miles of golden sand, beautiful rivals the most renowned paradises of the South Seas that has experienced the last two decades a progression in the tourism sector that has no equal. Several residents that were fishermen, construction workers or peasants, who had the cunning and the will to look beyond ", to" dare ", investing and risking, well, the result gave them reason, including, Rosaria Graziano and her husband Anthony Barraco, they decided to start on the path of opening a small restaurant pizzeria cola "Signora Sara" . The first trend had been to offer customers good pizzas cooked in a wood oven and appetizers fried eggplant, zucchini, olives cunzati, fish and vegetables, cheeses and meats, only later, in the wake of the first success, pizzas and entrees "'Signora Sara" decided to enter the first and second courses. Today, not surprisingly, has become the most popular local San Vito Lo Capo is now managed since 1993 by his son Joseph and his wife Katia, where you can enjoy between the pizzas, the excellent "Rianata", the "Cabucio," the " Spiking "and among the first courses: the" couscous ", both fish and vegetables," Busiate "pesto alla Trapanese, all'aromatica and the slaughter masterfully prepared by Katia. To this we must add the good fish from San Vito served in many different ways, a rich selection of wines exclusively from Sicily and the excellent table service directed by Peppe who with his staff, courtesy and experience compliment.
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