Ristorante Balìce

In the heart of Milazzo city, this restaurant is named after an old local technique (balìce) for preserving fish A proud native of Milazzo, young owner-chef Giacomo Caravello (previously of Hotel Signum on the island of Salina) has opened his own restaurant in the city and named it after an old local technique (balìce) for preserving fish such as tuna and sardines. A few highlights from my dinner included spaghetti and black pork lard with cookles; sweet and sour rabbit ravioli with candied ginger & anchovy; and rice pudding, orange & licorice.