About Us • From the Menu • Selected
Wines • A Few Recipes • Email
Welcome to Cucina Papoff!
Our restaurant, situated in central Palermo, at 32 Via Isidoro La Lumia, is located inside a nineteenth-century building. only a few steps from
Teatro Politeama. The restaurant has a high ceiling and arched stone walls,
and before its most recent remodeling housed a bakery. In
fact an Art Nouveau stained glass window has been recovered with the words
"Give us today our daily bread." The name Papoff was chosen
by the first owner, using his mother's maiden name, as she was born in Naples of
aristocratic Russian parentage. It's
easy to find us.
Cucina Papoff has been in business for more thirty years, and today you
can still find a range of recipies that with care and attention
merge with rustic, traditional Sicilian cuisine, all served in a warm and accommodating
atmosphere, perfect for both informal dinners and memorable milestones.
Great attention has been given to the wine list, which is the result
of an intensive search among Sicilian and national (Italian) wineries, offering the
very best quality for the price.
We're open every day except Sunday for dinner from 7:30 to 11
PM (and closed for the month of August). We occasionally open for lunch exclusively by reservation.
Otherwise, reservations are recommended at email@example.com.
From the Menu
Stuffed Swordfish and Tuna
Tiny Herring and Marinaded Shrimp
Maccu (Cream Soup of Dried Fava Beans with Wild Fennel)
Pasta with Herring and Wild Fennel
Gnocchi with Gorgonzola and Pistachios
Linguini with Red Mullet
Pasta with Broccoli Sauce
Herring and Tomato Balls
Stuffed Beef Strips
Fillet Mignon in Red Wine Sauce
Sword Fish Chunks in Citron and Caper Sauce
Our extensive wine list features dozens of Sicilian varietals as well as
international mainstays such as Chardonnay. Among the Sicilian wines, we
particularly recommend some of the "native" whites and (among
the reds) Sicily's hearty Nero d'Avola to accompany the typically Sicilian
dishes we serve. Naturally, the quality of the best wines varies by vintage
- even in sunny Sicily - but the following have been remarkably consistent
over the last few years.
Maria Costanza, by Milazzo, varietal based on Inzolia (a Sicilian grape)
Terre della Baronia Bianco, by Milazzo, varietal based on two Sicilian
grapes, Inzolia and Catarratto
Chiaranda del Merlo, by Donnafugata, varietal based on Ansonica
(a Sicilian grape) and Chardonnay
La Fuga, by Donnafugata, Chardonnay
Etna Bianco (Etna White), by Murgo, varietal based on two Sicilian
grapes, Caricante and Catarratto
Diana, by Baglio Hopps, Nero d'Avola (a Sicilian grape) and Cabernet
Triskele, by Corvo, Nero d'Avola
La Segreta, by Planeta, Nero d'Avola and Merlot
San Rocco, by Principi di Butera, Nero d'Avola and Merlot
Camastra, by Regaleali, Nero d'Avola and Merlot
A Few Recipes
The choices seem endless, but for your consideration we've chosen three
recipes from our menu. For success, we recommend you use the freshest ingredients
Gnocchi with Gorgonzola (Italian blue cheese) and Pistachios
Ingredients:480 grams of gnocchi, 200 grams of Gorgonzola, 30 grams
of butter, 250 grams of whole milk, about a cup of shelled pistachios.
Preparation: Boil the gnocchi until hot and tender, but not too soft.
In a small pan melt butter with milk, bringing to a slow boil. Add Gorgonzola.
Pour sauce over gnocchi and sprinkle with pistachios.
Swordfish and Citron Kebabs
Serves several people.
Ingredients: Five pieces of fresh swordfish for each wooden skewer,
four citron slices for each kebab, capers (in water), white wine, lemon
juice, salt, pepper.
Preparation: Place the fish and citron (alternating fish and fruit
slices) on a skewer. Grill the kebabs, steaming with white wine. When they're
almost completely cooked, add capers, lemon juice and pepper to taste. Grill
some more before serving warm.
Fettuccine with Sword Fish
Serves four people.
Ingredients: 400 grams of fresh fettuccine or similar pasta, 250
grams of fresh swordfish cut into small cubes, two small cloves of garlic
diced, white wine, two sprigs of fresh mint leaves chopped, two large ripe
(fresh) tomatoes chopped into small pieces, about two cups of fried zucchine
and eggplant (aubergines) diced, olive oil.
Preparation: Boil pasta. Brown the garlic and swordfish together
and steam in white wine. Add mint and tomatoes, and salt and pepper to taste.
Let cook for a few more minutes. Mix this sauce with the pasta, sprinkling
the eggpland and zucchine pieces over it.
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