

CANVAS OF PLANS & DRAWINGS |
INTERIOR & DÉCOR, but with a twist |
HOTELS & RESTAURANTS, beyond mainstream |
Notes on ART |
Into big AFFAIRS | INSIDERS |
GLIMPSES |
Keywords:
Tucked into the heart of Taormina, Nunziatina feels less like a restaurant and more like being welcomed into someone’s home – one rich in Sicilian warmth, generosity, and charm. Born in 2022 from the shared vision of Salvatore Lo Giudice, Christian Sciglio, Guido Spinello and Dario Zappalà, the concept blends food, hospitality and atmosphere into a single, immersive experience. It’s Sicily told simply, but beautifully.
The kitchen is firmly rooted in local tradition, but elevated with precision and care. Ingredients are thoughtfully sourced, many native to the island, and treated with a respect that lets their character shine. The result is a cuisine that feels both grounded and expressive – a balance of rustic simplicity and baroque flair.
During my visit, two dishes captured this spirit perfectly. First, a stuffed cuttlefish, paired with sea urchin, parsley pesto and squid ink sauce – rich, delicate, and unmistakably Sicilian. Then, bottone – meaning a form of fresh stuffed pasta – of chicken with red pepper and aged caciocavallo cinisaro – comforting, yet layered with unexpected depth.
Since 2025, Nunziatina has joined the Bella Repertoire group, known for its commitment to experience-driven hospitality. Rather than dilute its identity, the partnership seems to have strengthened it – positioning the restaurant as a reference point for thoughtful, authentic dining in Taormina.
There’s a sense, here, that nothing is rushed. Plates arrive with quiet confidence. Service is attentive without being overbearing.