My Viceré

Viceré Sicily has a deep link to its land and in particular with the island of Ortigia, Siracusa’s pearl. A small heaven considered to be the real historic centre of Siracusa and my homeland, the place where I grew up fascinated and surrounded by immense beauty; it is my inspiration even in the present, a guiding light to thorough research of refined elegance and an highly sophisticated taste.

In this corner of the world, byzantin art met the roman age and it’s the charm of this places, the baroque style of Siracusa’s Duomo, the Temple of Athena or the wonderful Maniace Castle that mix together with the surrounding, lovely nature and that brought me to give birth to Viceré Sicily.

My Sicily

The history of Ortigia and Sicily is my history, the historical monuments, the baroque buildings made with white stone, the charming scenery and the clear signs of the passage of ancient cultures are always source of inspiration and the heart of Viceré Sicily. The meeting with old cultures is the core of the tradition even in meals; mixing and meeting are always values to protect. Ancient tastes mixed perfectly in order to give birth to many delicacies, each one unique in the world.


The master confectioners of old times, like Miteco, author of the first cooking book, come to a new life in today’s Viceré. The most dainty delicacies from Ortigia are the typical pastries from the sicilian tradition like Paste di mandorla (Almond Pastries), Cannoli, Limoncello, Rosolio and Cioccolato, all historical excellencies and a proper triumph of tastes from our Sicily.

History Bond

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Try and taste the delicacies of the Sicilian noble tradition