A classic Sicilian starter that Art Cibò prepares with precision. Fresh anchovies are cleaned, stuffed with breadcrumbs and sardines, rolled, and served with a fennel and orange salad. The combination is traditional and balanced—the richness of the anchovy is cut by citrus acidity and fennel bitterness. This is how the dish has been made in Sicily for generations.
Tips from diners
This is one of the most iconic Sicilian seafood preparations. If you want to understand Sicilian cooking, start here.
One of the most requested dishes. The spaghetti is cooked precisely, the lobster is sweet and tender, and the preparation is minimal to let the seafood shine. This appears regularly on the menu because it's what both locals and visitors crave. The sourcing is daily—if lobster isn't at the fishmonger that morning, it may not be available.
Tips from diners
Ask if fresh lobster is available when you arrive. If it's not, the staff will offer the catch of the day—they source from Sicilian fishermen daily.
The archetypal Sicilian dessert, made in-house. The shell is crisp, the ricotta filling is sweetened and enriched with candied citrus, chocolate chips add texture, and Bronte pistachio provides warmth and complexity. This is how cannoli should taste—the shell fresh enough to snap, the filling rich but not cloying.
Tips from diners
The cannoli shell should be eaten fresh and crisp. Don't wait—eat it immediately after it arrives at the table.
Eggplant is central to Sicilian cooking, and this preparation—caponata-influenced but more structured—shows respect for the ingredient. The eggplant is fried until soft, layered with tomato and mozzarella, and baked until melting. It's comfort food and sophisticated food simultaneously.
Tips from diners
Vegetarian or not, this dish is worth ordering. Sicilian eggplant preparations rival meat courses in flavor.
The iconic Sicilian pasta dish. The eggplant is fried and stewed in tomato until melting, the casarecce is rough-textured and holds the sauce well, and salted ricotta adds briny depth. This dish is the taste of Sicily—it's humble but perfect when made correctly. Art Cibò respects the tradition.
Tips from diners
Pasta alla norma is the Sicilian answer to cacio e pepe in Rome. Everyone has a version—Art Cibò's is faithful to tradition with excellent ingredients.
Art Cibò Ristorante dai Pupi brings authentic Sicilian cuisine to Rome's Campo Marzio neighborhood. The restaurant specializes in fish—receiving daily catches from Sicilian waters—and celebrates traditional Sicilian preparations: anchovies beccafico-style, eggplant caponata, arancini, and pasta alla norma. The restaurant has earned recognition for refined Italian cuisine with careful preparation and presentation. Chef and staff are knowledgeable about Sicilian ingredients and traditions, making dining here an education in regional Italian food.
The menu changes daily based on what's caught. Ask what's available today—fresh fish daily from Sicily is the restaurant's strength. If something isn't available, staff will recommend alternatives.
Book one to two weeks in advance for dinner. Lunch is easier to access. The restaurant is popular with Romans and visitors alike, and the dining room is intimate.
Ask staff about Sicilian ingredients and preparations. They're knowledgeable and passionate about regional traditions. This is a good place to learn about Sicilian food.
Expect €40-60 per person for lunch, €60-80 for dinner with wine and service. This is mid-range fine dining, not ultra-luxury pricing.
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