"Dai Pennisi" butcher shop and kitchen

On December 16th 2017, "Dai Pennisi", as an expanded version of the old family business, that now includes an annexed restaurant. The Pennisi Butcher shop started decades before, in 1968. It was first opened by Saro Pennisi, who made his trade into a great passion, growing a successful business through the years, and transmitting his own love for innovation and venture through the butcher’s trade to his children and grandchildren. Saro Pennisi always made sure he sold a refined selection of meats, only high-quality products. He always explained the product in detail to his clients and gave advice on how the meat could best be cooked and garnished. Sicilian breeds such as the Maialino dei Nebrodi, and charcuterie produced in his own business (so from the Dai Pennisi team), such as bacon, guanciale, salami and lard. But the real speciality of the Dai Pennisi butcher shop was the local delicacy, the sausage Al Ceppo, now included in the slow-food presidium for biodiversity. It’s prepared on a large oakwood board, in Sicilian ‘a chianca’, made from a century-old oak tree. Saro’s children and grandchildren took inspiration from his passion and transformed the historic “bottega”, adding a restaurant to the original shop, with a modern open grill kitchen. The result was Macelleria con Cucina, a dining experience where innovation meets family traditions. The proposed cuisine is a tale of Sicilian festivities with loved ones, of the generous and welcoming world in which the Pennisi Family was raised.