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The Cuisine

Absorbed. Contended by the sea and Mt Etna. Descended upon an oasis of green mazes, blooming boulevards and checkerboard trees. Asked to be part of the welcoming atmosphere of our restaurant, that from that garden, those trees and flowers take its fruits and serve them to your table.
Traditionally good, quality simply.
History and innovation, soaked in that passion that always distinguished us, patrons of a culinary experience always different, constantly outstanding. Sicilian delights get their ingredients from our gardens, our citrus groves. Authentic flavors enhanced from the sophisticated combinations, from our chef, Piergiorgio Alecci, virtuous choices. A young kitchen brigade that will lead you in a tasteful tour where your palate will be the star.

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The Chef

Piergiorgio, a reserved and thoughtful man, in his cooking is looking for a balance between simplicity and freshness of the raw materials and the smells they give off. His combinations are balanced to not dominate one another, enhancing the natural integrity of the materials and processing them with new and modern cooking techniques.

The chef Piergiorgio Alecci was born in Catania, the city on the slopes of Mt. Etna, where he attend the Hotel Management School. Willing from the beginning to learn the culinary art, he travels around Italy and Europe looking for new flavours, expanding his professional and cultural background. Despite his young age, his partnerships are important: with chef Andreas Zangler, at Therasia Resort at Vulcano island with chef Crescenzo Scotti when he won a Michelin star, in London, at Aspleys, with the Michelin-starred chef Heinz Beck, with chef Emanuele Mazzella and lastly with chef Roberto Toro at Belmond Grand Hotel Timeo in Taormina.

In 2018 his path leads him to Donna Carmela Resort & Lodges (Riposto – CT), a resort belonging to Faro’s family, world-renowned nurserymen that from more than 50 years export plants all over the world and now with Donna Carmela are a landmark of the excellence of the Sicilian Hospitality.

This resort, located in a 10.000 squared meters nursery, allows chef Piergiorgio to experiment a local cuisine, collecting from the garden and the orchard vegetables, officinal herbs and fruits, as well as exotic fruits, that nowadays are at the basis oh his most significant dishes.

The partnership with Donna Carmela is really satisfying for the chef and his team and leads La cucina di Donna Carmela restaurant to be mentioned on the Michelin Guide. His cooking has not been only loved by his guests but also by multi-starred chefs Bruno Barbieri and Massimo Bottura.

The Winery

Our glass cellar with open vault, with its veiled transparency, does not hide elegance and refinement, the wide range of wines, jealously guarded by our sommelier, allows you to taste the best of Etna, Sicily and not only: inevitable, in the selection, directly from the cellar of our property, the wines Pietradolce. The company located in Solicchiata, a few kilometers away from the town of Castiglione di Sicilia on the north side of Etna, tells a story of passion and attachment to the earth. Respect for the ecosystem, as well as Etnean traditions, represent the heart of the company’s philosophy. The company Pietradolce, has always used organic cultivation, without the use of pesticides or insecticides, marked by environmental sustainability, both in the vineyard and in the cellar.

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La Cucina di Donna Carmela
Via contrada grotte, 7 Carruba di Riposto (CT)
+39 095809383
+39 3423984601