Fattoria delle Torri

In the former vaults of a palazzo in Modico, chef Peppe Barone continues his culinary experimentation on regional dishes like stuffed calamari, broad bean and ricotta ravioli, and u lebbru ’nciucculatu — rabbit cooked in chocolate. But his passion finds the most expression in the bottles of the impressive wine cellar, especially the indigenous cerasuolo di Vittoria. The palazzo’s internal garden of lemon trees becomes the outdoor dining room in the summer.