Our story

Ficopalo is a piece of Sicily in Via Molino delle Armi, on Milan's old canal ring.

The wall

The mural you see when you walk in was not bought off a shelf: prickly pear pads in dusty blue and deep teal on cream, with orange flowers. The colours of this website come from there.

The kitchen

Arancini that change every day, stuffed cunzato sandwiches, and Mediterranean flatbread baked on the testo — not a piadina: thicker, softer, layered and filled to order. Plus the baked classics: anelletti al forno, aubergine parmigiana, paccheri alla Norma.

Where it comes from

• San Marzano tomatoes
• Buffalo mozzarella from Campania
• Sicilian salted ricotta
• Sicilian extra virgin olive oil
• Bronte pistachio
• Capers from Salina

The proverb

Our menu says «…cu mancia fa muddichi…» — whoever eats makes crumbs. It is a Sicilian way of saying that eating well leaves a trace, and that the mess of a lively table is a good thing.