Page 73 - #45 English

Sixty square meters that think big, Starting from breakfast, during the
with an offer that changes during the day, whole day colors and tastes tell the story
in the name of palate delights and con- of authentic Sicilian kitchen. In the very
viviality of loyal customers. The care that central Via Cesarea it is common to see
Don’Cola offers to the customers conveys clients waiting in line for having a fragrant
passion and enthusiasm and celebrates a croissant, stuffed on the spot. Among the
tradition that shines also through the uni- musts, we suggest you to try Bronte’s pis-
forms, with suspenders and coppola (the tachio cream and almond cream, or a tasty
typical Sicilian hat). alternative to Sicilian cannoli, stuffed with
Based in Genoa since 2008, Don’Cola fresh ricotta, and cassata cake. The long
has recently decided to get renewed counter, despite of its majestic aspect,
entrusting the restyling to Costa Group, lets the products be the real protagonists:
that combines the freshness of the colors croissants, cassata, almond paste, cannoli…
with a pleasant Sicilian atmosphere that but also freshly baked focaccia (a typical
arises in the baroque weaves of the walls, Genoese specialty) for all tastes (you
enriched by gaudy yellow touches and by should not miss the one prepared with five
the counter decorations, whose austerity grain cereal flour).
is minimized by the stripes on the floor.
The place of honor is obviously re-
served to the products: from the preserves
behind the counter, to the wines exposed
in the hanging crates and frutta di Mar-
torana (typical Sicilian marzipan sweets),
a Sicilian masterpiece of taste.

At lunchtime Don’Cola changes its by Costa Group, and designed by the Swiss
aspect: the tables redouble and the coun- company PHI-IHP SAGL) based on the
ter shows the dishes prepared during the celebration of typical street food, with
morning, like arancini di riso. In the after- a reassessment based on excellence and
noon the place is the ideal set for a coffee sustainability both from the point of view
break or a tasty snack, and then another of nutritional aspects (the dishes are pre-
change leads to the happy hour, with a pared with variations of “fried-not-fried”,
selection of regional products, cheeses and gluten free, lactose free, vegetarian and
cold cuts, special olives, cucunci, preserves vegan products) and of the attention paid
and marinated vegetables, protected by to the selection of the products, to their
Slow Food association, and a fine selec- preparation and to their environmental
tion of Sicilian wines and international and social impact, with a dynamic ap-
cocktails, originally prepared and served. proach to food, inviting the customers to
Every tasting selection is accompa- walk, to run, to cycle and to discover the
nied by a postcard, representing a stylized pleasure of living the city enjoying the
Sicily and indicating the origin of every taste of hot and fragrant specialties.
product, for a conscious sampling.
Di Marco brothers’ initiative gives
life to another project in Via Palmaria, just
a few steps from Via Cesarea, next to the Don’ Cola, via Cesarea 33R-T 010
famous Mercato Orientale (Oriental Mar- 5955648- e-mail: info@doncola.com-
ket). It is an innovative concept, applied to web: www.doncola.com
the most traditional gastronomic format of To>>>Go-P-assaggi di Gusto,
ancient Genoa: the fried-food shop. via Palmaria 31R-T 010 553702-e-mail:
To>>>Go - P-assaggi di Gusto is the to.go.streetfood@gmail.com
name of the new location (manufactured Study, design and project: ,
Paolo Torpia
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