Simply the very best restaurant in Comiso, Tocco D'Oro is a culinary gem, serving exceptional Sicilian cuisine with a creative Mediterranean flair. Featuring a fabulous menu that celebrates the flavours and aromas of Sicily throughout each dish from the earth and the sea, Tocco D’Oro is a family affair with Nuccio Cilia and his son Riccardo Cilia in the kitchen as executive chefs, and Barbara Stancampiano as maître d'hôtel and sommelier. Originally from Palermo, Barbara met Nuccio when they were both at the premier cooking school in the Sicilian capital, and together opened Tocco D'Oro in 2005. Arriving for dinner our first evening in Sicily, we were seated in the beautiful outdoor garden overlooking a picturesque 18th-century fountain fed by clear mountain water. Beginning with a delicious bottle Sicilian Almerita Brut Spumante and two mouthwatering amuse-bouche, we were overwhelmed by the menu based on the earth and the sea and capture the essence of the island.
A delectable layer-cake of culinary influences, Nuncio and Riccardo's cuisine relies on key island-grown ingredients, shellfish and citrus, tuna and swordfish, almonds, pistachios, ricotta and elegant wines. My favourite dish, which I ordered each time we dined at Tocco D'Oro was 'In Riva al Mare', a spectacular selection of raw fish, seafood, oysters and king prawns that was simply heaven on a plate. Also outstanding was the 'Polpo di Primavera', a superb dish of seared octopus on zucchini and mint purée with peas, fava beans, green beans, tomato confit and candied lemon cream — artfully presented and absolutely delicious. Most memorable was the warm hospitality and genuine affection that Barbara showed us each time we dined at Tocco D'Oro, that we felt like family, from introducing us to her son, chef Riccardo and husband chef Nuccio, to giving us a tour of the entire restaurant, and sharing her passion for Sicilian food and wine. As a parting gift, she gave us a copy of 'Guida ai Migliori Ristoranti in Sicilia' highlighting the best restaurants in Sicily, which naturally includes Tocco D'Oro — a true Comiso gem, it will always hold a special place in our hearts.
The menu was heavenly with creative dishes typical of the region
Almerita Brut Spumante DOC Sicilia
The beautiful outdoor table at Tocco D'Oro on a gorgeous warm evening
The menu was heavenly with creative dishes typical of the region
Tall glass candle holders stood proud on each table
Amuse-bouche
Second amuse-bouche
Warm breads fresh from the oven - fabulous!
Tocco D'Oro homemade grissini were absolutely delicious and completely addictive
2017 Tenuta Regaleali Lamùri Nero d'Avola from Sicily
A rich, intense and velvety ruby red wine, Nero d'avila the most important red wine grape in Sicily
Carricante Etna Bianco
Sommelier-owner of Tocco D'Oro Barbara Stancampiano brought me a glass of lovely fresh water that flows from the mountains and feeds the fountain and 'abbivairatura' in the main square
Passionate about food and wine, Barbara was also enormously friendly and generous of spirit, and made our dinners at Tocco D'Oro evenings we will never forget — grazie tanto
18th-century fountain in Tocco D'Oro courtyard which is fed by mountain water
Comes residents come and fill bottles with fresh clean drinking water
Old sign indicating the piazzetta (small square) is an abbiviratura,
or communal drinking water fountain
Surrounded with lush palms and greenery, dining outdoors at Tocco D'Oro
was like dining in a tropical oasis with exceptional cuisine
Tartare di vitellina con caviale di tartufo e orto di stagione
Executive chefs Nuccio and Riccardo Cilla
Riccardo finishing a sauce in the kitchen
Chef Riccardo garnishing my crudo with some Sicilian olive oil
In Riva al Mare: a spectacular selection of raw fish, seafood and king prawns
La Siciliana 3.0: Seared albacore on an onion crema of Giarratana, tomato confit, caper, olive paté
Polpo di Primavera: Seared octopus on zucchini and mint purée with peas, fava beans, green beans, tomato confit and candied lemon cream
Filetto agli aroma di Sicilia: Sautéed beef filet with Palermo-style breadcrumb crust, potatoes, tomato salad, capers and olives
Medium rare beef filet with Palermo-style breadcrumb crust
Sicilian tomato salad with capers and olives
Patatine fritte: pommes frites
Il Ballo del Palato:: Tonno Rosso scattato con cipolla di Tropea in agrodolce, trucioli di pane, limone candito e gel allo zenzero
Nebrodi black pig pork belly cooked at a low temperature for 14 hours and served with spinach and 'palate all cenere', or ash potatoes, where they are covered entirely with hot ash and cooked for many hours
Setteveli a Modo Mio: Con sfera di cioccolato all'acqua, crumble e gelato di cioccolato amaro
Chef Riccardo presenting a sweet culinary masterpiece
Assoluto di mandorle: Panna cotta, madeleine, coccante, crumble e gelato di mandorle Pizzuta di avola
Barbara gave us a culinary guide as a gift showing the top restaurants in Sicily,
in which Tocco D'Oro is listed
Executive chef Riccardo Cila (figlio), Maitre e sommelier Barbara Stancampiano e suo marito Nuccio Cilia
Dessert amuse-bouche of housemade marshmallow with tart 'fiche d'india', made from prickly pears which grow on cactus plants found throughout Sicily
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