The hidden restaurant in Taormina that “drove” Madonna wild

Il Nunziatina is slightly tucked away. We could even call it the classic hidden restaurant. In fact, it’s located on a small slope in Taormina that might be overlooked by those distracted by the majestic San Domenico Palace just before it. In any case, it was discovered by the entourage of singer Madonna, and it took just one meal for her to fall in love with its dishes. The popstar, visiting — like many Americans — the locations featured in the hit television series White Lotus, reportedly would have done anything to hire the chef, take him to Los Angeles, or at the very least enjoy his cooking for her last day on a boat before flying back to the States. A story that piqued our curiosity and prompted us to explore every aspect of the venue.

Dionisio Randazzo, executive chef of the Nunziatina restaurant

Nunziatina, the Taormina restaurant that “drove” Madonna wild

Right from the entrance on Via Roma, with walls adorned with numerous ceramic hearts in dazzling shades of red and turquoise, you can sense the eclectic and boldly colourful aesthetic of the sign. A blend of styles and designs that gives the interiors undeniable character. Equally striking is the aqua-green bar you encounter upon entry, dedicated to the cocktail offering (the property is the same as the Morgana Club). Here, the motto “you eat with your eyes” is taken as a guiding principle, as evidenced by the plating from executive chef Dionisio Randazzo.

Stuffed cuttlefish / sea urchins / parsley pesto / cuttlefish ink sauce

Despite his international experience, the chef from Terrasini has not forgotten his Sicilian roots: a few dishes that show respect for what the land offers according to the season, with ingredients from both sea and land handled with solid technical skills. Beyond the varying levels of intensity in flavour, the result is a cuisine for everyone — decidedly tempting and contemporary. This is clear in dishes like the stuffed cuttlefish, risotto with mussels, tenerumi and puffed pork rind, or the chicken alla cacciatora buttons. A formula capable of attracting an international clientele, guided in their wine choices with care and expertise by sommelier Alfio.

What the American popstar liked

On a warm August evening, it seems Madonna was delighted by the Sicilian interpretation of some great classics of Italian cuisine reimagined by Randazzo — in particular, an elevated cacio e pepe, a dish she is said to be very fond of. Made with local products (spaghettino alla chitarra from ancient Castelvetrano grains, “parmesan water”, an infusion of several pepper varieties, and Ragusan caciocavallo cheese in the final emulsification), it reportedly won over the Queen of Pop, who congratulated Dionisio, telling him it was “the best I’ve ever eaten”.

That’s what the chef told us, still hardly believing what happened: “She enjoyed everything, even the Mozia salt-baked dentex. But she goes wild for cacio e pepe. It was a private event, which became emotional for me thanks to the standing ovation from the table, joined by Madonna herself. A day that we at Nunziatina will remember forever.”