ABOUT US
ABOUT US
Citrus is a symbol of luxury and hospitality in southern Italy, particularly in Sicily from where the Cicala family emigrated. It is also a dedication to Joe Cicala’s great-grandmother, Clementina. The snake represents Angizia, the pagan snake goddess of the Marsi tribe who inhabited Angela Cicala’s familiar region of Abruzzo.
We are proud to serve authentic family recipes, rooted in the folklore and traditions of Italy’s southern regions.
Benvenuti e buon appettio!
We are a southern Italian restaurant located inside the historic Divine Lorraine Hotel on North Broad Street, in Philadelphia, where husband and wife chefs Joe and Angela Cicala, bring you the region’s most authentic Italian dining experience which focuses on seasonality, sustainability, and most importantly, simplicity.
Citrus is a symbol of luxury and hospitality in southern Italy, particularly in Sicily from where the Cicala family emigrated. It is also a dedication to Joe Cicala’s great-grandmother, Clementina. The snake represents Angizia, the pagan snake goddess of the Marsi tribe who inhabited Angela Cicala’s familiar region of Abruzzo.
We are proud to serve authentic family recipes, rooted in the folklore and traditions of Italy’s southern regions.
Benvenuti e buon appettio!
We are a southern Italian restaurant located inside the historic Divine Lorraine Hotel on North Broad Street, in Philadelphia, where husband and wife chefs Joe and Angela Cicala, bring you the region’s most authentic Italian dining experience which focuses on seasonality, sustainability, and most importantly, simplicity.
Piedmonte
Wine Dinner
November 12, 6:30 pm
ANTIPASTI
Vitello Tonnato Classico
Thinly sliced veal loin, tonnato sauce, capers, frisee
Cortese, Fontanafredda Gavi di Gavi 2017
Cipolla al forno
con salsiccia di Bra e fonduta
Bra-style sausage, roasted sweet onion,
castelmagno fondue, shaved black perigord truffle
Dolcetto, Vietti “Tre Vigne” dolcetto d’Alba 2018
PRIMO
Agnolotti dal plin con burro, salvia,
Parmigiano Reggiano e tartufi bianchi d'Alba
Pork, beef and veal filled Agnolotti, butter, sage,
Parmigiano Reggiano, shaved Alba white truffles
Barbera, Massolino Barbera d’Alba 2017
SECONDO
Brasato al Barolo
con tuberi assortiti su polenta
Braised beef loin in barolo reduction,
seasonal root vegetables, polenta
Serio & Battista Borgogno "Cannubi" Barolo Riserva 2013
DOLCI
Torta di nocciola con zabaglione
Piemontese hazelnut cake, vanilla bean zabaglione
Moscato, La Spinetta “Oro” Moscato Pasito 2008
$195 per person
5 courses including wine pairings.
Reservations necessary.
To reserve, call (267) 886-9334
or email angela@cicalarestaurant.com
Please note there is one seating only, which is at 6:30 pm.
Please alert us in advance of any dietary restrictions, and our kitchen team
will be happy to accommodate.
