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A bright basil pesto from Genoa with the addition of potatoes and string beans with garganelli pasta. Perfect summer dish!

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CHEF CICALA

BUILDS A 

PIZZA OVEN

During the Covid-19 quarntine, Joe Cicala built a Neapolitan wood-fired pizza oven in backyard.   See the process from start to finish.

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CASATIELLO

EASTER BREAD

A traditional, savory, Easter bread from Naples filled with cured meats and cheese. 

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Join us on one of our small, private culinary  tours to Italy. Our Napoli and The Amalfi Coast itinerary captures the true spirit of the people of the region of Campagna, with amazing cuisine and gorgeous views.    

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Catch a glimpse of what our guests experience on our Sicilian tour. We visit Palermo, harvest salt in Marsala, dine at a Michelin Star restaurant in Ragusa,  fish with locals in the Egadi Islands, make pasta with Chef Joe Cicala's family in Messina province, visit wineries on Mt. Etna and more!

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OUR WOOD-FIRED

OVEN IS BACK

In 2014 Joe Cicala traveled to Napoli to buy a Gianni Acunto wood-fired oven. When he and his wife Angela left the restaurant in 2017 they thought they would never see their oven again. But thanks to restaurant owners David Feola and Scott Calhoun of Ember and Ash, their beloved oven comes home to their new restaurant in the Divine Lorraine.

CONTACT US

INFO@CICALARESTAURANT.COM
267.886.9334

CICALA AT THE DIVINE LORRAINE

699 N BROAD ST
PHILA PA 19123

 

N. BROAD | S. ITALIAN

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