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.
FRITELLE DI RISO
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Recipe compliments of Isabella Serni
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200 gr Arborio rice
600 gr milk
300 gr water
2 eggs, separated
80 gr butter
80 gr sugar
1 cup raisins (optional)
2 teaspoons dark rum, Vinsanto or Marsala
zest 1 lemon
zest 1 orange
pinch salt
4 cups of vegetable oil for frying
INSTRUCTIONS:
Rinse and drain rice before cooking.
Heat milk and water in a medium size pot until just steaming. Add the salt and half of the butter. Add half of the sugar and bring to a boil. Add the rice and zests of the lemon and orange. Cook on a low simmer until rice has absorbed most of the liquid, stirring often to prevent sticking. Add the remaining sugar and butter and mix well.
Lower the heat and let cool over night according to tradition or refrigerate for a few hours.
Add egg yolks and mix with spoon. Beat egg whites to stiff peaks and fold into rice mixture.Add rum, Vinsanto, or Marsla and raisins. Mix until well combined.
Heat oil in a pot to 350F and cook frittelle by the tablepoonful until golden brown. Remove from oil with slotted spoon and let cool on paper towels. Roll fritelle in granted sugar and enjoy warm or at room temperature.
SPAGHETTI CON
LE BRICIOLE
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4 cups of day old bread, cut into cubes
4 Tablespoons melted butter
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flake
Preheat oven to 350 F.
Place bread cubes in a large bowl and pour melted butter and olive oil over them. Toss gently to coat, then add seasonings and toss again. Empty bread cubes onto a baking sheet and bake on 350F for about 10-15 minutes until light brown.
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Let cool and set aside.
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Boil a pot of water, salted aggressively, and add the spaghetti. When pasta is almost done, chop 1 clove of garlic and heat gently in 4 tablespoons of olive oil in a frying pan. Add cooked spaghetti to the simmering garlic and toss for a few minutes in the pan. Portion spaghetti into bowls and crush desired amount of croutons over top. Finish with grated pecorino and hot pepper flake if desired.
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SFINGI (Zeppole di San Giuseppe)
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1 cup water
4 Tablespoons butter
1 Tablespoon sugar
1/2 teaspoon salt
1 cup flour, sifted
4 eggs
4 cups vegetable oil for frying
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In a pot boil water, sugar, salt, and butter. Lower heat and add flour all at once and stir with a wooden spoon until dough pulls away from side of the pot. Add one egg and stir until dough has completely absorbed the egg. Add the next egg and repeat the same process until all 4 eggs are incorporated. Remove from pot into a bowl and heat the oil to 350 F.
Drop dough by tablespoon fulls into hot oil. Cook until puffed up a bit and golden brown. Remove and let cool slightly, then make a small cut with a knife to lease steam.
Mix the sweet ricotta filling: 2 cups ricotta, 1/4 cup sugar (more if you like it sweeter), and 2 Tablespoons chocolate chips. When sfingi are cooled, fill with the ricotta and top with maraschino or candied cherry. Dust with powdered sugar if desired.
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PANE DI
SAN GIUSEPPE
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6 cups all purpose flour
11/8 teaspoon fresh cake yeast
1 1/2 cups warm water
1/4 cup olive oil
1 teaspoon salt
1 egg
1/2 cup sesame seeds optional
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Make a biga (starter) by dissolving the yeast in 1/2 cup warm water and adding 2 tablespoons of flour to it. mix and cover with plastic and let sit for 30 minutes at room temperature.
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With the 6 cups of flour form a well on a clean dry surface and add the starter to the center. Mix a bit then add the olive oil and salt. Add the remaining 1 cup of water a little at a time until dough comes together. Knead for about 10 minutes. Portion into pieces and form into desired shapes. (See la Festa Di San Giuseppe video on our "videos" page for instruction.)
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Set formed breads on a baking sheet and cover with a towel to rise two hours. Pre heat oven to 425F and brush breads and with beaten egg and sprinkle with sesame seeds if desired. Bake 30-40 minutes.
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