I Banchi

The story

I Banchi – Ragusa Ibla, Sicily | Contemporary Sicilian “Cucina Educata”

A Cave in Ragusa Ibla

I Banchi sits in the heart of Ragusa Ibla, inside a historic grotto that preserves the raw beauty of the stone. The space unfolds into several rooms: a main dining hall adorned with works by artist Giovanni Robustelli, an external terrace, and a dedicated wine cellar stocked with local and international labels. It is a setting that invites both intimacy and conviviality.

The Philosophy of “Cucina Educata”

The restaurant’s guiding idea comes from Ciccio Sultano, who describes it as “cucina educata”—educated cuisine. Not elitist, but well-born, inspired by great cooking and executed with care. As the team puts it, “cucina di tutti e per tutti.” Good time, fair price, good food. This ethos earned I Banchi a Michelin recommendation, a nod to its consistent quality and thoughtful approach.

The People Behind the Table

Gabriella Cicero, a Ragusa native, oversees the restaurant’s daily operations and hospitality. She believes that “cooking is not just food, but language, care, and responsibility.” In the kitchen, Sicilian-Argentine chef Federico Paz Zavalia works alongside Sultano and Marco Corallo. His instinct for ingredients and technique aligns perfectly with the “cucina educata” philosophy. He says, “I like to understand what makes a dish authentic, its story, to fully grasp the Sicilian taste.”

What’s on the Plate

The menu is contemporary Sicilian, ranging from tapas to tasting menus. Start with an arancina al ragù with Cosacavaddu fondue, or a Sicilian-style albacore tuna ceviche. Pastas include mafaldine with Trapani pesto, confit tomato, and burrata, or rigatoni with the classic “Turiddu” sauce of capers, olives, and wild fennel. Main courses feature a pork neck glazed with Modica chocolate, served with peppers and mashed potatoes, or Mediterranean red tuna with braised onion. Desserts stay true to the island: a cassata semifreddo or ricotta cannolo with almond sorbet and orange sauce.

Bread, Shop, and More

By day, the bakery (panificio) produces bread and focacce with organic ancient-grain flours, including the signature “pane integrale Sultano” and Ragusan scacce filled with seasonal ingredients. A small shop sells Sultano-brand products—sauces, mollica atturrata—alongside local treasures like Testa Conserve tuna and artisan cheeses. I Banchi is a bottega as much as a restaurant, a place to eat, drink, and take a piece of Sicily home.