The story
Tucked away on Via Nazionale in Carini, Da Carlo is a historic salumeria that has quietly become a destination for fearless Sicilian fusion. Creator Salvo Guarneri calls their signature “sushiliano”—sushi built from cured meats and local cheeses—“phenomenal.” He highlights the squid ink rice version topped with Piacentino cheese, honey, and almonds, calling out that specific composition as a standout.
What makes Da Carlo remarkable is how it transforms the classic salumeria into a lab for cross-cultural mashups. The sushiliano isn’t a gimmick; it’s a thoughtful use of the shop’s own high-quality cured ingredients, wrapped in nori and set on seasoned rice. With a perfect 4.9-star rating and flavors this audacious, this hidden gem is earning its reputation one roll at a time.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Da Carlo’s Sushiliano is the undisputed star, earning rapturous praise for its inventive fusion. The overall vibe is one of delighted surprise at the bold, harmonious flavors.
“The Tagliere looks amazing aesthetically, but not only that — the combinations seem delicious. Starting with the rice, which is flavored in four different versions: squid ink, beetroot, saffron, and also the seasoning. This one with finocchiona, caramelized onion. But my absolute favorite is this one with squid ink rice, Piacentino cheese, sweet honey, and almonds on top. And then a gem: the sweet pepper jam you can dip the sushiliano in. It's already good on its own, imagine with this. Available only Thursday, Friday, and Saturday, and it costs €1.”
What creators say
1 creator has covered Da Carlo. Most active: Salvo Guarneri
- Salvo GuarneriLoved
PROVO IL SUSHI SICILIANO PT.1 #sicilia #cucinaitaliana #italianfood Ad x da Carlo · @ 0:05
A historic salumeria in Carini where the sushiliano — sushi made with cured meats and cheeses — is phenomenal, especially the squid ink rice version with Piacentino cheese, honey, and almonds.
Dishes mentioned
Sushiliano
The Tagliere looks amazing aesthetically, but not only that — the combinations seem delicious. Starting with the rice, which is flavored in four different versions: squid ink, beetroot, saffron, and also the seasoning. This one with finocchiona, caramelized onion. But my absolute favorite is this one with squid ink rice, Piacentino cheese, sweet honey, and almonds on top. And then a gem: the sweet pepper jam you can dip the sushiliano in. It's already good on its own, imagine with this. Available only Thursday, Friday, and Saturday, and it costs €1.
