The story
Tucked away on Via Cappuccini in Palermo, Trattoria da Lentini is the kind of no-frills local spot that rewards walk-ins with honest, homemade cooking. Creator Franchino Er Criminale calls it “an incredible trattoria” where you eat well and spend very little—€15 per person covers antipasto, half a portion of pasta, main course, and drinks. The owner has been running the place for 44 years, a true gem.
The menu keeps things simple and satisfying: Antipasto Rustico starts things off, followed by Melanzane alla Parmigiana or Penne alla Bolognese, then a Fettina alla Pizzaiola, finishing with Tiramisù. It’s casual, family-friendly, and deliberately unpretentious—no reservations, just good food at a price that feels almost too good to be true.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about Trattoria da Lentini's Tiramisù, calling it the star of a rustic, heartwarming meal that feels like a home-cooked Italian embrace.
“The tiramisù is a bit like that — not particularly memorable, but it does its job. It has a small layer of ladyfingers, not much. They buy it from a pastry shop, so it costs more than a first course.”
What creators say
1 creator has covered Trattoria da Lentini. Most active: Franchino Er Criminale
An incredible trattoria in Palermo where you eat well and spend very little — 15 euros per person for antipasto, half portion of pasta, main course, and drinks. The food is simple, homemade, and the owner has been running it for 44 years. A true gem.
Dishes mentioned
- Antipasto Misto
- Parmigiana di Melanzane
Penne alla Bolognese
Look at how much sauce there is! And this is supposed to be a half portion — it's at least 100 grams of pasta. The pasta is rigate, of course, and the ragù has peas in it, which is a Palermitan thing. It's simple, good, and the cheese on top makes it even better. I love breaking the piece of cheese in my mouth, that sandy effect.
Fettina alla Pizzaiola
This is the signora's version — a breaded cutlet then cooked pizzaiola style with oregano and cheese. It's a thick slice, you have to chew it a bit more, but it gives me that idea of the taste of pizza. I love it. The sauce is very light and sweet. My mom used to make pizzaiola with strips of meat, but this is different — a variation on a variation.
Tiramisù
The tiramisù is a bit like that — not particularly memorable, but it does its job. It has a small layer of ladyfingers, not much. They buy it from a pastry shop, so it costs more than a first course.
