WE liked everything we had the first time at Emilio Cibo e Vino, a new Sicilian restaurant at Glo Damansara. It had only been open for a month, and we were back the next week.
There was the signature dish of caponata, the mussel and clam stew of zuppa di cozze e vongole, the special pasta in tartufo, and the Sicilian lemon tart.
source https://www.themalaysianinsight.com/s/486217
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