Inspired Sicilian fine dining deep in the Wirral. Touting the flavours of the distant Med, Da Piero comes across like a field in summer, all white-washed walls and hits of cornflower blue. Under the eye of chef-patron Piero di Bella and his son Alan, the cooking and winelist at this family restaurant includes Italy’s finest. Typical ingredients include red-yolked eggs, lemons from the Amalfi coast, olives, anchovies, pistachio, fire-red Tarocco oranges and sea salt from Sicily’s Trapani. Ice creams and sorbets are made on site and the menu goes in for family recipes. Follow semi-dried tomato antipasto with traditional spaghetti alla carbonara (no cream, just pancetta and eggs) or fresh linguine with lemon sauce. Mains and carne could include ossobuco with a garlic spinach or ‘Cotolette della Nonna Emma’; beef escalope cooked to Piero’s mum’s recipe. Signature dessert is home-candied fruit pastries, stuffed with ricotta.
- Great wine
- Good for seafood