I Banchi: Ragusa’s Modern Sicilian Gathering Place

In the heart of Ragusa Ibla, I Banchi has become much more than a restaurant. Conceived by celebrated Sicilian chef Ciccio Sultano, the space blends bakery, bottega, wine bar, and restaurant into what he describes as a “contemporary piazza,” a place where food, culture, and community naturally come together.

“The concept is what I define as cucina educata,” says Sultano. “A cuisine that tells and conveys an identity shaped by popular, aristocratic and monastic elements, expressed through a contemporary and accessible language.” For Sultano, educated cuisine is not exclusive or overly refined. Instead it welcomes everyone from solo diners and families to business travelers and locals stopping in for bread.

That spirit of accessibility defines I Banchi, as it was intentionally designed to be casual and approachable. “I strongly believe that good food should be democratic,” he explains. “It is not fine dining, but it still relies on high-quality ingredients. The goal is to give everyone the opportunity to eat well and to experience Sicilian cuisine in a simple and immediate way.”

The restaurant’s motto reflects that philosophy perfectly: “Buoni, non cari,” meaning good, not expensive. At the center of the concept is the bakery, which Sultano says inspired the entire project. “The original idea behind I Banchi comes from a very simple need: to have good bread,” he says. Working with ancient Sicilian grains including Russello, Perciasacchi, Tumminia, and Madonita, the bakery produces breads, grissini, scacce, sfincioni, and biscuits using organically certified methods and traditional techniques. “All baked products are made here, in the bakery of I Banchi, including the bread and grissini served at Ristorante Duomo,” Sultano says.

The menu reflects Sicily’s rich culinary heritage through dishes that are comforting, yet elevated. One standout is the Ragusa focaccia with vegetables, where the bakery’s naturally fermented dough becomes the foundation for seasonal local produce. Another signature dish, pork neck glazed with Modica chocolate and served with peppers and mashed potatoes, highlights one of Sicily’s most historic ingredients. The famous chocolate of nearby Modica, introduced centuries ago under Spanish influence. Pasta also plays a starring role. The rigatoni with Turiddu sauce includes the bold Sicilian flavors of capers, tomato, black olives, and wild fennel. The ingredients are simple, but the flavors are unmistakably expressive of southeastern Sicily.

But for Sultano, bread and food carry emotional significance beyond craftsmanship. “For Italians living abroad especially, food becomes memory, nostalgia and identity,” he explains. “Products such as bread, panettone or colomba are not just food items, but real symbols.” That connection inspired the restaurant to launch an online shop, allowing Sicilians living abroad to reconnect with flavors from home.

Inside I Banchi, guests move easily between the bakery counter, wine cellar, and relaxed dining spaces. The atmosphere feels intentionally social. Sultano envisioned the restaurant as a gathering place where people could meet, converse, read, or simply spend time together. “Coming to buy bread becomes a daily gesture that creates connection,” he says. “A reason to go out, meet people, exchange a few words.” According to Sultano, the clientele shifts seasonally. “In spring and autumn, we welcome many international guests, especially Americans,” he says. “At the same time, the local presence is constant.”

While the atmosphere may be more relaxed than Duomo, the standards remain identical. “We work with the same suppliers as Ristorante Duomo,” Sultano explains. “The raw materials are exactly the same, always of the highest quality. The difference does not lie in the ingredients, but in the approach: here the language is more direct, more immediate, more pop.”