Named 2008’s best Sicilian restaurant by Italy’s elite judge of cuisine, the Accademia Italiana della Cucina, Cacio e Vino is the East Village’s choice venue for fine Sicilian wine and cuisine. Cacio e Vino has broadened its menu to include the traditional Sicilian schiacciate along with classics such as Bucatini con le sarde, and 13 varieties of the singular Nero d’Avola wine, ‘the most important red grape wine in Sicily.’ Created in 2006 by Sicilian-born Giusto Priola and managed with his executive pizza chef-and-partner Alessandro Ancona, this 50-seat enclave features a wood-burning oven perfect for serving delicious dinners and weekend lunches in its singular Sicilian style. Knowledgeable, first-rate service accompanies impeccable house-made pastas, traditional Sicilian caponata, and rich cassata in an intimate, understatedly elegant dining area. With its prime location and singularly Sicilian flair, Cacio e Vino is a dining experience like no other.