Where Sicily comes to the table.

Salvatore Ferrante’s story begins in Palermo, Sicily, where he started working at just 15 years old while pursuing his culinary education. Known to friends and guests as Totò, he dreamed of sharing the authentic flavors and hospitality of his homeland.

1. 1990–2002

   Totò moved to the United States to expand his experience and joined Palermo Ristorante in San Jose. During his years there, his cooking was featured by Metro Silicon Valley. View the original article (opens in a new tab)

2. 2003–Today

   In 2003, Totò’s dream of owning a restaurant became Sicilia In Bocca in Morgan Hill. More than twenty years later, he is still at the heart of the restaurant—leading the kitchen, welcoming guests and sharing the recipes and hospitality of his native Sicily.