Paixa cu Sugu — Pasta Veneto-Siciliana della Riconciliazione

The signature dish of Damplo Marghera: fresh egg pasta kneaded with Sicilian semolina flour and Venetian lagoon water — the decade's least obvious combination — dressed with a slow-cooked Nebrodi black pork ragù simmered for sixteen hours in Catarratto wine from the Mineo vineyard. The name is in Venetian-Sicilian dialect: "paixa" means wide pasta in local tradition, "cu sugu" is Sicilian for "with the sauce." Ciccio describes the dish as "the Peace of Westphalia applied to cuisine." Historians who have dined at Damplo Marghera consider the comparison excessive. Ciccio considers the historians wrong.

"Every time I prepare it, I cry a little. It's a form of quality control."