D'Vino

09/01/2026

A few spots left…Arrivaderci Estate!
Book now on OpenTable.com

07/19/2026

06/03/2026

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𝗣𝗮𝗹𝗲𝗿𝗺𝗼, 𝟭𝟳𝟵𝟴. The cloister bell tolls, and the scent of sautéed onions drifts through stone corridors like incense. A recipe is being whispered. Not in Latin, but in garlic and oil.

Behind the shuttered walls of the 𝘔𝘰𝘯𝘢𝘴𝘵𝘦𝘳𝘰 𝘥𝘦𝘭𝘭𝘦 𝘝𝘦𝘳𝘨𝘪𝘯𝘪, legend holds that a group of cloistered nuns, tasked with feeding the poor for Christmas, needed something humble, filling, and delicious.

Something Sicilian.

They took the peasant’s bread and baptized it in 𝘱𝘰𝘮𝘰𝘥𝘰𝘳𝘰, the once-feared “golden apple” of the Americas, rumored to be poisonous, now grown in the volcanic soil of Etna and sun-dried along Palermo’s rooftops.

Into bubbling olive oil, they stirred onions until sweet and golden, folded into tomato sauce like a sacred offering. A few salted anchovies from the Tyrrhenian coast. A dusting of aged 𝘤𝘢𝘤𝘪𝘰𝘤𝘢𝘷𝘢𝘭𝘭𝘰, strung from cellar rafters like church bells.

This was not pizza as we know it today.

This was 𝘚𝘧𝘪𝘯𝘤𝘪𝘰𝘯𝘦.

Named for its sponge-like texture (𝘴𝘧𝘪𝘯𝘤𝘪𝘢, from Latin 𝘴𝘱𝘰𝘯𝘨𝘪𝘢), it was bread reimagined, born not of necessity and devotion.

Baked in rectangular trays blackened with age, the 𝘴𝘧𝘪𝘯𝘤𝘪𝘰𝘯𝘦 was meant to be cut, shared, carried through alleyways wrapped in paper. It became the bread of feast days. Served on Christmas Eve, 𝘓𝘢 𝘝𝘪𝘨𝘪𝘭𝘪𝘢, when meat was forbidden and memory was sacred.

By the 1800s, it had left the cloister and entered the chaos of the streets.

The 𝘴𝘧𝘪𝘯𝘤𝘪𝘶𝘯𝘢𝘳𝘪 appeared. Vendors with wooden carts and gravel-voiced cries echoing through Ballarò and Vucciria:

“Chi ciavuru!” 𝘞𝘩𝘢𝘵 𝘢 𝘧𝘳𝘢𝘨𝘳𝘢𝘯𝘤𝘦!

Their carts were custom-built. Iron compartments lined with hot coals, keeping the 𝘴𝘧𝘪𝘯𝘤𝘪𝘰𝘯𝘦 warm through wind and rain. They cut it into thick slabs, served it on sheets of brown paper, oil seeping through.

Even today, Palermo’s soul is fed not just by saints and rebels, but by this unassuming square of bread.

You won’t find statues in this story.

You’ll find onions, olive oil, and old-world tradition.

Just don’t call it pizza.

Call it 𝘚𝘧𝘪𝘯𝘤𝘪𝘰𝘯𝘦.

04/25/2026

Thank you MARY from LUCKY CHICKS farm for finally answering the Proverbial question…Visit her at the Dane County Farmers Market today for the freshest eggs on the square! Stop by D’Vino for our signature Pasta Carbonara! Brunch 11:00-3PM!

04/17/2026

LUNCH Wednesday-Friday 11am-2pm
BRUNCH Saturday/Sunday 11am-3pm
DINNER Wednesday-Sunday 5pm-9pm
CIAO NOW!

04/15/2026

Our house bolognese served on Paccheri (big tubes of pasta) with fresh Burratta and arugula…you know you want it!

04/15/2026

D’Vino al fresco….

04/14/2026

Honored to be participating in this years “Concerts & Cusine”’come support an amazing cause and sample D’Vino/Dinotto favorites! Sunday April 26th!