When Mafalda Tavola Calda opened its welcoming doors at 7 rue des Etuves, between Manor and Bel Air on the city’s West Bank, a refreshing breeze of Mediterranean warmth and hospitality as well as the delicious scents of Southern Italian specialities epitomizing the best of Sicilian home cooking blew through Geneva. From its conical-shaped arancini to its deep and delicious coffee from Bannafranca, a city in the Sicilian province of Enna, as well as everything in between — handmade pizza, grilled vegetables, cured meats, delicate biscuits, scented pastries and creamy ricotta-based cheesecake, everything about Mafalda is authentically Sicilian, which is why its a favorite haunt of in-the-know Italian customers and a growing number of Swiss (and expat) ones, too. Fast food in service terms only Although Mafalda labels itself a ‘fast food’ restaurant (arancini are a favourite takeout item in Calabria) that description speaks more of the courteous haste with which food is served as opposed to its obvious quality and the care with which it is prepared. Mafalda has been a labor of love as well as no small amount of moxie from the very beginning when its proprietor, Fabrizio …