The Sicilian territory represents an excellence of gastronomy.
To enhance the flavors of our land, we decided to just use local ingredients, that must be fresh and seasonal.
That’s why our menu will change and follow the seasons, to offer you the best products that our earth has to offer.
Our culinary journey will let you have a taste of 5 to 6 different pizza dough and condiments, original in its kind and far from the ordinary menu, provides even larger quantity of a single pizza.
Roasted organic potatoes with fresh herbs and spring onion.
Avaible gluten free
In ancient times it was a wheat round bread cooked in the oven, made to be eaten with the relish.
Our version it’s a wholemeal dough, with natural leavening. We serve it in six slices, the condiments are cooked and prepared separately to respect and highlight every single ingredient.
Our mission is to give a misty and balanced taste to each mensae.
ORGANIC DATTERINO SAUCE, STRACCIATELLA CHEESE, ORGANIC YELLOW MARZANINO, DATTERINO CONFIT AND FRESH BASIL OLIVE OIL.
PROSCIUTTO CRUDO DI PARMA 36 MONTHS, RAGUSAN’S MILK BURRATA CHEESE, DATTERINO CONFIT AND FRESH BASIL OLIVE OIL.
RED TUNA TATAKI WITH ISPICA’S SESAME SEEDS CRUST, BUFALA TARTAR SAUCE, OSMOTIC RED ONION, EXTRA VERGIN OLIVE OIL 100% TONDA IBLEA AND MALDON SALT.
BASED ON THE CATCH OF THE DAY, TOMATO MAYONNAISE, SALICORNIA, MALDON SALT FLAKES AND EXTRA VERGIN OLIVE OIL 100% TONDA IBLEA
SMOKED PROVOLA CHEESE, COD FILLET COOKED AT LOW TEMEPRATURE, KALE CREAM AND NEBRODI’S PORK GUANCIALE.
RAGUSAN’S FIOR DI LATTE CHEESE, EGGPLANT CREAM, PINSERE’S VEAL PROSCIUTTO AND EGG SAUCE.
CREAMED RICOTTA WITH HERBS, GILLARDEAU OYSTERS, TENERUME (COURGETTE LEAVES) AND SCENTED BREAD CRUMBS.
ROASTED CARROTS CREAM, PIACENTINU ENNESE DOP E HAZELNUT BISCUIT, chard in leaves, PIACENTINU ENNESE DOP SAUCE AND BLACK OLIVE DUST.
CAPONATA PEARS, HONEY AND TRUFFLE SAUCE, SEMI AGED CACIOCAVALLO RAGUSANO E NEBRODI’S PANCETTA COPPATA.
INDIRECT DOUGH METHOD
THE DOGH IS MADE IN TWO PHASES:
AT FIRST WE REALIZE A PREFERMENT, SUCH AS A POOLISH, THAT HAS TO FERMENT FOR 16 TO 18 HOURS BEFORE TO BE PART OF THE FINAL DOUGH.
THE DOUGH IS A MIXTURE OF WHOLEMEAL FLOUR AND ARTEMIDE RICE, WITH NATURAL LEAVENING.
TWO LAYERS OF CRUNCHY DOUGH WITH A TASTY AND SOFT MIDDLE.
GIARRANTANA’S ONION JAM, SLOW COOKED MACKEREL AND SEMI AGED CACIOCAVALLO RAGUSANO CHEESE.
SAUTÉED CAULIFLOWER, SEMI AGED CACIOCAVALLO RAGUSANO CHEESE, MUSTARD AND BEET SAUCE, RASIN SOAKED IN MARSALA AND ROASTED PINENUTS.
LEMON POTATO CREAM, LOCAL PORK’S ARTISANAL PORCHETTA, BUFALA TARTAR SAUCE, DATTERINO CONFIT AND LEAVES OF ACQUAPONIC HERBS.
RED TUNA BELLY, TOMATO, STEWED ONIONS AND MOZZARELLA FIORDILATTE CHEESE
THE AVANTAGES OF LOW TEMPERATURE COOKING:
THE FOOD IS COOKED THROUGH A HEAT RECIRCULATION, AVOIDING THE LOSS OF TH NUTRIENTS OR OF THE JUICES. IN RESULT THE MEAT WILL BE TENDER AND JUICY, BUT COMPLETELY COOKED.
THIS DOUGH REQUIRES A DOUBLE COOKING, THE FIRST BY STEAM AND THE SECOND IN A STATIC OVEN.
THE RESULT IS A SUPER AROMATIC CLOUD, THE LEAVENING IS NATURALLY GIVEN BY THE COCOA BEANS, THAT CONTAMINEATES THE WHOLEMEAL FLOUR AND GENERATES THE FREMENTATION.
BEEF TENDERLOIN’S TARTARE, LEAVES OF ACQUAPONIC HERBS, MUSTARD SAUCE, MARINATED EGG YOLK, ARTISANAL MAYONNAISE AND BLACK TRUFFLE GELATO.
CHARD SAUCE, SLOW COOKED MONKFISH HOSOMAKI, GINGER MAYONNAISE, YUZU, MALDON SALT AND EXTRA VERGIN OLIVE OIL 100% TONDA IBLEA.
CREAMED RICOTTA CHEESE, RED SHRIMP CRUDITÉ, BROAD BEANS GELATO AND FRIED BROAD BEANS.
Our selection
ARTISANAL CANNOLO, RICOTTA CHEESE, NOTO’S ALMONDS, BRONTE’S PISTACHIOS AND ORANGE JAM FORM OUR OWN TREES.
TRADITIONAL BIANCOMANGIARE, CRUNCHY ALMOND WAFER, NONNA’S BISCOTTI CRUMBLE AND FRESH FRUIT SORBET.
BAVARIAN CASSATA SICILIANA TASTE, SALTED PISTACHIO GELATO, ALMOND FOAM, CIOCCOLATO DI MODICA AND CANDIED ORANGE PEELS.
CHOCOLATE GANACHE, CHOCOLATE CRUMBLE, CHOCOLATE GELATO AND VANILLA CUSTARD.
TASTE OF THREE FLAVOURS OF OURS SORBETS OR GELATOS CHOSEN BY THE PASTRY CHEF
VANILLA CUSTARD, WHOLEWEAT SHORTCRUST, SEASONAL FRESH FRUIT AND PEANUTS GELATO.
FOR THE GREEDIEST, THREE TASTES FROM OUR DESSERT SELECTION BY THE PASTRY CHEF.
BUBBLES
(Anche al calice)
SPLARKLING WHITE WINES
(Anche al calice)
STILL WHITE WINES
(Anche al calice)
(Anche al calice)
ROSÉ WINE
(Anche al calice)
RED WINE
(EVEN IN SINGLE GLASS)
ARTISANAL BEERS
BEERS
P.IVA: 01698380886
PRIVACY POLICY | COOKIE POLICY
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