Seasonal menu

Catania style caponata – “Ask us why it’s different from Palermo’s caponata”

with eggplant on a cream of potatoes, garnished with bell pepper sauce, toasted almonds and crispy caper chips

Sandwich of panelle – “Round like Sicilian grandmothers used to make them”

with dill and lemon marinated swordfish, garnished with lemon mousse and crispy bread croutons

Fresh pasta alla carrettiera – “Simple but authentic flavors”

with muddica atturrata, garlic, hot pepper and anchovy sauce

Le Busiate – “A journey between Trapani, Nebrodi and eastern Sicily”

mantecated with a trunzo d’Aci cabbage cream, and garnished with porcini mushrooms

Veal cooked at a low temperature – “From the idea of boiled meat”

served on creamed carrots and Marsala potatoes, accompanied by broccoli florets

Cabbage meatballs – “Round, as Italian custom”

stuffed with tofu and seeds, served on a chickpea cream by La Riserva del Re and diced vegetables

Castellamare del Golfo’s Cassatella – “A regular stop if you’re traveling from Palermo to Trapani”

Fried ravioli stuffed with ricotta cream served with Sicilian orange coulis

Salame Turco – “the Sicilian dessert of childhood afternoons”

chocolate dessert served in a bowl, garnished with semi-whipped cream, cinnamon and pistachios