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A taste of three typical Sicilian specialities like the “Trinacria”: Tomatoes bruschetta, Eggplant rolls and “our Caponata”.

A transversal and everlasting dish of the Sicilian culinary tradition: Rice timbale and a Meat sauce heart.

A very tasty dish thanks to its gentle breading.

Smoked Swordfish and marinated Anchovies with Arugula and Sicilian Oranges, seasoned with Himalaya Pink Salt.

The taste of Olbia Mussels, brought out by Garlic, Oil and Lemon.

Boiled Gadus, served with Pachino Tomatoes, Olives and Capers.

The Mediterranean Sea and the freshness of its products in the dish: Mussels, Clams, Shrimps, Squids, Octopus, Oil and Lemon.

Our version of a qualifying dish of the Sicilian cooking: diced Eggplants, Celery, Onion, Olives, Capers, Bitter-sweet sauce, Tomatoes sauce.

Chickpeas flour fritters. Poor food, very tasty and amusing, eaten as “street food”.

A tribute to the true flavors of Sicily, as well as great fish, is able to offer the taste and authenticity of the earth: bruschetta tomato, panelle, roulade eggplant caponata and Arancino in one dish.

They represent the typical poor dish, but very tasty too

Octopus served with diced Potatoes, dried Tomatoes and Olives.

The real taste of the Sicilian sea in order to make unique the home-made pasta: Mussels, Clams, Squids, Octopus and Shrimps.

Dish served with Seafood, Shell-fishes and Tomatoes: a pleasure for your palate.

Gragnano Paccheri seasoned with Swordfish ragout and diced Eggplants, brought out by the freshness of Mint.

Homage to the famous Sicilian composer Vincenzo Bellini’s opera: Pasta with Tomatoes sauce, covered by fried Eggplants slices and slivers of baked Cheese, crowned by a Basil leaf.

The fire and the warmth of the Sicilian land in a dish: Sepia pasta and Ricotta.

A dish that represents the simple soul of the Sicilian cooking and a little masterpiece of essentiality. It is hard to think about something more effective than a handful of toasted crumb in order to give consistency to oil sauce and salted anchovies.

One of the most important dishes of the Sicilian cooking and fundamental for our restaurant: Pasta, Sardines and wild Fennel.

It is a classic dish of the Sicilian culinary tradition, always welcome.

The taste of the best sea Urchins in Sicily and the importance of the home-made pasta merge together into an unique union.

Squids, Crumb, flavoured Bread.

Squids with an heart of Carrots, Marrows and Squid tentacles that make the stuffing.

Fish fillet (bass), baked, served with Fennels and Pachino Tomatoes.

Squids, Shrimps, Cod and Mullets in a mixture of crispness and lightness.

A tasty and elegant second course that is perfect to match the gentle taste of Swordfish with that one sharp of the stuffing.

A mixture of Sicilian tastes: beccafico Sardines, Swordfish rolls, stuffed Squids.

Monk-fish, chopped Pistachio, Tropea crisp Onion.

Fish fillet, according to the availability of the day, served with Squids, Shrimps and Pachino Tomatoes.

A tasty version of the classic roasted Swordfish, seasoned by a savoury breading.

A classic of the Sicilian culinary tradition: Sardines, whose stuffing consists of Crumb, Pine nuts, Sultana and Orange.

Wafer full of sheep Ricotta that comes from S. Giuseppe Iato (PA).

Traditional and home-made Sponge cake, sheep Ricotta, Chocolate chips, Marzipan, icing Sugar and candied Fruit.

Yogurt fluffy mousse, seasonal fresh Fruit, Strawberry sauce, Plum sauce and our Blueberry jam.

Sicilian typical speciality, ideal to combine with a glass of Pantelleria Passito.

Refreshing, home-made, good to end a dinner, in different flavors: Lemon, Pomegranate, Prickly pear.

Chocolate pie, Chocolate melting heart, Vanilla cream.

Scallops au gratin

Smoked swordfish flakes with orange jelly, little onions and anchovies

Warm seafood salad with oil and lemon

Peppered mussels

Paccheri with swordfish, eggplants and mint

Sicilian stuffed

Cassata or seasonal Sorbet

Water, a bottle of Wine every four people, Coffee

Eggplant rolls and bruschetta

Caponata with mixed meats

Arancino

Norma pasta

Sicilian meat with baked potatoes

Cannolo or seasonal Sorbet

Water, a bottle of Wine every four people, Coffee