4-course menu with wine included
- "Sfincione and panelle" ( typical Palermo street food)
- Baked anelletti pasta
- My special chicken Cordon Bleu
- Sicilian cannolo, fresh sheep's ricotta and pistachios
The menu of tradition.
We start the appetizers with panelle (chickpea flour crispelle fried in seed oil), and Palermo's sfincione, soft pizza with onion and anchovy sauce.
As a first course the timballo typical of the Palermo tradition, baked anelletti with veal ragout, and béchamel sauce .
As a second course we have cordon bleu stuffed with ham and stringy cheese accompanied by delicious baked potatoes,
Finally the Sicilian cannolo with fresh ricotta and bronte pistachios.
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