Flavors and tradition: Isernia meets Sicily

Tasting of traditional dishes

The menu I propose is a true journey through the flavors and traditions of Sicily, a gastronomic experience full of colors and contrasts.

We begin with a selection of traditional appetizers: panelle, delicious chickpea fritters; cazzilli, soft potato and parsley croquettes; and a tasting of local cheeses. Next, caponata, a perfect balance of sweet and savory, made with eggplant, tomatoes, capers, celery, and onion, enhanced with vinegar and sugar.

For the main course, a timeless Sicilian classic: anelletti al forno, small ring-shaped pasta baked with meat sauce, peas, and cheese.

To finish, local wine, seasonal fruit, and almond parfait, for an authentic and traditional ending.