Sicily in your mouth

4-course menu with wine included

A typically Sicilian menu , linked to Palermo and Catania traditions.

As an appetizer, an arancina with veal ragout, accompanied by sfincione typical of the Palermo tradition, a tall, soft pizza with a sauce of fresh cherry tomatoes, onions cooked at a low temperature, anchovies and oregano.

As a first course I propose a modern take on pasta alla norma, where a concentrate of Mediterranean flavors will amaze you, so fresh ricotta, eggplant and cherry tomatoes.

As a second course a traditional Sicilian veal roulade with a filling of Sicilian caciocavallo cheese, raisins and pine nuts, served with pea cream.

Finally, the traditional Sicilian cannolo with fresh ricotta, pistachios and chocolate drops