Cous cous is undoubtedly the traditional dish symbolic of Maghreb culture that arrived in Sicily through the Arab dominations. In 2020 it was defined as a Intangible Cultural Heritage UNESCO. I will prepare for you cous cous according to the tradition that my family inherited, it can be either meat or vegetables. I am waiting for you !!!

Cous Cous, between tradition and culture

I look forward to a special seafood lunch, or dinner, including appetizers, entrees, and main courses.Let's start with a mixed appetizer:Frittura di pesce al coppoMussels au gratinMeatballs of oily fishAnchovies chips with spring onionWe continue with a first course of fresh pasta with fish stew, with fresh seafood tomato and parsley and a second course of Swordfish Fagottini (or swordfish wheel)All accompanied by typical side dishes such as: sautéed peppers with breadcrumbs and parmesan cheese or seasonal vegetables, sautéed with garlic and chili.For dessert, you choose between tiramisu, Turkish salami, decomposed cannoli with ricotta and chocolate or chocolate cake, with lemon peel and mint to be paired with a digestive made with local herbs.

The fish at the table, a special menu

The meat menu includes several courses following the Sicilian culinary tradition.Typical and seasonal appetizers, including with preserves and seasonal cheeses;Fresh homemade pasta with meat sauce;Pork neck on a bed of vegetables cooked in rum;Meatloaf stuffed with mortadella, egg and spinach;Small sweet and sour meatballs Catanese style;Seasonal side dishes.To end on a sweet note you can choose from: tiramisu, fresh ricotta cream with chocolate chips, Turkish salami, accompanied by homemade lemon liqueur, using organic lemons from my land.

Lunch | Meat dinner

A lunch or dinner celebrating the holidays in Sicily. Dishes reserved for holidays, such as Christmas, New Year, Carnival, or the Feast of the Saints.I will have you try the savory panettone, homemade schiacciata, small arancini, and eggplant cutlets. A first course of homemade pasta, with ragu, made with fresh tomato meat and spices, cooks for 4 hours, finishing with a roast with Etna wine. If you prefer fish no problem with my main courses. For variety and quantity the desserts will amaze you.To digest, an excellent lemoncello made with organic lemons from the family garden, a few miles away, 10 minutes by car. We can visit it together, picking the first fruits of the season, and admiring the lava coast and the sea of Acicastello and Acitrezza.

The grand menu of the holidays in Sicily!

A seafood menu.As an appetizer we have a canapé with friggitelli and red shrimp.The first course, spaghetti allo scoglio in seawater.For the main course, we have a sea bass with oyster cream.Finally, the typical Sicilian granita with brioche.

The sea and its contaminations

a gourmet menu .As an appetizer we have a jelly of granny smith apple, green tomatoes and mazara red shrimp.First course:Paccheri pasta with swordfish and wild fennel.Second course:kiwi marinated cuttlefish fettuccine with pea quenelleDessert:Lemon mousse flavored with limoncello, with a lemon heart.

Memories

A seafood menu with oriental contaminations.Appetizer.Battered shiso leaf with salmon and salmon sauces.First course:Spaghetti in seawater with pistachio cream and red shrimp.Second course:Cod with red fruitsDessert:Tart with yellow cream and red fruits.

Contaminations of the Orient

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.

A traditional menu experience

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

Sicily in the mouth

3-course menu (starter, pasta, dessert) with wine included (dedicated menu for vegetarians)fish menu if preferred