IDENTITÀ
7 portate | vini esclusi
7 courses | wines not included
€ 100

INASPETTATO
7 portate | vini esclusi
7 courses | wines not included
€ 110

LA NOSTRA STORIA
10 portate | vini esclusi
10 courses | wines not included
€ 150

7 Calici
7 wine glass
€ 90

10 Calici
10 wine glass
€ 130

Scampo d’Inverno
Foam of parmisan, marinated “crema” mashroom, cooked prawn

Il nostro crudo di pesce con i suoi olii aromatizzati in casa e sali del mondo
Our raw fish with flavoured oils and salt from the world

Spaghetto di tonno in salsa di bottarga e perla di yuzu
Raw tuna spaghetti with “bottarga” sauce,anchioves oil and yuzu juice

Pani câ “meusa”
Steam baked bread with cuttlefish and ricotta cheese

Broccolo “affogato”
“Drowned” Broccolo: burned garlic cream with anchioves, deep fried broccolo in tempura, dried black olives

Ricordo di sfincione
Memory of Sfincione: sicilian street food pizza

Insalata di finocchio con aringa affumicata e merluzzo marinato
Salad of fermented fennel, smoked herring and marinated codfish

Arancina alla carne
Arancina with meatsauce: cream of rise flavoured with saffron, pulled blackpork from Nebrodi, creamy peas, deep fried panko

Il Riccio
Foam of potato, fried shell served with raw sea urchin

Lo spaghetto “pizziato” ai crostacei
Loabster soup with home-made “broken” spaghetti

Consommè di scarola con caciocavallo e foie grass
Escalore soup with fresh ravioli filled with escarole, diced “caciocavallo” cheese and foie gras

Risotto “ i pupi ”
Risotto with parmesan, reduction of Marsala wine and candy breadcrumble

Pasticcio al ragù di coniglio con brodo di aragosta
Home-made pasta with rabbit ragout,foam of parmisan,crunchy nuts and loabster broth

Quadrucci di broccoli alla “palina” e cicoria fermentata
“Quadrucci” fresh pasta with broccoli and fermented chicory sauce

Reginette di sarde con salsa allo zenzero e olio al finocchietto
“Reginetta” fresh pasta filled with sardines, ginger sauce and wild fennel oil

La Stigghiola
Street food remake in fish version with amberjack and cuttlefish

Pesce alla brace con zucca rossa fermentata e croccante di patata viola
Barbecued fish with pumpkin cream and crispy purple potato

Triglia a “beccafico”
Crunchy mullet served inside tomato toasted bread on a “beccafico” cream

Costolette d’Agnello cotte nel forno a legna
Wood oven baked lamb ribs with bernese sauce and “canazzo” cream

Manzo aggrassato
Barbecued beef served in a traditional sicilian sauce made with sautéed onion, carrot and celery

Cassata
Sicilian traditional dessert with espresso coffee

Soufflé al cioccolato con gelato di fava Tonca
Chocolate Soufflé with tonca bean ice cream

Mousse di passion fruit
Passion fruit mousse with fermented lemon ice-cream and extract of basil

A Renato
Framework made of pistachio piecrust filled with chocolate and nuts cream and sauce of prickly pear