PASTA

Amberjack stuffed pasta with Aeolian sauce made of cherry tomatoes, onion, green olives, and capers

Caserecce with Bacco dop pistachio pesto and blasted pink prawn*

Pasta panzotti filled with aubergines and scamorza, seasoned with mature caciocavallo cheese

Pasta tagliolini with Pistachio Bacco Dop pesto, red Mazara prawns, with red datterino garnish

Linguine seasoned with extra virgin olive oil, fresh garlic, anchovies and parsley, garnished with muddica atturratta

Maccheroni di pasta fresca in sugo di pomodoro San Marzano, basilico, melanzane fritte e ricotta salata

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