First Courses

Linguine wrapped in a velvety cream made from fried courgettes, topped with prawn tartare that releases a perfect balance between sweetness and savouriness. The final touch is given by parmesan, basil, black pepper and lemon zest, enhancing the Mediterranean aromas.

Fresh pasta with Bolognese sauce

Handmade semolina fresh pasta, served with slow-cooked tomato sauce, ricotta foam, and aubergine chips. A traditional Sicilian dish, simple yet rich in flavour.

A revisited Sicilian classic: almond and cherry tomato pesto envelops the pasta, while on top stands out a tartare of raw red tuna, enriched with fresh notes like lemon zest. A sunny encounter between land and sea, in a contemporary key.

Fresh busiata pasta tossed with pistachio pesto, served with creamy stracciatella, marinated red prawns, and a touch of pink pepper. A contemporary Sicilian embrace between land and sea.

Linguine wrapped in a delicate emulsion of anchovy sauce, garlic, extra virgin olive oil, and chilli, laid on a tartare of raw scampi lightly marinated with citrus. To complete the dish, precious flakes of tuna bottarga add depth and marine intensity. A refined combination of tradition and excellent raw materials.

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