Delicious seafood appetizer, in which chunks of swordfish are accompanied by a tasty eggplant caponata served with crispy leeks.
The marinade enhances the main ingredient which is the freshness of the fish itself, leaving savor the true “taste of the sea.”
Typical Sicilian dish, made with sardines, in its Palermo variant that involves adding the sauce after frying meatballs. The dish is accompanied by slices of fried bread.
Dish that combines the reality of the Sicilian coast with marinated swordfish and that of citrus, with chunks of oranges. To add a refined tone, pink pepper.
The rolls are made with a filling of breadcrumbs, cheese, hard boiled eggs, cheese, onion, tomato and oregano, wrapped in slices of eggplant fried with tomato sauce and Tuma fondue.
The pasta with sardines is a recipe of Sicilian origin, that enhances the unmistakable flavor of fresh sardines seasoned with wild fennel, pine nuts, almonds, sicilian raisins and Saffron.
The roe, roe salted and dried, gives the pasta a strong flavor and salty, contrasted by ‘sour lemon and the gentle but firm shrimp.
A first course rustic flavor, which combines two flavors opposite: the sausage with its aroma of fennel and black pepper combined with the delicacy of sheep’s milk ricotta.
Traditional Sicilian-Arab, pasta with broccoli “arriminati”, or “mixed” to form a broccoli cream with onions, grapes and pine nuts passes, has a spicy, sweet and salty taste.
Secondi di Pesce
Cooked Cream, strawberries