Parmigiana and caciocavallo dop timbale

Sicilian caponata and Modica chocolate chips

Sicilian and National Cold Cuts Platter with Mitilugghie “fried dumplings”

Poached egg on Sicilian pecorino fondue and black truffle

Modica beef tartare, organic egg and crunchy salad

Beef meatballs with sauce

Ragusana buffalo burrata, tomato and 24-month aged Parma ham

Mussel soup/souté

Ricotta ravioli with pork sauce

Fettuccine with broad beans, lamb ragout and Sicilian pecorino

Maccheroncini with “Arriminati” broccoli, “Capuliato” dried tomatoes and toasted breadcrumbs

Caciocavallo and pepper tortelli on Piacentinu Ennese fondue and crispy bacon

Spaghettone with amberjack ragù, pine nuts and toasted breadcrumbs with orange

Yellow pumpkin and almond gnocchi with cuttlefish, red prawn and ricotta quenelle with marjoram

Modica lentil and green broccoli soup

Maltagliati with chickpeas and wild fennel

Broad beans

Broad bean paste

BBQ Angus Steak with Ash Vegetables

Lamb chops with rosemary potatoes

Rabbit “Stimpirata” style

Codfish in a gluttony

Slice of amberjack seared with herbs, fennel foam and crunchy fennel

Potatoes with rosemary

French fries

Field vegetables

Tomato, onion, capers, basil

Fennel, oranges and anchovies

Chocolate flan with vanilla ice cream

Lotus pulp, ricotta mousse and almond brittle

Traditional Sicilian cannoli

tiramisu

Puff pastry with warm chantilly cream and berries

Frost of the day