Black arancina stuffed with fresh calamari julienne, creamy bufala over crustaceans beef and sea urchins

Arancina stuffed with rabbit ragù and wild fennel over sour cream

Arancina with pistachios, buffalo mozzarella and seared pink shrimps over crougette cream

Norma arancina: Arancina stuffed with pasta alla norma, over tomato sauce, fried basil and salty ricotta

Tenerumi (tender squash shoots) pie, potatoes, scamorza on a cream of squash and pecorino cheese

Cannolo shell stuffed with aubergines (eggplants) cooked in two different ways, pver buffalo mozzarella cream, tomato coulis and basil oil

Sea Caprese Sicilian fior di latte layers with citrus-flavoured pounded red and pink shrimps, and local Mango

Raw fish selected by the Chef: a selection of six types of fresh fish (previously flash-frozen) served with accompanying sauces

Sicilian wholegrain fried pizza with seared tuna roast, basil-flavoured burrata and roasted bell pepper juice

Pasta with garlic, olive oil, chili pepper, raw pink shrimps and sea urchins

Risotto creamed with squash, stewed bacon, buffalo stracciatella and toased almonds

Fusilloni (pasta) “alla norma” with fish pasta with diced john dory fish, dual-texture aubergines, toasted breadcrumbs and salty ricotta cream

Rolled pasta “Sicilian Granma Style”

Lamb chops with local herbs on a sweet potato cream, diced turnip and Nero D’Avola glaze

Salted cod fish with a sun-dried tomato and panko crust on an autumnal salad, black bread slice and mint oil

French beef filet wrapped with bacon, sauce reduction and prickly pear coulis

Mediterranean amberjack pie with diced aubergine (eggplant), its sauce reduction and potatoes crisps

Three glasses of wine

Magnum Magarìa L.1,5