Artichoke bottoms in white wine sauce with chicken’s liver dumplings in Vinsanto.
Black Venus rice with julienned Guinea fowl breast and pumpkin chunks with a cumin aroma.
Cauliflower and ricotta soufflé with a spicy sauce.
Duck breasts in pastry with artichoke hearts au gratin.
Pansoti del Golfo stuffed with chard in a dried fruit sauce with Parmigiano flakes.
Crispy Pasta Siracusana, Brussels sprouts, sole e sale, and a soft cheese sauce.
Salmon fillet with Capri lemons, stewed onion slices and candied cherry tomatoes.