Armoatic Couscous with Contorno Leggerezza Orogel, Veggies and Fish
Artichoke bottoms in white wine sauce with chicken’s liver dumplings in Vinsanto.
Grilled aubergine rolls stuffed with smoked scamorza and speck, served with tomato sauce and almond flakes.
Borlotti beans gnocchi sautéed with rosemary and decorated with a tempura battered peppers.
Braised moscardini stuffed with chicory and with lentils from Santo Stefano Sessanio.
Cauliflower and ricotta soufflé with a spicy sauce.
Cavatelli with broccoletti cream, garlic, oil, chilli, chard and tuna bottarga.
Chicken breast strips with warm endive pie.
Fried egg with asparagus tops and pumpkin puree with a touch of Parmigiano Reggiano.
Potato Gnocchi with crumbled sausages and Orogel Rapini.
Monkfish morsles with sliced artichokes and stewed onions.
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.
Pumpkin and carrot soup with cuttlefish rings, clams and rosemary
Rigatoni with Orogel Artichokes, saffron pistils and smoked scamorza.
