Cheeses
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Selection of six artisan cheeses with chestnut honey from the Sicilian black bee.
Desserts
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Citrus and Sambuca meringue coffee and white pepper Chantilly cream, Sambuca sauce and candied orange.
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Rice cream with passion fruit, corn sbrisolona, Bronte pistachio and red fruits.
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Leonforte late peach tart with chantilly cream and almond ice cream.
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Hazelnut waffle from Nebrodi with Gangi ricotta, lemon and cinnamon scent, Domori \"Côte d'Ivoire\" chocolate, frappato sour syrup.
Menus des restaurants aux alentours
Starter
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Vastasa salad and “musso” and “carcagnolo” terrine (muzzle and heel).
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Paranza squid and Noto almonds double-cooked squid, toasted almonds, basil oil and mullet bottarga.
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Pork tenderloin and bitter oranges marinated with mustard mayo, Marsala jelly, red cabbage, bitter orange jam and pink pepper.
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Albacore tartare cantaloupe melon, basil mayonnaise, aubergine chips, toasted pine nuts, San Vito Lo Capo bottarga and mint
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Breaded oregano potato sphere black and white olives, caper powder, raw tomato sauce and dried tomatoes.
Main dishes
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Albacore tuna with a poppy seed crust pink and Sichuan pepper, coconut milk, fresh mint and toasted pine nuts.
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Marinated Fassona fillet from Piedmont smoked tomato, black pork cheek, Sicilian pecorino DOP wafer, fresh oregano.
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“Perlina” aubergine and goat's robiola Girgentana mint, red and green pepper.
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Octopus lacquered in balsamic vinegar dulse seaweed, Neapolitan courgette and black olives.
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Duck breast and red pepper with its orange base, black pork fat, sage and rosemary.
Pasta
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Tortelli with blue fish in warm salpa broth, long courgette, tenerumi and Corleonese tomato hearts
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Mezzecandele, potato, grilled spring onion Nebrodi black pig cheek, snow peas, spring onion and rosemary flavour.
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Potato gnocchi with mussels from Ginzirri genoese courgettes and local saffron threads.
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Ravioli in Trapanese-style with four tomatoes, Noto almonds, Nubia red garlic, fresh tomato and basil
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Spaghettini and black lentils from Leonforte raw celery and extra virgin olive oil.
