I am passionate about traditional Sicilian cuisine, fish dishes, the scents of fresh herbs and the sun that nourished them. I am cheerful and fun. For me cooking at home means expressing imagination, taste, colors, tradition and sharing the experience with guests

I began to be passionate about cooking when I was a boy. At the beginning I cooked in Italian restaurants but then I expanded my knowledge and views by going to work in Spain, Ireland and many years in Denmark. I worked as a chef in several restaurants where I acted as kitchen manager. I assimilated the different cultures and the various culinary sensitivities. Now I'm back in Italy where I offer my Mediterranean cuisine. I enjoy cooking Mediterranean food, for its aromas, for the freshness of the products, for the colors and all its variety of fish and vegetables My experience was formed by working but I give my best when I go to the market and create dishes based on the fresh things I find, I get inspiration by looking at market food so I improvise dishes that are still based on the Mediterranean style. I have experienced cultures and flavours in Europe, now I prepare dishes, full of colours, aromas and traditions.

MORNINGS IN ITALY

(Breakfast Menu)

Starter

• Coffee with classic mocha, fresh organic Sicilian milk, tea

• Different kinds of juices

• Bread made by traditional Sicilian flour (e.g. Perciasacchi and Tumminia)

  • Served with organic Sicilian jam and butter

Main Course

(Choose one)

• 2 croissants from a large selection

  • Flavors: chocolate, cream, ricotta cheese, pistachio, integral, 4 cereals with honey

• Traditional Sicilian cake

APERITIVO MENU

(Special breakfast menu – extra price may apply)

• Sicilian fruit granita with Messina brioches

• Bruschetta mix:

  • Classic bruschetta (tomato, basil, garlic, extra virgin olive oil)

  • Genoese pesto

  • Dried tomato pâté

• Omelette with courgettes

  • With onion, primosale cheese, herbs

• Mixed Italian cheeses and cured meats

BREZZA DI COLLINA

(Lunch Menu)

Starter

(Choose one)

• Savoy cabbage roulade

  • With breadcrumbs, extra virgin olive oil, cheese, pine nuts, spring onion

• Sicilian caponata

  • With eggplant, tomato, olives, celery, capers, onion, extra virgin olive oil, sugar and vinegar (sweet and sour)

• Omelette

  • With spring onion and primosale cheese

First Course

• Seafood risotto

  • With spring onion, mussels, clams, octopus, cuttlefish, prawns, cherry tomatoes, white wine, fresh parsley

Main Course

• Baked mackerel

  • Salad mix and rosemary potatoes

Dessert

• Typical Sicilian pastries

PROFONDO BLU

(Dinner Menu)

First Course

(Choose one)

• Octopus salad

  • With green olives, extra virgin olive oil, carrots, celery, lemon juice

• Raw fish

  • Shrimp, tuna, amberjack, marinated in lemon and mint oil

• Bruschetta

  • With tomato, basil, garlic, spring onion, extra virgin olive oil

First Dish

• Slow-dried pacchero liscio

  • With red mullet, glasswort, prawn, mint, lemon zest

Main Dish

• Baked fish of the day

  • With Sicilian sauce (cherry tomatoes, garlic, basil, capers, olives)

Dessert

• Sorbetto al limone

MADONIE

(Dinner Menu)

Starter

(Choose one)

• Beef carpaccio

  • Marinated with oil and lemon, rocket and parmesan shavings

• Mixed Sicilian cold cuts

  • Mixed selection of cured meats (e.g. Napoli salami, Parma San Daniele ham with yellow melon, speck with cream cheese and rocket)

• Misto formaggi Siciliani

  • Mix of cheeses (e.g. mature caciocavallo, mozzarella, fontina)

  • Accompanied by bruschetta

First Dish

• Long-dried pasta

  • With crispy Palermo sausage and roasted mushrooms, garlic, fresh rosemary, caciocavallo cheese

Second Dish

• Mixed meat

  • Beef tenderloin, Palermitan meat roll, pork chop, chicken

  • Potato side dish

Dessert

• Sicilian cannoli

TRINACRIA

(Dinner Menu)

Starter

(Choose one)

• Long-dried pasta

  • With tomato, fresh tomato sauce, basil, parmesan cheese

• Arancina

  • With saffron, rice, mozzarella, béchamel, cooked Parma ham

• Cabbage roll

  • With breadcrumbs, extra virgin olive oil, cheese, pine nuts, spring onion

First Dish

• Slow-drying durum wheat pasta

  • With mixed meat ragù (beef fillet, pork) cut with a knife

  • Tomato, red wine, mixed sauté, mixed herbs

Second Dish

• Baked lamb

  • Side dish of grilled and marinated vegetables

  • Potatoes with rosemary

  • In salmoriglio sauce (garlic, lemon, extra virgin olive oil, herbs, salt and pepper)

Dessert

• Fruit cake

VEGETARIAN MENU

(Lunch / Dinner Menu)

Starter

(Choose one)

• Omelette

  • With vegetables, onions, cheese

• Marinated courgette roll

  • With goat’s cheese, extra virgin olive oil and mint

First Dish

• Pasta alla Norma

  • Tomato sauce, fried aubergines, fresh savory ricotta

Second Dish

• Stuffed pepper

  • Breadcrumbs, onion, parmesan cheese, pine nuts, raisins

Dessert

• Chocolate cake with dark heart

VEGAN MENU

(Lunch / Dinner Menu)

Starter

(Choose one)

• Beetroot canapé with rocket cheese

• Envy tacos, tomato guacamole and croutons

Main Dish

• Roasted cabbage skewers

  • With cashew cream and chickpeas

Dessert

• Chocolate salami served with whipped cream