Chef Leonardo Bonfanti
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Sicilian coastal feast
Celebration of Sicily’s coastal flavors, a 5 course degustation that wil take you trough sicilian gastronomy, with meat, fish, vegetarian and vegan options. If you don't find your favorite dish feel free to ask me, i will be more than happy to customise it for you.
Indicazione delle abilità e specialità di Chef Leonardo Bonfanti
ShareCelebration of Sicily’s coastal flavors, a 5 course degustation that wil take you trough sicilian gastronomy, with meat, fish, vegetarian and vegan options. If you don't find your favorite dish feel free to ask me, i will be more than happy to customise it for you.
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"Cozze alla Siracusana" Fresh mussels cooked on a rich fresh tomato sauce, loots of basil and a touch of fresh chilli pepper
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CARCIOFI Grilled local artichoke, grilled caciocavallo cheese, honey and garlic olive oil
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Lasagna with Sicilian ragù
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Almond bianco mangiare, cinamons and chocolate
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Pistacccio semifreddo and vino cotto
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"TAORMINA SALAD" Mixed leaves, Burrata, char grilled red peppers, prawns and almonds
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Caponata, burrata, focaccia and dark chocolate
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"POLPO UBRIACO" Nero d'avola, red onion and basil braised octopus, rosemay focaccia and gremolata
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"CALAMARO RIPIENO" squid stuffed with breadcrumbs, almonds, rasins, pecorino cheese and fresh herbs served with, peas and mint veloute'
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POLPO e POMODORO: Grilled octopus, with confit tomatoes, roasted potatoes and “salsa verde”
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"FAGOTTINO DI GUANCIALE" thin slice of guanciale stuffed with white wine and oregano marineted courgette and fresf anchiovies, served with pea and mint veloute
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"TARTARE DEL GIORNO", Catch of the day tartare, orange, mint, capers, celery and tomato water
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Selection of local cured meat, cheese, olives and marmelade
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"INSALATA SICILIANA" Octopus, Fennel, capers, tomatoes, orange, olives, sweet&sour red onions and herbs salad
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"RISO AL MARE" Risotto rice cooked in a fish stock, saffron, mussels, prawns, calamari and courgettes
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"LA BELLA NORMA" pasta rigatoni, fresh ricotta, aubergine, confit of Pachino cherry tomatoes, lots of basil and salted ricotta
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Blak squid ink linguine pasta, red Mediterranean prawn, burrata and lemon zest
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Risotto with fennel sausages, courgettes, goat cheese and mint
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"LINGUINE ALLA SIRACUSANA" (VEGGIE version with fresh local artichoke instead of anchovies) Anchovies, capuliato, capers, saffron, raisin, pine nuts and toasted breadcrumbs
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"STINCO DI MAIALE" white wine braised shank of pork served whith local vegegetable cous cous
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"PARMIGIANA" Aubergine lasagna (no pasta) on a rich tomatoes and basil sauce, mozzarella, toasted bread crumbs and lemon zest
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"PESCE AMMUDDICATU" fish of the day bread crumbed and baked with a citrus sauce and char grilled red pepper, rocket and mint salad
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TERRINA DELL'ORTOLANO, Terrine grilled red peppers, mushrooms, courgettes, aubergine, goat cheese and mint, served on a cauliflower velouté, lemon zest and toasted breadcrumbs
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Orange, marsala and dark chocolate Tiramisù
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Ricotta Crostata with chocolate, almond and candied orange
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