An amazing path that puts the plant world at the center of the dish, enhancing the land with technique and elegance. • Appetizer: Millet leaves of eggplant in two textures. • First: Maccheroni alla carrapipana on celery cream with lemon. • Second: Gratin fennel with pistachios and olive dust. • Dessert: Crushed watermelon soup, orange syrup, and whipped cream. Note: The menu follows local crops.

The strong character of the Sicilian hinterland, between selected meats and decided cheeses. • Appetizer: Scalded Cosacavaddu Crostone, composed of prickly pears and pine nuts. • First: Busiate alla Modicana with knife pork, tomatoes and almonds. • Second: Sicilian beef cut with scarf and semistagioned pecorino. • Dessert: Sheep ricotta mousse with carob crumble and Modica chocolate. Note: Meat comes from local farms.

A deep journey into the Sicilian sea, between modern vision and clear flavors. • Appetizer: Sauté mussels and clams gently infused with lemon leaves. • First: Aeolian Paccheri with shade shade and vibrant green salsa. • Second: Local catch break sealed in a crisp pistachio crust. • Dessert: Mandarin frost with almond crunch. Note: The menu follows the fish market to ensure excellence.

You can ask this chef to create a meal around your preferences.