A large breaded and fried rice ball; it has either a tender heart of meat sauce and peas or ham and mozzarella.
Thin savoury pancakes made with chickpea flour, normally sprinkled with fresh lemon. Enjoy it with a good Sicilian bread.
A soft deep-dish pizza, typical of Palermo, topped with a sauté sauce of tomatoes, onion, anchovies, oregano and Caciocavallo cheese.
CAZZILLI DI PATATE
Soft fried croquettes made with boiled potatoes, seasoned with garlic and parsley.
PANI CA’ MEUSA
A loaf with sesame seeds, stuffed with bits of fried veal spleen; sometimes Caciocavallo cheese or ricotta cheese is added.
PASTA CH'I SARDI
The ingredients of this dish make it quite unique: the sardines are seasoned with herbs and flavours of wild fennel, saffron, Sicilian raisins and pine nuts.
PASTA ALLA NORMA
Famous all over the world, this Sicilian first pasta course is made of tomatoes, fried eggplant, ricotta cheese and fresh basil. In 1920, alluding to the wonder of a Bellini's opera of the same name, as a comparison to excellence, the playwright Nino Martoglio exclaimed: "This pasta is a real Norma!"
ANELLETTI AL FORNO
A typical small ring-shaped dried pasta, baked in the oven with meat and tomatoes sauce, green peas and topped with grated Caciocavallo cheese.
SARDI A BECCAFICU
Small baked Sardines rolls, stuffed with some soft paste of breadcrumbs, minced garlic and parsley, pine nuts and raisins. This delicious dish of the folk tradition takes its name from a wild bird that populates the fields of Sicily, who is called Beccafico, because greedy of figs.
Some excellent vegetarian cuisine, according to Italian tradition: a triumph of flavours including fried eggplant sauté with celery, onion, olives and capers in a slightly sweet and sour tomato sauce.
Sweet crispy biscuit rolled into a cylindrical shape, filled with ricotta cheese, sugar, dark chocolate flakes and candied fruit. There are many stories and legends around this sweet typical Sicilian pastry, between pastry-making traditions of Arab and ancient Christian convents, the memory of those special recipes passed down to the present day.
Typical cake of the tradition prepared with ricotta cream, sponge cake, almond paste and candied fruits.
INVOLTINI DI MELANZANA
Eggplants roulades with Eolie’s raisins, onion, breadcrumbs, caciocavallo cheese in a tomato and pine nuts puree