Amberjack, spinach, capers and pizzaiola style sauce
Artisanal spaghetti Piazza “Mount Etna”, tomato, salty ricotta cheese and black breadcrumbs
Carnaroli rice, seaweed and yellow melon
Seabass, zucchini, cherries and balsamic “maison”
Veal mignon, Bronte pistachios, carrots and Florio virgin marsala reserve
Pistachio, lemon, coffee
