Amberjack, zucchini, cucumber and tomato
Beef tartare, olives, capers, raspberry, beetroot and yellow melon
Like an “Arcimboldo” art piece, seasonal raw, cooked and marinated vegetables
Squid, Gallo Carnaroli Gran Riserva rice, basil and cuttlefish ink
Artisanal spaghetti Piazza “Mount Etna”, tomato, salty ricotta cheese and black breadcrumbs
Gnocco, rabbit ragù and cardamom
Crusted sea bass, ragusano cheese, clam essence and baby lattuce
Pigeon, peas, carrots and giblets
White long fermented zucchini, hazelnut and ricotta cheese
Pistachio, lemon, coffee
Candied orange, 72% dark chocolate and Etna hazelnut
Yogurt, Pizzuta d’Avola almonds, “Faridda” wild fennel flowers and meringue
Black piglet belly, tenerumi leaves, apricot and Interdonato lemon
Strawberries, cucumber and sweet cheeses
