Territory, seasonality, sustainability
Pasta
We use ” Pastificio dei Campi” pasta from Gragnano for our dishes, bronze-drawn and with slow natural drying.
Bread
The bread is passionately created by our Melania by using flours from ancient tumminia and russello grains and sourdough, with a leavening process of at least 18 hours that produces a fresh, soft, wholesome product.
Fish
We use only fish from our own sea, caught by small local fisheries. In case of unavailability, the product is not replaced by frozen.
Meat
The meat we serve is selected from local farmers respectful, conscientious and animal lovers.
Vegetables, fruits and legumes
We only choose small local producers who respect the land and look after it with sacrifice and love.
Slow food presidia
Slow food is an organization that supports small traditional productions that risk disappearing, enhancing territories, recovering ancient crafts and manufacturing techniques, saving native breeds and plant varieties from extinction. By saving bio diversity, save the planet.
Slow food presidia products used in this menu (marked with @)
Caciocavallo Ragusano Dop, Az. Agr. Floridia Giovanni | Razza bovina Cinisara | Lenticchie Nere delle Colline Ennesi azienda agricola Az. Agr. Tusco Silvia Maria | Capperi di Salina Az. Salvatore D’Amico | Fellata dei Nebrodi Az. Agostino La Paesanella | Provola delle mADONIE az. Agr. Sandra Invidiata | Fagioli di carrazzo dei Nebrodi e Patate dei Nebrodi Az. Stefano Lembo | Aglio rosso di Nubia Az. Agr. Simonte Francesca | Sale di Mozia Saline Culcasi
Some of the excellent seasonal products we use in our dishes
Frascatula, Lumache Madoniti, Capperi di Pantelleria, Capperi di Salina, Tonno Rosso del Mediterraneo, Pomodoro di Pachino, Suino nero dei Nebrodi, Fave di Leonforte, Cipolla di Giarratana, Cipolla Paglina di Castrofilippo, Mandorla pizzuta d’Avola, Verdure dell’azienda”L’Orto delle Meraviglie” di Roccapalumba (PA), Alacce di Lampedusa, Cioccolato di Modica, Vitellino Madonita allevato allo stato semibrado nel comune di Polizzi Generosa.
Our dishes are seasoned with “Polifemo” DOP extra virgin olive oil, Monti Iblei by Viragì – Chiaramonte Gulfi (RG) and salt “Saline Calcasi” from Mozia