
Our Menu
Appetizer
Antipasto del Cafone
typical meal of the south of Italy peasants,eaten at the shade of the olive trees, wit hfrisella (whole dry bread with chopped tomato) sliced cold cuts, cheeses and vegetables in oil.
Antipasto del Barot
typical meal of peasants from Piemonte, eaten in the vineyards, with Vitello Tonnato (sliced veal and tuna sauce), insalata russa (boiled vegetables with mayonnaise), giardiniera (bitter-sweet vegetables with tomato sauce), toasted bread with anchovy fillets and parsley sauce (salsa verde with oil, garlic, capers, parsley), tomino (fresh cheese with tomato sauce)
Pinzimonio
raw fresh vegetables with Hummus sauce (chickpeas and sesame), Tapenade (olives patè, capers), Tzaziki (greek sauce with yogurt), Babaganoush (aubergines souce)
Caponata di melanzane
the tastiest, vegetarian recipe from sicilian cuisine with eggplants, Tropea red onions, celery, crushed green olives, capers, tomato sauce.
Le Friselle (whole dry bread with chopped tomato)
Caprina
with goat cheese, olives patè, fresh tomato and basil
Acciughina
with anchovies fillet, fresh chopped tomato, salsa verde (parsley souce with oil, garli, capers, parsley)
Tonnina
with tuna, olives, capers, onions, oregan
Bomba calabra
N’duja (hot salami paste), Calabrian mushrooms, Caciocavallo cheese
Le Insalate – Salads
Greca
tomatoes, peppers, cucumbers, onions, anchovies, celery, Greek olives, Feta cheese
Nizzarda
Tuna, tomatoes, onions, boiled egg, potatoes, green beans, vinaigrette, oregano
Provenzale
Trevisana salad, rocket, celery, pears, walnuts, goat cheese, honey
Siciliana
Oranges, fennels, baked olives, oregano
Vegetariana (mixed salad)
Mixed vegetable
Le Paste
Ferretti alla Norma
Tomato sauce, Aubergine, Ricotta cheese, basil
Cavatelli alla pecorara
Tomato sauce, Bacon,Fresh sausage, Pecorino cheese
Spaghetti alla chitarra all’amatriciana
Tomato sauce, Bacon, Onion, Pecorino cheese
Spaghetti alla chitarra al pesto di Pantelleria
Dry tomatoes, olives, parsley, raisin, fresh tomato
Ferretti alla silana
N’duja (hot salami paste) Tomato sauce, scamorza cheese, parsley
Spaghetti alla chitarra del “Pignurin”
“Pignurin” was an old fisherman from Liguria, to whom this dish is dedicated. And is made with squids, cuttlefish, baby octopus, prawn, clams, mussels, tomato sauce, parsley
Ferretti alla colapesce
swordfish, aubergines, cherry tomatoes, parsley
Spaghetti alla chitarra alla tonnarotta
Tuna fish in oil,fresh tomatoes, olives, capers, parsley
Spaghetti al nero
squid ink sauce
Spaghetti alla carbonara
Bacon, eggs
I Risotti
Panissa
Traditional dish from Vercelli with Saluggia beans, salame d’la duja (seasoned salami paste), pig skin, tomato sauce, red wine
Ubriaco
sausage and Barbera wine
Castelmagno
Castelmagno cheese and hazelnuts sauce
Non dire al contadino
walnuts cream, pears and Caciocavallo cheese
Calabrotto
Caciocavallo cheese and Tropea red onions jam
Borbone
tomato sauce, aubergines, scamorza cheese
Casaro
Cheese fondue and Barbera sauce
Mediterraneo
prawns, pesto genovese sauce, cherry tomatoes
Paranza
Squids, cuttlefish, baby octopus, prawn, clams, mussels
Parmigiana
A classic risotto, served in a Parmesan nest
Pistacchio
Pistache sauce and smoked scamorza cheese
Paella
With fish, meat and vegetables
Le zuppe – Soup
Ceci e baccalà
with chickpeas and salt cod
Moscardini e fagioli borlotti
with baby octopus and Borlotti beans
Mesciua
tipical genovese soup with legumes, mixed cereals and toasted bread
Le pietanze – Main courses
Spiedino di salsiccia alla siciliana
three types of sicilian sausages : classical, with Caciocavallo cheese and with dry tomatoes, olives and basil, cooked with cherry tomatoes,capers, olives, oregano
Bombette pugliesi
Capocollo (pork neck) rolls with bacon, caciocavallo cheese and tomato sauce
Stufato di coniglio
stewed rabbit with olives, pine nuts,herbs
Filettino di maiale
pork filet with juniper berries and barbera wine sauce
Brasato al Barbera
Veal stew typical piedmontese
Tonno subito – Fresh tuna fish
Mediterranean Tartare
with orange skin and juice, spring onions, sicilian olives, oregano
Abbronzato
seared on the grill,served with a souce made with balsamic vinegar and honey
Improfumato
Stir fried with mustard and herbs
Abbottonato
tuna brochette with fresh mint and caciocavallo cheese, coocked with pine nuts, raisin, Tropea red onions and Marsala wine
Imparentato
Swordfish with orange and curcuma sauce
Side dishes
Tomato salad
Fennel salad
Mixed salad
Grilles mixed vegetables
Aubergines, zucchini
Dulcis in Fundo
Fruit salad
Rice pudding
with milk served with orange caramel
Fruit tiramisu
with savoiardi biscuits soaked in limoncello, fresh fruit and chantilly cream
Salame al cioccolato
with a glass of vermouth
Strudel di mele
with apples, warm served with ice cream
Cassata siciliana
sponge cake filled with ricotta cheese, chocolate drops served with Zibibbo (sweet wine)
Otello
savoiardi biscuits soaked in mint syrup, hot chocolate cream with limoncello and ice cream
Desdemona
amaretti biscuits soaked in coffee and almonds cream with ice cream
Liquorice ice cream
served with liquorice liquor
Gelato al Pistacchio di Bronte
Bronte (Sicily) pistachio ice cream
Gianduia ice cream
Fruit sorbets
Sweet wine
Passito di Pantelleria
Sweet raisin wine served with almond biscuits
Zibibbo, Malmsey, Almond wine
all served with almond biscuits