L'Angolo di Sicilia

A rich selection of typical Sicilian vegetable-based appetizers. Includes classic preparations like caponata and parmigiana. Perfect for tasting various local specialties in one dish.

Fresh mussels cooked in a spicy tomato broth. A dish with an intense and lively sea flavor. It is recommended to accompany it with bread to enjoy the sauce.

Light mussel soup flavored with lemon. The taste is fresh and delicate, enhancing the natural savoriness of the mollusks. Ideal as a light appetizer.

Clams sautéed in a pan, usually with oil, garlic, and parsley. A simple dish that enhances the sweet and briny flavor of the clams. Served hot, often with croutons.

Soft pieces of boiled octopus dressed as a salad. Generally served with oil, lemon, parsley, and sometimes potatoes. A fresh and tender appetizer.

A mix of boiled and seasoned seafood and crustaceans. Includes various marine textures and flavors in a fresh dish. Usually dressed with a light lemon vinaigrette.

Small octopus-like mollusks, floured and fried until golden. Crispy outside and tender inside. Eaten hot, often sprinkled with lemon juice.

Flavorful patties made with fresh sardines and a typical Sicilian sweet and sour mix. Raisins and pine nuts add sweetness and crunchiness. An appetizer rich in tradition and taste.

Whole or opened anchovies, lightly breaded and fried. A classic blue fish with a decisive and savory flavor. Excellent as a crispy snack.

A savory pie that combines the sea flavor of anchovies with the sweetness of zucchini. Enriched with Sicilian pistachios and fresh mint. A balanced and aromatic flavor combination.

Famous Sicilian fried rice specialty, filled with meat ragù. It has a crispy crust and a soft, flavorful center. Traditionally eaten by hand.

Arancino variant filled with rice and creamy béchamel, often with ham or cheese. Delicate flavor and stringy texture. A delicious alternative to the classic ragù.

Prized mollusks served raw, very fresh. They have a briny flavor and a soft, fleshy texture. Price per unit.

Fresh salmon slices served raw. Soft and rich in good fats, with a delicate flavor. Usually seasoned with a drizzle of oil or lemon.

Prized red prawns fished in Mazara del Vallo, served raw. Famous for their sweetness and creamy texture. A delicacy for crustacean lovers.

Very fresh langoustines served raw. They have sweet and delicate flesh. A refined dish that enhances the quality of the raw ingredients.

An assorted selection of the day's raw fish and crustaceans. Offers a variety of marine flavors and textures. Ideal for a complete tasting of fresh catch.

Short pasta with tomato sauce, fried eggplant, and grated salted ricotta. A symbolic dish of Sicilian cuisine. Flavorful and vegetarian.

Rich and hearty baked pasta, typical of the Messina area. Dressed with meat, cheeses, eggplant, and hard-boiled eggs. A very nutritious single dish.

House specialty spaghetti. Likely prepared with fresh, local ingredients according to a secret or traditional recipe. Ask staff for details.

Simply but flavorfully seasoned spaghetti, traditionally with garlic, oil, chili pepper, and pecorino. A rustic and spicy dish. Very common in popular Sicilian cuisine.

Classic seafood dish with spaghetti and clams. The sauce is created from the clam juices themselves, oil, and parsley. Delicate and fragrant with the scent of the sea.

Short spiral pasta with a fresh sauce inspired by the Aeolian Islands. Capers and olives add savoriness, while mint adds freshness. A Mediterranean and aromatic dish.

Linguine with a typical Sicilian sweet and sour dressing made with sardines and wild fennel. Toasted breadcrumbs (muddica atturrata) add a pleasant crunchiness. An explosion of traditional flavors.

Fresh pasta with diced swordfish and Mediterranean vegetables. Pine nuts and mint enrich the dish with crunchy and fresh notes. A balanced and tasty first course.

Rigatoni with cubes of fresh tuna sautéed in a pan. Thyme and chili pepper add an aromatic and spicy touch. A flavorful way to enjoy blue fish.

Fresh egg pasta served with a rich seafood sauce. Mazara shrimp and clams offer a sweet and prized flavor. A refined dish that celebrates the island's flavors.

Linguine seasoned with natural squid ink, which gives an intense black color and a unique sea flavor. Often served with tender pieces of squid. A classic of seafood cuisine.

Long pasta with razor clams (elongated mollusks). They have a firm texture and a distinct marine flavor. Usually sautéed with garlic and oil.

Linguine sprinkled with bottarga (dried and grated fish roe), usually tuna or mullet. Very intense, savory, and aromatic flavor. A simple yet prized dish.

A prized dish with fresh sea urchin pulp. It has an unmistakable sweet and iodized flavor. Creamy and fragrant, it is a true specialty for connoisseurs.

Long pasta with fresh, shelled shrimp. Often prepared with a light tomato sauce or 'in bianco' (without tomato). Sweet and delicate.

Breaded veal cutlet, without egg, cooked on the grill or in the oven. The breading is enriched with herbs and pistachio. Tender inside and crispy outside, lighter than the classic fried cutlet.

Veal skewers stuffed with a flavorful and stringy filling thanks to the cheese. Cooked over embers or grilled, they are a classic Messinese main course.

Cod stewed with a rich side of vegetables and potatoes. Capers and olives add savoriness to the dish. A traditional, tasty, and complete meal.

Swordfish rolls stuffed with seasoned breadcrumbs and cheese. Grilled on skewers. A tasty and appealing way to enjoy swordfish.

Swordfish steak cooked in a rich tomato sauce with olives and capers. A typical and very aromatic Messinese recipe. Excellent for dipping bread.

Anchovies opened flat, breaded and fried or baked. Flavorful and crispy, they are a humble but tasty dish from Sicilian tradition.

An assortment of grilled fish and crustaceans. Includes various types to savor all the taste of the sea. Usually served with a drizzle of oil and lemon.

Large prawns prepared according to the customer's preference. They can be simply grilled, flamed with wine, or breaded 'alla palermitana'. Meaty and sweet.

Whole fish of about 330 grams, choice of sea bream or sea bass. Grilled for a smoky flavor or Palermitana style with aromatic breading. White-fleshed fish, delicate and light.

Fried tuna served with the typical sweet and sour onion sauce. The decisive flavor of the tuna pairs with the sweetness of the onions and the freshness of the mint. A very tasty traditional dish.

Swordfish skewer variation cooked with the 'Ghiotta' sauce. Moist and rich in Mediterranean flavors thanks to olives and capers.

Fresh tuna steak prepared as you prefer. Grilled remains more natural, while Palermitana style is enriched with a flavorful breading. Nutritious and substantial fish.

Mixed fry of small fish, typical of coastal areas. Crispy and flavorful, eaten whole including the smallest fish. To be enjoyed hot with lemon.

Floured and fried rings of calamari and shrimp. A timeless classic, golden and crispy. Ideal for those who love fried seafood without bones.

Calamari prepared as you choose: stuffed with a flavorful mixture or simply grilled. Both versions enhance the tenderness of the mollusk.

Simple swordfish steak, likely grilled. Firm and compact white flesh, with a delicate taste. A light and healthy main course.

High-quality Sicilian white wine. An elegant blend of Inzolia and Sauvignon that offers freshness and aromaticity. Perfect with fish and crustacean dishes.

An aromatic and complex white wine obtained from a blend of different grapes. Fresh and fruity on the palate. Pairs well with light appetizers and first courses.

Wine produced from Catarratto grapes in purity, a native Sicilian grape variety. Characterized by citrus and floral notes. Ideal for accompanying Mediterranean cuisine dishes.

White wine from Grillo grapes, fresh and savory. It has aromas of white flowers and tropical fruit. Excellent with seafood and vegetables.

One of the most famous Sicilian white wines, rich and structured. Aged in wood, it offers notes of butter, vanilla, and ripe fruit. Pairs well with important fish or white meat dishes.

Elegant white wine produced with Fiano grapes. Intense aromas of broom and thyme. On the palate, it is enveloping and mineral.

Volcanic wine from the slopes of Etna. Marked minerality and acidity thanks to the Carricante grape. A wine of great character and longevity.

A fresh and versatile white blend. It combines native and international varieties for a balanced and pleasant taste. Suitable for the whole meal.

Fragrant and delicate white wine. Grecanico provides structure while Sauvignon adds aromatic notes. Ideal as an aperitif or with light dishes.

Organic sparkling white wine from native grapes. Fresh, young, and fruity. Perfect for accompanying appetizers and fish dishes.

Elegant and structured white wine. The combination of Inzolia and Chardonnay creates a complex and persistent bouquet. Excellent with crustaceans and semi-aged cheeses.

A special rosé wine obtained from a rare variety of pink-berried Inzolia. Aromatic and fresh, with hints of red fruit. An original and pleasant wine.

Lively rosé produced with Nerello Mascalese grapes. Fresh and fruity, with notes of cherry and raspberry. Versatile in pairings.

Rosé wine with a bright color that combines the structure of Nero d'Avola with the spiciness of Syrah. Fresh and light, ideal for summer.

Classic Sicilian red wine from Nero d'Avola grapes. Fruity, with notes of cherry and plum. Soft and pleasant to drink.

Medium-bodied Nero d'Avola, aged in wood. Elegant and spicy, with soft tannins. An excellent expression of the principal Sicilian grape.

Full-bodied and complex red blend. Cabernet adds structure and elegance to the fruitiness of Nero d'Avola. Ideal with red meats.

An important and structured Nero d'Avola. Aged in barriques, it presents evolved and complex notes. A wine for meditation or for grand roasts.

Red wine produced with the ancient Nocera grape, typical of Messina. Fresh, with hints of Mediterranean scrub and pepper. Unique and original.

Historic wine from the Capo Milazzo area. A blend of Nero d'Avola and Nocera offering structure and freshness. Deep and persistent.

Fresh and lively sparkling wine. Ideal for toasts or as an aperitif. Fine and persistent bubbles.

Sicilian Classic Method sparkling wine produced on Etna. Dry, mineral, and fresh. An excellent alternative to champagne to accompany the meal.

Half bottle version of the classic Regaleali white. A fresh and pleasant blend of Sicilian grapes. Perfect for moderate consumption.

Half bottle of Leone wine. Aromatic and fruity, it retains all the characteristics of the standard size. Ideal for two people.

Reduced format of the Regaleali red. A young and fruity Nero d'Avola. Convenient for those who want only a glass each.

Still water served in a carafe or one-liter bottle. Available still or sparkling. Essential for accompanying the meal.

Sweet and refreshing carbonated drink with cola flavor. Large bottle to share.

Classic carbonated cola-flavored non-alcoholic drink. Single-serving format in glass or can.

Fizzy lemon-lime flavored soft drink. Transparent, sweet, and thirst-quenching.

Orange fizzy drink. Sweet and fruity taste, very popular.

Sweet, transparent, and fizzy non-alcoholic drink, lightly flavored with lemon. Very traditional in Italy.

Sparkling non-alcoholic drink based on citron. Intense yellow color and characteristic citrus taste.

Dark and sparkling drink produced with chinotto fruit extract. Distinct sweet-bitter and aromatic taste.

Refreshing drink based on lemon juice, water, and sugar. Thirst-quenching and rich in vitamin C.

Carbonated water containing quinine, which gives it a typical bitter taste. Often used as a mixer or drunk on its own with lemon.

Sicilian lager beer. Balanced and refreshing taste with a light hop note. Very popular locally.

Classic Italian lager beer in a large format. Moderately bitter and clean taste. Suitable for accompanying pizza or simple dishes.