Au Club des Siciliens

Slices of toasted bread seasoned with diced fresh tomato, garlic, oil, and oregano. A simple, crunchy, and very flavorful appetizer, typical of Italian tradition.

Fresh stretched-curd cheese made from buffalo milk, with a rich and milky flavor. Served with the sweet contrast of confit red onion and pachino tomato jam.

Fresh cheese similar to mozzarella but with a soft and creamy stracciatella center. Accompanied by pachino tomatoes, basil, and fresh salad.

A fresh and aromatic traditional Sicilian salad. It combines the crunchiness of raw fennel with the juicy sweetness of oranges.

Very thin slices of cooked and pressed octopus, served cold. It has a tender texture and a delicate sea flavor, usually dressed with oil and lemon.

Raw fish marinated in lime juice, which lightly 'cooks' the flesh. Served with crunchy fennel and red onion for a fresh, citrusy taste.

A varied selection of Sicilian specialties served as an appetizer. Includes the famous arancini (fried rice balls) and other typical local snacks.

Tender veal slices, floured and pan-fried with a Marsala wine sauce. The dish has a characteristic, sweet, and aromatic flavor.

Thin slices of boiled veal served cold, covered with a creamy sauce made from tuna, capers, and anchovies. A classic Italian appetizer or main course.

Spaghetti seasoned with a flavorful sauce based on anchovies, olives, sun-dried tomatoes, and spices. A dish with a strong, Mediterranean taste.

Spaghetti served with bottarga (dried and grated fish roe), which imparts an intense sea flavor. Lime and mint add a fresh and aromatic note.

Long, wide egg pasta seasoned with aromatic Genovese pesto. Enhanced by the creaminess of stracciatella (the heart of burrata) and the crunch of walnuts.

Short, large-format pasta typical of Southern Italy. Seasoned with tomato sauce, fried eggplant, and grated salted ricotta, a symbol of Sicilian cuisine.

Paccheri served with a topping based on tuna, capers, and olives. A flavorful dish that evokes the flavors of the Aeolian Islands.

A classic first course from the sea. Spaghetti sautéed with clams, garlic, oil, and parsley. Simple but full of flavor.

Fresh stuffed pasta, served with precious black truffle. A dish with an intense, earthy, and very refined flavor.

Rice cooked slowly until creamy, characterized by its golden yellow color and the unmistakable aroma of saffron.

Risotto prepared with squid ink, which gives it an intense black color and a deep sea flavor. Savory and distinctive.