Lumie di Sicilia

A rich dish of mixed Sicilian appetizers, mainly based on fish and vegetables. Ideal for sharing to taste various local specialties. Intense and varied Mediterranean flavors.

A platter of cured meats and cheeses typical of the Etna area. Includes rustic and intense flavors, accompanied by sun-dried tomatoes. Perfect as a land-based appetizer.

The classic Sicilian caponata, a sweet and sour stew of eggplant and vegetables. Rich in seasonings like capers, olives, and pine nuts. It has a soft texture and a balanced sweet and savory taste.

Selection of smoked fish served with bottarga (dried fish roe). An appetizer with a very strong and savory sea flavor. Eaten cold.

Typical Sicilian street food mixed fry (likely Panelle and Crocchè). Includes chickpea fritters and potato croquettes. Crispy, oily, and very flavorful.

Raw swordfish carpaccio served with an aromatic herb marinade. Light, fresh, and delicate. Enhances the natural flavor of the fish.

Mussels cooked in their own broth with abundant black pepper. A simple but flavorful seafood dish. Usually eaten by dipping bread in the spicy broth.

Rolled eggplant slices around a savory filling. Soft and tasty, baked or in sauce. A classic Sicilian vegetarian appetizer.

Fritters or meatballs made from anchovies and wild fennel. A combination of strong flavors: the saltiness of blue fish and the fresh aroma of wild herbs.

Portion of bread to accompany the dishes.

Short pasta seasoned with a cream or pesto of Bronte pistachios. A dish with a rich, slightly sweet, and nutty flavor. Creamy and enveloping.

The most famous pasta dish in Sicily. Tomato sauce, fried eggplant, and grated salted ricotta. A perfect balance of Mediterranean flavors.

Pasta with fresh sardines, wild fennel, raisins, and pine nuts. A unique flavor that mixes the strong taste of fish with sweet and aromatic notes. Typical of Palermitan tradition.

Fresh pasta filled with ricotta flavored with orange. A delicate first course that combines the creaminess of dairy with Sicilian citrus.

Long egg pasta seasoned with swordfish and eggplant ragù, refreshed by mint. Rich sea and land flavor with a fresh note.

Seafood spaghetti (scoglio). A classic seafood dish with a mix of crustaceans and mollusks. Intense ocean flavor.

Meat rolls stuffed with fresh cheese (Primo Sale). Grilled or baked, they are juicy with a melted cheese center.

Breaded meat slice grilled or fried, typically seasoned with oil and lemon after cooking. Crispy outside and tender inside.

Sardines opened like a book and stuffed with a mixture of breadcrumbs, garlic, parsley, raisins, and pine nuts. A very traditional sweet and sour dish.

Whole calamari stuffed with a savory mixture (often breadcrumbs and tentacles) and then grilled. Tender and smoky.

Swordfish rolls with a savory breadcrumb filling. A tasty fish main course typical of Sicilian cuisine.

Grilled swordfish slice seasoned with 'salmoriglio', a sauce of olive oil, lemon, garlic, and oregano. Fresh and light.

Fresh tuna cooked with red onions in a sweet and sour sauce. The sweet flavor of the onion balances the strong taste of the tuna.

Stockfish or cod stewed with tomato, black olives, capers, and potatoes. A rich and saucy dish typical of Messina.

Mixed fry combining fish (calamari and prawns) and battered vegetables. Crispy, golden, and perfect for sharing.

A mixed grill of the best fish prepared according to traditional recipes (rolls, stuffed). An excellent choice to taste different preparations in one dish.

Soft flan based on zucchini and eggs/cheese. Delicate and tasty.

Tomatoes cut in half and baked with a crust of breadcrumbs and aromatic herbs. Flavorful and juicy.

Fresh and simple salad, enriched by the intense flavor of local olives and oregano.

Rustic salad that usually includes tomatoes, onion, olives, and sometimes boiled potatoes or green beans. Fresh and substantial.

Classic French fries, crispy and golden.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and smoky.

The most famous Sicilian dessert. Sponge cake, sweet ricotta, marzipan, and candied fruit. Very sweet and rich.

Soft and light spoon dessert flavored with fresh oranges.

Crispy fried pastry wafer filled on the spot with sweet sheep's ricotta cream. Often garnished with pistachios or chocolate.

Almond semifreddo, served with a drizzle of hot chocolate. Creamy and refreshing.

Crumbly shortcrust pastry tart filled with a fragrant cream of local lemons or oranges.

Iced lemon dessert, digestive and refreshing. Ideal at the end of a meal.

Artisanal ice cream made with prized green pistachios from Bronte. Intense and natural flavor.

Spectacular dessert, often a cream puff or small cake filled with a warm center or served flambéed.

Modern cake composed of seven layers of different chocolate textures (mousse, crunch, veils, sponge cake). For true cocoa lovers.

Pistachio version of the famous layered cake. Alternation of creams, crunch, and pistachio sponge cake.