SETTIMANA SICILIANA (the week of Sicily)

Three-course set menu with three glasses of wine

Sicily isn’t just an island—it’s a meeting point of empires, a land shaped by waves of history. The Greeks brought vines and olives. The Romans grew wheat and wine. The Arabs transformed everything—introducing citrus, almonds, sugar, and spices. The Spanish added richness, the Normans brought meat and decadence. Each left a mark, and Sicilian cuisine became a dialogue—sweet and sour, humble and rich, East and West.

 Tonight, we taste that history.

We begin with a unified starter: panelle, caponata, and homemade ricotta—three traditional elements served as one. It’s a dish of survival and celebration. The chickpea fritters are Arab-born, the caponata tells of trade and adaptation, and the ricotta—fresh and clean—is pure pastoral Sicily.

We pair it with Grillo Bio from Canicattí. A white wine shaped by sun, salt, and wind. Bright citrus, wild herbs, a mineral core. It cuts through the oil of the panelle, balances the tang of the caponata, and lifts the creaminess of the ricotta. It’s honest, vibrant, and unmistakably local.

Then, the main course: anelletti al forno with pork ragù. A baked pasta dish, slow-cooked and hearty. This is Sunday food. It comes from generations of family kitchens—humble, filling, and full of love. 

With it: Nynfa Driopé Frappato. A light red that carries red berries, dry herbs, and soft earth. Frappato refreshes the palate, brightens the ragù, and holds its own beside the depth of the dish. It’s rustic elegance—a countryside wine with city charm.

And to close: biancomangiare—a soft almond milk pudding with Arab origins. Delicate, floral, and soothing. We match it with Nynfa Doride Zibibbo—a dry expression of the famous Muscat grape. You expect sweetness, but find flowers, citrus, and sea air. It doesn’t overpower—it dances. Three wines. Three dishes. One island. This is Sicily—layered, resilient, and alive on the tongue.

Menu

Panelle, Caponata and homemade Ricotta

Aquilæ Bio Grillo Sicilia DOC

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Baked Anelletti Pasta 

("little ring" shaped pasta with pork ragù)

'Driope’ Frappato - Tenute Nynfa

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Biancomangiare

(almond milk pudding)

’Doride’ Zibibbo - Tenute Nynfa

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You can book your table online or visit us directly at the shop or call us on 02033020123.