A journey through the flavours of Eastern and Western Sicily.
A sensory experience where the aroma of Sicilian grains meets the rich flavours of high-quality artisan preserves.
Pasta made from Sicilian wheat with Sicilian-style pesto; a selection of focaccias made with ancient Sicilian grain flours, served with traditional Sicilian pestos and preserves; delicate almond pastries; and a glass of wine.
Federica builds every table around the season. The menu is never fixed: it changes with the morning market, the exceptional ingredient she happens to find that day, and the story she feels like telling.
Practical Details
duration
1 HOUR
GUESTS
Max 4
LOCATION
Via dei Caggegi 34, Randazzo
PRICE
€39 / PERSON
AVAILABILITY
Morning from · 11:00 am
Afternoon from · 18:00 pm
Response within 24 hours
THE
INGREDIENTS
THE
TASTING OF
SICILY
The menu follows the
rhythm of the ISLAND.
june — september
Sicilian warmth brings with it Pachino tomatoes, Norma-style eggplant, late-season peaches, and basil scenting the air everywhere.
Summer cooking is sunny, vibrant, light.
— *Pachino PGI Cherry Tomatoes
— Eggplant Parmesan
october — december
Sicilian autumn brings with it sun-ripened pomegranates, fragrant citrus, earthy mushrooms, crisp fennel, and freshly pressed olives.
Autumn cooking is generous, aromatic, deeply Mediterranean.
— *Sicilian Cardoncello Mushroom
— Sarde a Beccafico — Sicilian Stuffed Sardines
december — march
Sicilian winter brings with it sweet pumpkin, braised cauliflower, fragrant citrus fruits, and wild fennel scenting the countryside.
Winter cooking is warm, rich, and comforting.
— *Locally Grown Pumpkin
— Sicilian Braised Cauliflower
march — may
Sicilian spring brings with it fresh peas, roasted artichokes, tender fava beans, and wild herbs scenting the countryside.
Spring cooking is fresh, delicate, and full of color.
— *Fresh Peas
— Sicilian Roasted Artichokes
