Per cominciare
Panelle and crocchè, straight from the panV
Caponata with toasted almonds and a torn basil leafVG · GF · N
Gambero rosso di Mazara, raw, with bergamot and olive oilGF · DF · SF
Sfincione bianco, cut smallV
Il pranzo
Busiate with pesto alla trapanese and fried breadcrumbV · N
Whole sea bass baked in salt, served at the tableGF · DF
Mechoui lamb shoulder, seven hours, with cumin saltGF · DF
Caponata-stuffed aubergine with couscousVG · DF
Insalata of fennel, orange and black oliveVG · GF · DF
Dolci
Cassata siciliana — the real one, from BagheriaV · GF · N
Cannoli filled to order at the tableV · N
Granita di gelso with warm brioche col tuppoV
Cornes de gazelle, made by the Toubal auntsV · N