Fresh spaghetti
For a light lunch on the beach, Chef Calogero Pizzolato offers us:
Fresh spaghetti
with prawns and red shrimp from Mazara del Vallo,
seasoned with an emulsion of our Evo Bio PASSIONE and our Bronte pistachio.
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Aperitif
Aperitif Cocktail a base di Gin Bombay Saint Germain olio Bonanno e Sweet and Sour. Leggi altre ricette Sorry, we couldn’t find any posts. Please …
Tuna Tartare
Tuna Tartare For an appetizer / lunch break The chef offers a tuna tartare topped with chopped dried tomatoes and Sicilian capers, drizzled with our …
Mazara del Vallo red prawn tartare
Mazara del Vallo red prawn tartare Chef Calogero Pizzolato offers us: Mazara del Vallo red prawn tartare, with a hint of Sicilian orange! The medium …
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