The chef offers a Pineapple Tartare with Mazara del Vallo raw red prawns in an emulsion of our Evo Bio PASSIONE.
Chef Calogero Pizzolato offers us:
The chef offers a Pineapple Tartare with Mazara del Vallo raw red prawns in an emulsion of our Evo Bio PASSIONE.
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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 …
Fresh spaghetti
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, …
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 …
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