starter "alla contadina"

olives, "pomodori salati", appetizer with ricotta, vegetables, roasted vegetables, "bruschetta", "scacce" with: tomato, ricotta and onion, eggplant, broccoli, spinach.

Two first courses to choose from

sweet or savory ravioli di ricotta with braised pork, "cavatelli alla norma", "maltagliati ricotta e broccoli", "orecchiette" with tomato and sausage and asparagus, "orecchiette" with sausage, broccoli and tomato, cavati with ricotta and beans, beans "maccu" and chicory, tenerum zucchini soup, "tagliatelle" with fried zucchini, bricks in the chicken broth, "panecotto" with tomato and salted ricotta, "spaghetti carrettiera", wild fennel and chickpea soup, eggplant casserole "maccheroni".

Two main courses to choose from

pork stew, roast sausage, pork chops stuffed with beef, rolls, baked rabbit, "scaloppini" with marsala, mushrooms or lemon, Sicilian chicken, "pizzaiola", "falso magro" and so on.

A side dish of your choice

Salad, fries or baked, roasted mushrooms, grilled vegetables, seasonal vrgetables, local, raw and scanned.

Sweet

cannoli with cream and ricotta, fried ravioli, cassata di ricotta, ricotta mousse, gelo with lemon and cinnemon, biancomangiare, frittelle, puddings, torta della nonna

Water, bottled Nero d'Avola wine, coffee

Amount of 20 Euros per person

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Ricotta eaten on request, at least 10, within 1 P:M.

Starter "alla contadina"

Olives, "pomodoro salato", fresh and aged cheese with jams, scaccie ragusana of various kinds, "nciminata" with capuliato, oil and oregano.

Hot ricotta

served in a ceramic bowl

Roast sausage

Dessert

Bottled water and Nero d'Avola wine

Amount from 13 Euros to 15,00 Euros

ricotta is a milk product rather thick and grainy, which can not be considered as a cheese, is produced from his serum, but not from milk. The name "ricotta" is derived from the fact that the heat treatment of serum is actually the second firing after that conducted for the production of cheese, the serum is in fact re-cooked. Ricotta was already known and used by the ancient Romans, but his success came in the Middle Ages.

"Ragusano", historically called Ragusan "Caciocavallo" (Sicilian Cosacavaddu) , is a DOP( Protected Designation of Origin) Italian cheese. The name derives from the ancient custom of hanging forms astrike a stick placed horizontally. It is only produced in the province of Ragusa, with milk from cows of the Modican breed.

"Ragusano" is a semi-hard cheese made of spun paste. The crust is thin, smooth, pale yellow marked. The paste is smooth, compact with very slight small holes, white or yellow more intense outside and less inside. The taste is aromatic, pleasant, fuse in the mouth, usually mild and slightly sweet when the cheese is young, becoming spicy to maturing age.

The Nero D'Avola Sicilian red wine has the Denomination of Controlled and Guaranteed Origin (DOCG), the Denomination of Controlled Origin (DOC) and IGT.
Tasting the Nero d'Avola has an intense ruby red color, with violet, very lively; the aroma is not easy to understand, certainly spicy, shows hints of prune, cherry, blackberry, blackcurrant, raspberry and chocolate, leather and tobacco.