MENU ALLERGENS

Starters

Battered cardoon
→ Gluten, Eggs
(possible contamination: milk if in the batter)
Bread crostino with green olive pâté and sheep’s ricotta
→ Gluten, Milk
Arancino with slow-cooked black pig and caciocavallo
→ Gluten, Milk, Eggs
(possible: Celery in the ragù)
Sicilian sfincionello with tuma and anchovy
→ Gluten, Milk, Fish
Fiaschetto caciocavallo
→ Milk
Caramelized red onion
→ No main allergens
(attention to possible use of butter → Milk)
Artichoke caponatina
→ Celery
(possible presence of Sulphites if vinegar is used)
Roasted artichoke with chopped mint and garlic
→ No main allergens

Busiate with sausage, mushrooms, wild fennel and buffalo stracciatella
→ Gluten, Milk
(possible: Celery in the sausage)
Palermitan anelletti timbale on pecorino fondue
→ Gluten, Milk, Eggs
(possible: Celery)

Our homemade porchetta and wild fennel
→ No main allergens
(possible: Celery in the spices)
Meat parcel with tuma, pancetta and sun-dried tomato
→ Milk, Gluten (if dough/breading is used)
(possible: Sulphites in the sun-dried tomatoes)
Garlic spinach on sweet potato cream
→ Milk (if the cream contains milk or butter)

Deconstructed cannolo with Modica chocolate
→ Gluten, Milk
(possible: Eggs, Nuts if decorations are used)

This is a standard assessment: for an official restaurant menu it is also mandatory to indicate:

possible cross-contamination
allergens present in industrial ingredients (e.g. sausage, sun-dried tomatoes, chocolate)