Dishes built around the Gulf's daily catch and seasonal vegetables. Some stay on the menu, others come and go with the summer — ask Luca what's on today.
Fresh scialatielli pasta with mussels and clams
A dish that smells of the coast and of tradition, where fresh scialatielli meet the delicacy of mussels and clams in a refined balance of flavours. The deep taste of the sea blends with light notes of white wine, extra virgin olive oil and fresh parsley, for a preparation that is enveloping, harmonious and authentically Mediterranean.
Seafood pasta
Risotto with zucchini cream, salmon and octopus
A balanced, enveloping dish in which the delicacy of the zucchini cream meets the savouriness of the salmon and the softness of the octopus. The creaminess of the risotto brings out the encounter between sea and vegetables, for an elegant preparation, harmonious and full of nuance.
Seafood risotto
Tagliolini with Trapanese pesto and tuna tartare
A first course that brings together freshness and depth of flavour: tagliolini wrapped in a creamy Trapanese pesto, rich and aromatic, finished with a delicate tuna tartare that adds softness, savouriness and a pleasant note of the sea. A refined balance between Sicilian tradition and contemporary lightness.
Seafood pasta
Egg tagliolini with pea cream and calamari
Egg tagliolini wrapped in a velvety pea cream, delicate and naturally sweet, enriched with tender, lightly seared calamari. A balanced and refined dish, where the freshness of the vegetables meets the savouriness of the sea, for a creamy texture with a pleasant contrast in every bite.
Seafood pasta
Sicilian aubergine caponata
A great symbol of Mediterranean cooking, where aubergines weave together intense and harmonious flavours in a perfect balance of sweetness and character. The full taste of the vegetables, wrapped in delicate, fragrant sweet-and-sour notes, gives life to a rich and authentic preparation, deeply rooted in the tradition of the South.
From the traditionWe are on the seafront of Gela, every day from 6 in the morning until 10 at night. For a table, a call or a message is all it takes.