Ristorante Al Borgo

Settimana Siciliana - Siciliana week

our highlights for the Settimana Siciliana

in addition to our a la carte menu

 

Polipo scottato con capponata all’agrodolce
Lukewarm octopus with a sweet-sour eggplant dish
EUR 10,50
O R
Couscous con vedere croccanti, piccola tartara di manzo, acqua di pomodoro con spuma di pecorino
Couscous with crispy vegetables, small beef tartare, tomato water with pecorino foam
EUR 11,40
A G L
Spaghetti con trippa e foglie di senape su crema di vongole
Spaghetti with tripe and mustard leaves on clam cream
EUR 10,80
A G L M O R
Ravioli al beccafico (ripieno di sarde, pinoli) con salsa di mollica di pane, prezzemolo e uva sultanina
Sardine-pine nuts Ravioli with breadcrumbs, parsley and raisins
EUR 11,30
A C D G L O
Trancio di pesce Ombrina con insalata di arance, finocchi e olive
Fried eagle fish with salad of oranges, fennel and olives
EUR 21,90
D
Pancetta di maialino al latte, purè di melanzane e insalata di ceci e peperoni
Italian pork roast with aubergine puree and chickpea-pepper salad
EUR 17,90
A G L O
Semifreddo all’anguria e salsa al cioccolato
Watermelons parfait and chocolate cream
EUR 6,40
A G

Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant

about Sicilia

Sicilia Sicily - the island at the intersection of cultures and continents: The Greeks have left the most beautiful temples of antiquity, the Romans made the island the granary and the Normans created unique dome in which merge different cultures.

Just as in the culture, the different peoples have left their mark in the Sicilian cuisine which is among the tastiest of the country. The Greeks brought the Sicilians the grapes for its excellent wines, olives and honey. The durum wheat dates back to the Romans. The Normans left stockfish and rolls. The rice, exotic spices, citrus, dates, nuts, almonds, pistachio and almond paste are due to the Arabs and the Spaniards eggplants, peppers and chocolate production. Each region has its own particular specialties. But not only in the South but throughout Italy Food is more than just nutrition. Food is a passion, friendship and care especially communication. So it's too loud, long and tasty animal at the table. On the menus are fresh and local produce in general. On the coast dominated fresh fish such as tuna and swordfish and a little further inland game, veal, pork, lamb and beef the kitchen. Sheep milk plays a major role in the important basic means cheeses such as ricotta, pecorino or Cacciocavallo. The Dolci on almond base, you are worth a sin again and again.