Welcome dinner or lunch

Dear Villa Giuditta Guests,

While I was thinking about the menues for your Welcome Dinner, I found my inspiration in the typical Sicilian products and flavours, in their scent and colours. That's why each and every one of the three menus (meat, fish or vegetarian) always includes:

The red tomato sauce, "datterini" from Scicli or "ciliegini" from Pachino, the spicy fragrance of red chilli pepper , the sweet and sour of "caponata" or the fruity and rich perfume of  red wine from Etna mountain;
The green sweet peppers and zucchini ou gratin, "nocellare" olives from Belice Valley, pistachio from Bronte, capers from Pantelleria island, the typical  green fragrance  of basil, parsley, mint and oregano always growing on our balconies;
The orange roasted breadcrumbs, homemade bread, oven baked pasta and fish rolls, jointed to the fresh sour fragrance of Sicilian oranges;
The snowy white fennel or almonds from Avola, blended with the acrid chopped garlic, the milky scent of Ragusa cheese, or the strong and typical one of salted ricotta cheese;
The blue fish: the extraordinary fresh fish from our splendid Mediterranean Sea, with its sea scent and its infinite shades from pearl grey to dark blue;
The yellow saffron and potatoes pie, the flaxen of white wine from Etna Mountain, but even the strong and bitter lemon perfume, as yellow as the wonderful Sicilian sun;
The brown raisins from Pantelleria Island, chocolate from Modica, deep fried eggplants and garlic bread, together with the spicy bouquet of soil coloured cinnamon sticks.

In each of the three menus, I will provide you popular traditional recipes, according to a genuine homemade style.

Ingredients could be subjected to variations or changes, depending on the season and the daily catch.
Moreover, if you have any particular request, please communicate it on time and I'll do my best to satisfy it.

The guests will find the food in practical practice, even if not so elegant, disposable containers; this is to avoid you from washing too much pottery. If you prefer a better presentation of foods instead, please let me know it on time and I'll put them in china or pyrex containers.

Now, choose please your favourite menu among the three, and...

Enjoy your meal!

Cristina

 

Dear Villa Giuditta Guests,

While I was thinking about the menues for your Welcome Dinner, I found my inspiration in the typical Sicilian products and flavours, in their scent and colours. That's why each and every one of the three menus (meat, fish or vegetarian) always includes:

The red tomato sauce, "datterini" from Scicli or "ciliegini" from Pachino, the spicy fragrance of red chilli pepper , the sweet and sour of "caponata" or the fruity and rich perfume of  red wine from Etna mountain;
The green sweet peppers and zucchini ou gratin, "nocellare" olives from Belice Valley, pistachio from Bronte, capers from Pantelleria island, the typical  green fragrance  of basil, parsley, mint and oregano always growing on our balconies;
The orange roasted breadcrumbs, homemade bread, oven baked pasta and fish rolls, jointed to the fresh sour fragrance of Sicilian oranges;
The snowy white fennel or almonds from Avola, blended with the acrid chopped garlic, the milky scent of Ragusa cheese, or the strong and typical one of salted ricotta cheese;
The blue fish: the extraordinary fresh fish from our splendid Mediterranean Sea, with its sea scent and its infinite shades from pearl grey to dark blue;
The yellow saffron and potatoes pie, the flaxen of white wine from Etna Mountain, but even the strong and bitter lemon perfume, as yellow as the wonderful Sicilian sun;
The brown raisins from Pantelleria Island, chocolate from Modica, deep fried eggplants and garlic bread, together with the spicy bouquet of soil coloured cinnamon sticks.

In each of the three menus, I will provide you popular traditional recipes, according to a genuine homemade style.

Ingredients could be subjected to variations or changes, depending on the season and the daily catch.
Moreover, if you have any particular request, please communicate it on time and I'll do my best to satisfy it.

Important:
due to the quantity and variety of the dishes used, it is necessary to choose a single menu. However, if the guests have the need, it is possible, after communication, to replace for one or more people the second of meat with that of fish or vegetarian, or vice versa, but leaving unchanged the remaining courses of the chosen menu.

 

Lastly, I want to clarify that we will not make any table service, but you'll find the dishes ready when you arrive home. Most of the dishes prepared can be eaten cold or warm; where needed, you can quickly heat them in the oven.

The guests will find the food in practical practice, even if not so elegant, disposable containers; this is to avoid you from washing too much pottery. If you prefer a better presentation of foods instead, please let me know it on time and I'll put them in china or pyrex containers.

Now, choose please your favourite menu among the three, and...

Enjoy your meal!

Cristina

Menù con pesce

 

Menù a base di pesce 25 € per person

Antipasti

• Bruschetta al pomodoro datterino di Scicli "capuliato" aromatizzato con aglio tritato e foglie di basilico
• Insalata di polpo e patate condita con aglio e prezzemolo e olio extra vergine di oliva

Primo Piatto

• Involtini di spaghettini alla Norma spolverati con ricotta salata

Secondo Piatto

• Calamari ripieni con pangrattato, formaggio grattugiato, cipolla novella, pinoli, uva passa e capperi di Pantelleria

Contorno

• Caponata alla catanese con melanzane, peperoni, sedano, olive verdi del Belice, uva passa e capperi di Pantelleria, decorata con basilico fresco e lamelle di mandorle di Avola
• Insalata di finocchio e arance rosse di Sicilia

Dolce

• Gelo di limone

Bevande

• Una caraffa di acqua minerale
• Una caraffa di vino bianco dell'Etna

N.B. Alcuni piatti potrebbero subire delle piccole variazioni in base alla reperibilità degli ingredienti. 

Menù con carne

 

Menù a base di carne 25 € per person

Antipasti

• Bruschetta al pomodoro datterino di Scicli "capuliato" aromatizzato con aglio tritato e foglie di basilico
• Peperoni gratinati al forno con pangrattato e pecorino

Primo piatto

• Pasta al forno 'ncaciata, al ragù di carne e pomodoro, condita con formaggio ragusano fresco, melanzane e basilico fresco

Secondo piatto

• Polpettine di manzo e maiale condite con formaggio grattugiato, pangrattato, uovo e scorza di agrumi , avvolte in foglie di limone

Contorni

• Caponata "alla catanese" con melanzane, peperoni, sedano, olive verdi del Belice, uva passa e capperi di Pantelleria, decorata con basilico fresco e lamelle di mandorle di Avola
• Zucchine verdi aromatizzate alla menta

Dolce

• Biancomangiare alle mandorle di Avola, servito con granella di pistacchio di Bronte

Bevande

• Una caraffa di acqua minerale
• Una caraffa di vino rosso dell'Etna

N.B. Alcuni piatti potrebbero subire delle piccole variazioni in base alla reperibilità degli ingredienti. 

Menù vegetariano

 

Menù vegetariano 25 € per person

Antipasti

• Parmigiana di melanzane con salsa di pomodoro, formaggio ragusano, parmigiano grattugiato e basilico fresco
• Caponata alla catanese con melanzane, peperoni, sedano, olive verdi del Belice, uva passa e capperi di Pantelleria, decorata con basilico fresco e lamelle di mandorle di Avola

Primo piatto

• Involtini di spaghettini alla Norma spolverati con ricotta salata

Secondi piatti

• Tortino di patate con cipolla, provola ragusana e salsa di pomodoro, aromatizzato all'origano
• Zucchine verdi aromatizzate alla menta
• Peperoni gratinati al forno con pangrattato e pecorino
• Insalata di finocchio e arance rosse di Sicilia

Dolce

• Gelo di cannella, servito con scaglie di cioccolato di Modica

Bevande

• Una caraffa di acqua minerale
• Una caraffa di vino bianco dell'Etna

N.B. Alcuni piatti potrebbero subire delle piccole variazioni in base alla reperibilità degli ingredienti.