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Menu 2025 - Accademia del Buon Gusto
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
July 17, 2025
Type of cuisine
Italian
Menu photos (16)
All food photos (60)
STARTERS
- La Parmigiana
- Phyllo dough wrap of browned organic aubergines with a sauce of local tomatoes, smoked scamorza and basil emulsion
- Le Sarde
- Rolled sardines fillets filled with bread crumbles flavoured with herbs and citrus juice, raisin and garnished with curcuma flavoured wilted Giaratana onions and black olive powder
- Tataki di tonno
- Red Mediterranean sesam crusted tuna tataki slightly smoked served with fresh vegetables, bits of anchovy mayonnaise and confit tomatoes
- Cannolo verde
- Thin zucchini slices filled with julienne carrots, zucchini and smashed potatoes served with a reduction of white leek cream
- Polpo croccante
- Crunchy octopus tentacles on a bed of curcuma spiced puré garnished with confit tomatoes and toasted almond slices
- Le Millefoglie
- Thin slices of smoked swordfish with mousse of red Mediterranean tuna marinated with organic lemons and oranges and served with fennel leaves in apple vinegar and with cantaloupe melon
- Il Fagotto
- Fresh buffalo mozzarella wrapped in thin slices of raw ham and served with a salad of yellow and red tomatoes and basil emulsion
First course
- Mezzo Pacchero
- Typical fresh bronze drawn pasta with a cream of of pistachio of Bronte DOP and small cubes of sautéed swordfish
- Gnocchetti di patata viola
- Fresh gnocchi made of purple potatoes on a Etna saffron aromatized fondue with sea bass pan-seared with aglione garlic and parsley, garnished with confit tomatoes
- Lasagnetta
- Fresh lasagna pasta with a traditional mixed meat ragù and gratin of pecorino cheese cream
- Il raviolo di mare
- Fresh homemade ravioli filled with lobster and shrimps on a bisque of shrimps and pink shrimps
- Maddalusana
- Fresh made green tagliatelle stirred in sauced of Mediterranean sea bream with a scent of wild fennel, basil leaves and almond slices
- Cavatelli Concordia
- Fresh made cavatelli in a slow cooked tomato sauce, with cubes of browned aubergines and salted ricotta
- Busiate del barone
- Typical bronze drawn fresh pasta of durum wheat with a pesto of organic zucchini garnished with julienne of dried tomatoes and slices of piacentino ennese cheese DOP
Main course
- Cubo di tonno
- Pan-seared Mediterranean red tuna steak brushed with an emulsion of citrus fruits and aromatic herbs, served with wilted curcuma flavoured onions, capers of Pantelleria and black olives
- Croccantezza di mare
- Fried squid rings and pink shrimps tails in rice flour batter served with a crunchy mixed salad, a tartar and a herb sauce
- Tournedos di manzo
- Beef fillet pan-seared in rosemary flavoured butter, brushed with a reduction of balsamic vinegar, served with roasted carrots, grilled onions and wilted leek
- Mari terra di Sicilia
- Stew in earthenware pot of vegetables of our garden like Sicilian zucchini leaves, carrots, leek, new potatoes and green zucchini, together with tender pieces of croaker and a sauce of Mediterranean flavours
- Medaglione di maialino
- Medallion of suckling pig fillet marinated with aromatic herbs and browned in a pan with a sauce of skimmed cream, Dijon mustard and pink pepper served with dauphinoise potatoes
- La Grigliata di mare
- Grilled slice of sword fish with two red shrimps of Mazara served with a mixed salad and with the typical Sicilian salmoriglio, sauce made of oregano, lemon, garlic and extra virgin olive oil
- Spirale di branzino
- Sea bass filled with creamed spinach and grana padano cheese on a bed of crunchy carrots julienne, black olive powder and dried cherry tomatoes
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