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Menu 2025 - Vicio Il Mastro Pastaio
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Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
August 8, 2025
Type of cuisine
Italian
Menu photos (4)
All food photos (5)
Starters
- Polpo alla griglia
- €21
- Grilled octopus with thyme,on panella cream (made from chickpea flour and black pepper), cuttlefish obsidian, sea herbs an lemon gel
- L’uovo
- €19.95
- A perfectly creamy-cooked egg at 64 degrees, nestled atop a velvety potato cream infused with black tea, crowned with a gentle parmesan sauce, flakes of black truffle and a bread wafer
- Polpette di pesce alla palermitana
- €19
- Swordfish meatballs with raisins, pine nuts, mint, and tomato sauce
- Bruschetta nera con stracciatella di bufala e cuore di tonno
- €15.95
- Salsiccia e friarielli
- €19
- Sausage seasoned with fennel seeds, served with friarielli sautéed with garlic and aromatic herbs, caciocavallo cheese and sun-dried tomatoes
- Selezione di salumi e formaggi
- €46
- (Per due persone)
Fresh pasta
- Pasta margherita al picchio pacchio e pesto della valle dei templi
- €20
- La pasta con le sarde di vicio
- €23
- It’s a plate of bucatini seasoned with an intensely flavoured and strongly aromatic sauce made with sardines, onion, wild fennel, sultanas, pine nuts and saffron. In my hometown partinico we ‘’stain’’the bucatini with tomato… à la “vicio il mastro pastaio”
- Lasagna dell’orto
- €22
- Spinach, mushrooms, zucchini, eggplant, basil, béchamel sauce, tomato sauce, mozzarella, parmesan
- Busiata alla mediterranea
- €27
- Hand made busiata with prawns, clams, capers, aubergines, pesto trapanese (cherry tomatoes, garlic, basil and almonds)
- Ravioli di ricotta di pecora e cicoria
- €24
- Ravioli filled with sheep ricotta, chicory and parmesan, with tuma persa cheese cream, pistachios,saffron, chili threads, and ground black pepper
- Spaghettone nero
- €26
- Black spaghetti with prawns, clams, mussels, squids, tomatoes, garlic and basil
- Spaghetto n°5 alla norma
- €18.95
- Tomato sauce, fried aubergines, salted ricotta and basil
- Culurgiones ogliastrini al ragù
- €26
- Ravioli hand-sealed one by one by vicio, in the shape of a wheat ear, filled with mint potato pecorino cheese, seasoned with beef ragu, wild fennel seeds and pecorino cheese
- Tagliolini salsiccia e castagne
- €22
- Tagliolini with sicilian pork sausage with fennel, chestnut pesto and parmesan cheese
- Siciliana
- €18.95
- Tagliatelle with dried tomato,garlic parsley, raisins,pine nuts, capers,pecorino cheese, toasted breadcrumbs
Le verdure
- Insalata palermitana
- €11.5
- Salad with fennel, orange, shallots, olives and mint
- Caponata siciliana
- €12.95
- Aubergines, onions, celery, capers, olives and tomatoes in a sweet-and-sour sauce
- Insalata di pomodoro
- €12.5
- Salad with cherry tomatoes, olives, carrots, celery, onions and cetara anchovies and origan
- Bietole in pinzimonio, limone e erbe aromatiche
- €9.5
- Peperonata
- €12.95
- Peppers, cherry tomato sauce, onion, basil, potatoes
- La zuppa di vicio
- €14.95
- Macco di piselli e finocchietto selvatico
Second course
- Tataki di tonno all’eoliana
- €34
- Aeolian-style tuna tataki served with a pesto of tomatoes, basil, capers, olives, pine nuts, garlic, olive oil.
- Guancia di manzo al nero d’avola
- €34
- Beef cheek with mashed potatoes, mushrooms, and seasonal vegetables
- Anatra confit su mela cotogna
- €32
- Duck leg cooked at low temperature, mostard and quince puree, salt shallots, celeriac and seasonal vegetables
- Parmigiana
- €22
- Aubergines, tomato sauce, basil, parmesan cheese and mozzarella
- Filetto al nero d`avola
- €38
- A tournedos fillet,cooked at low temperature with nero d`avola reduction, aromatic herbs, thyme-flavoured potato millefeuille and including mixed salad
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