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  • barbacco Regional Menu | Sicily

    What makes Sicily such an unforgettable place is not just the endless beaches, or the magnificence of the Etna Volcano, but also the diverse cuisine. When you arrive on the island you will quickly learn that Sicilian food represents a mix of all the cultures that have occupied the island – Greek, Spanish, French and Arabic.

     

    The wine and olives will remind you of Greece. Rice, almonds, couscous, and various spices have the taste of Arab rule.  Every culture has left its trace in Sicily, not only in art and architecture, but also in the kitchen.

     

    Our regional menu features one of Sicily most famous dishes – Pasta alla Norma. The tasty and colorful recipe embodies all the flavors of the island: eggplant, ricotta cheese, tomatoes and basil. This incredible dish was named after the Italian composer Vincenzo Bellini’s opera, “Norma.”

     

    Sicily is the home of Europe’s most active volcano, Mount Etna. The fertile slopes of the mountain produce olives, lemons, eggplants, pistachios, pinenuts, grapes and more. Although it may seem trivial, the mild Mediterranean climate makes a huge impact on the taste of vegetables and spices that are grown there.

     

    From the moment you step on the island, a mix of odors will follow you wherever you go. A constant aroma of herbs and spices – rosemary, thyme, sage, nutmeg and saffron. To experience these rich flavors try our:

     

    Funghi al Cartoccio, mushrooms roasted in parchment paper with anchovy, lemon and herbs.

    Agnello con Caponata, seared lamb sirloin, served on eggplant caponata and topped with raisin-pinenut condimento.

     

    Any meal served in Sicily would not be complete without a glass of wine! A few of barbacco’s favorite Sicilian wines are from grapes grown on the hills of Mount Etna.  Have a glass of Carricante, a fresh white with a hint of sulfur, or Etna Rosso, a vibrant red with a smokey edge.

     

    Buon appetito!

    Vincenzo Di Fuccia

    barbacco Manager

     

    BARBACCO REGIONAL MENU | SICILIA

    RAMACCHE / Prosciutto and provolone fritters

    FUNGHI AL CARTOCCIO / mushrooms roasted in parchment paper / lemon / anchovy / herbs

    SALSICCIA SICILIANA / Roasted pork sausage / chili / oregano / peperonata

    PASTA ALLA NORMA / short tube pasta / tomato sugo / eggplant / basil / ricotta

    BUCATINI CON BROCCOLI / hollow strands / braised broccoli / anchovy / raisins / pine nuts

    QUAGLIA CON MELAGRANA / quail / stuffed with pomegranate / roasted squash / sage

    AGNELLO CON CAPONATA / seared lamb sirloin / eggplant caponata / raisin-pine nut condimento

  • PEAR OF DRAMS | COCKTAIL RECIPE

    Pear of Drams

    1 ½ oz Zaya Rum

    ½ oz Drambuie

    ½ oz lemon juice

    2 dashes house made cinnamon bitters

    2 oz pear cider

    Garnish: lemon wheel

     

    Shake and double strain over rocks in an Old Fashioned glass, top with cider.

     

    Drambuie is an aged scotch that has been infused with herbs, spices and heather honey. It is still a secret recipe since it was first brought to Scotland in 1745. Even today only a few people know the exact recipe at the production facility. Drambuie has aromas of scotch and honey, with flavors of herbs, spices and honey.

  • MI PIACE 2.0 | COCKTAIL RECIPE

    Mi Piace 2.0

    1 ½ oz Cappelletti aperitivo
    1 ½ oz oloroso sherry
    3 dashes orange bitter
    Garnish: Orange peel
    Stir over ice, strain in Nick/Nora glass

     

    Cappelletti Aperitivo is a trebbianao wine based aperitif. The aperitif has been made by the same family for the past four generations in the Alto Adige region of Italy. Cappelletti Aperitivo has qualities of slightly sweet, citrus and herbatiousness, with a mild bitter finish. Other uses would be in a Negroni replacing the Campari or in a spritz.

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