Pizza menu

Cuzzitiell (m)

Melo's grandmother beef stracotto ragu', served with a fried panino then oven dried  

Montanarine (f m v)

Traditional mini fried pizzas and the oven dried with 3 different toppings
* Tomato San marzano DOP pecorino shavings, Grana padano DOP shavings, basil
* Pistachio DOP Monil, Stracciatella cheese
* Semi dried Yellow tomatoes, Armatore anchiovies, Sicilian wild oregano     

Arancino (mfv)

A member of staff will introduce you the flavour of the week

Courgette flowers (v)

Ricotta & smoked provola cheese (6)

Pot of Nocellara Olives & Grilled baby Onions (v)

O (m)

F

Our caprese salad (v)

Heirloom tomatoes, burrata cheese, basil, our own dressing

C (f)

C

Marinara (v) (VEGAN)

Tomato San Marzano DOP Solania, Sicilian wild oregano, confit of pink garlic, basil, e.v.o.o

Margherita STG (v)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, basil, e.v.o.o

Provola & Pepe (v)

Yellow tomato passata Casa Marrazzo, Smoked provola d'Agerola, black pepper,  basil, e.v.o.o

S (m)

 e.v.o.o

Non e' Norma (v)

Tomato San Marzano DOP Solania, fior di latte d’Agerola, courgette chips, dried sheep Ricotta, fried basil e.v.o.o

Diavola (m)

Tomato San Marzano DOP Solania, fior di latte d’Agerola, roasted peppers, Nduja di Spilinga, Sicilian wild oregano e.v.o.o

Simon (f)

Yellow datterino tomato passata, whole dattrino tomato semi dry, Armatore anchovies, grated pecorino Sardo, goat cheese cremaux, micro basil, e.v.o.o

Capricciosa (m)

PTomato San Marzano DOP Solania, Fior di latte d' Agerola, Wild mushrooms, Taggiasche Olives, Honey roast ham, Sicilian wild oregano e.v.o.o

Montanara (m)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, sautéed wild mushrooms, wilted spinach, Melo’s own recipe March house farm sausages, Sicilian wild oregano, e.v.o.o

Calzone Classico (m)

Roasted ham, Wild mushrooms, fior di latte di Agerola, Tomato San Marzano DOP Solania, e.v.oo

Calzone Vegetariano (v)

Fior di latte di Agerola, Tomato San Marzano DOP Solania, Taggiasche olives, Spinach, Wild mushrooms, e.v.oo

Calzone Etna (m)

Melo’s own recipe March house farm 95% Pork sausages, fior di latte di Agerola, Wild mushrooms, Spicy Nduja di Spilinga, Tomato San Marzano DOP Casa Marrazzo at exit, e.v.oo

Sfincione d'Estate (f)

Sweet Giarratana onions confit, aged Sicilian Caciocavallo cheese, anchovy cream, wild Sicilan oregano, toasted breadcrumbs, country herbs e.v.o.o

Fior di pistacchio (f)

Cream of courgette flowers, Robiola cheese, Anchovies fillet, orange zest, pistachio crumble e.v.o.o

Vegetarian Island (v)

Smoked San Marzano Tomato DOP Solania emulsion, Roasted Red pepper, spaghetti of goat cheese cremaux, caper berries micro basil e.v.o.o

Luce di Sicilia (v)

Sicilian Caponata, Lemon ricotta, Mint oil, Mint tips, Purple basil

M  (m)

e.v.o.o

TASTING MENU
Trinacria d'Estate

A summer journey through the memory, presence and imagination of Carmelo's origins, layered through fire, citrus fruits and the lasting soul of Sicily.
Each dish of the Trinacria d'Estate, invites guests to explore what Sicily was, is and could become, not through nostalgia, but through the careful fire, the bold flavour and the language of the land, in its hottest and most expressive season.
Served for the whole table minimum for 4 people, available when booked through your reservation
Not available for takeaway.

Marinara (gf) (v) (VEGAN)

Tomato San Marzano DOP Solania,  Sicilian wild oregano, black garlic, basil, e.v.o.o

Margherita (gf) (v)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, basil, e.v.o.o

Rustica (gf) (f)

Tomato San Marzano DOP Solania, Salina’s capers, taggiasche olives, Armatore anchiovies, Sicilian wild oregano, basil, e.v.o.o

Non e' Norma (gf) (v) (VEGAN available)

Tomato San Marzano DOP Solania, fior di latte d’Agerola,  aubergines chips, dried sheep ricotta, basil e.v.o.o

Paccheri alla Norma (v)

Legend says that Martoglio exclaimed, chest e' na vera Norma, "This is a true Norma", another tale dates back further, stating that the pasta was created for Norma's opening night, which premiered on December 26th 1831, whichever is true, the name stuck and today, it's one of Sicily most epic pasta dishes.
Paccheri pasta, tomato confit in garlic and basil, grated dried sheep ricotta, fried aubergines

Busiate Trapanesi allo stracotto di manzo (m)

Busiate pasta are a type of long macaroni, originally from the Trapani province, they take their name from "Busa" a local grass, which is used in preparing them and giving them their helical shape.
Our chef cooks it with a rich shin of beef, muscle of beef & peas in a very rich tomato ragù & Grana Padano DOP shavings.

Porcini & Piennolo (v) 

Spaghetto alla chitarra, wild porcini mushrooms, tomato piennolo, basil, Parmigiano Reggiano 30 months aged shavings

Something is changing (m) 

Something is changing