The Menu
At the Accademia del Buon Gusto, time is our secret ingredient. Here, we value the ancient techniques of the rural world through the art of slow cooking. We combine the wisdom of tradition with the precision of low-temperature and sous-vide cooking to preserve the integrity of every flavor and offer you an experience of pure tenderness.
STARTERS
U Scrusciu du Mari
Crispy Mediterranean octopus tentacles terved on a Mount Etna saffron potato cream, with dehydrated black olive dust toasted almond flakes, and sun-dried tomato julienneTartare di tonno
Hand-cut Mediterranean red tuna tartare, cold-marinated with citrus and pink peppercorns, served on a crispy thyme-infused wafer with basil mayonnaise and fresh sproutsScrigno verde
Delicate green zucchini stuffed with soft whipped potatoes and julienned carrots and zucchini, set on a bed of sun-dried tomato reduction, dehydrated black olive dust and a white leek creamLa Parmigiana croccante
Phyllo dough wrap of browned organic aubergines with a sauce of local tomatoes, smoked scamorza and, finished with a fresh basil reductionSarde a beccafico
Mediterranean sardines stuffed with a citrus-scented breadcrumb zest, sultana raisins and toasted pine nuts, finished with a balsamic reduction and the aroma of charred laurel leaves, served over sweet and sour onion cream.Carpaccio d’Iblei
A sensory encounter between beef carpaccio and the savory “earth” of Pantelleria capers, featuring arugula in two textures and crunchy walnuts, accented with mustard drops and a velvety Grana Padano D.O.P. sauceGambero rosso in trasparenza
Raw red prawns immersed in a glossy San Marzano tomato reduction, topped with caper powder, crunchy bread croutons, basil chlorophyll, and field sprouts
FIRST COURSE
Lo Spaghetto sposa il tonno
Bronze-Drawn Fresh Spaghetti tossed in a dual-emulsion of red and yellow datterino tomatoes, featuring hand-cut Mediterranean tuna cubes, Pantelleria capers, minced black olives, and fresh basil.Mezzo Pacchero all’oro verde di Sicilia
Bronze-Drawn fresh half-paccheri pasta coated in an ultra-fine Raffadali D.O.P. pistachio cream, served with crispy guanciale strips and a savory Pecorino cheese drizzleRavioli di stracotto di manzo
Handmade ravioli filled with slow-braised beef, served over a rich jus reduction and accented with drops of Parmigiano creamBusiate della fattoria
Fresh busiate, typical Sicilian pasta, in a Chantenay carrot cream with tender bites of local artisanal sausage, topped with a dusting of Ragusano D.O.P. caciocavallo cheese and crispy leek chipsL’Orto e il mare
Bronze-drawn tubetti pasta served in a velvety sweet spring pea cream with Mediterranean shrimp tails sautéed in garlic and thyme-scented clarified butter, finished with a cold burrata drizzleIl Mare nel piatto
Bronze-drawn durum wheat linguine creamed in a rich shellfish bisque with sautéed lobster chunks, seasoned lemon zest, pistachio dust, and a burrata cream finishLa Lasagna
Handmade small lasagna layers of fresh pasta with a slow-cooked mixed meat ragù and a golden gratin of Ragusano caciocavallo cheeseSECOND COURSE
Medaglione di tonno
Mediterranean bluefin tuna medallion brushed with an emulsion of citrus from our garden and aromatic herbs, pan-seared and served on a sweet and sour Giarratana onion cream, caper berries, and tufts of wild fennel mayonnaise.Il Branzino
Mediterranean bluefin tuna medallion brushed with an emulsion of citrus from our garden and aromatic herbs, pan-seared and served on a sweet and sour Giarratana onion cream, caper berries, and tufts of wild fennel mayonnaise.Il Mare e la sua croccantezza
Rice flour-dusted fried calamari rings and pink shrimp tails, served with wild field greens and a herb sauce dressing.Il Maialino
Suckling pig medallion marinated in field herbs, slow-cooked at a low temperature and seared in clarified butter. Served with a double cream and mustard seed reduction, with a side of Grana Padano potatoesTournedos di manzo
Beef fillet seared in thyme-infused butter with its reduction, served with roasted carrots and grilled leeksLa Guancia di manzo
Slow-braised beef cheek in its own jus, served on turmeric-infused whipped potatoes with caramelized spring onion, roasted baby carrot, and its reductionMedaglione di tacchinella
Roasted turkey breast medallion seasoned with sage and rosemary, served on a bed of pleurotus mushrooms, double cream, baby spinach, and sun-dried tomato stripsQuel che ci offre il mare
Catch of the day
dessert
