The combination of powerful sun and rich volcanic soil means a wonderful variety of crops can be grown in Sicily— fresh vegetables and fruit, olive oil, seafood, rice and grains—all with a pure, intense flavour.
In September, Portofino’s talented senior chef Domenico Cicchetti will present a Sicilian à la carte menu that he describes as “rustic yet sophisticated, the emphasis is on the quality of ingredients combined with the artful use of Sicilian herbs and spices.”
The new menu features dishes such as Arancini (stuffed rice balls, tomato and beef ragout, fresh peas, cheese); Pesto Trapanese (caserecce pasta, sun dried tomato, almond and ricotta pesto basil oil, lemon zest); and Braciole di spade (pan-seared swordfish involtini, pecorino, capers, pistachios).
Portofino, Shop 1039, The Venetian Macao, Level 1
+853 8118 9950, firstname.lastname@example.org
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