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Pesto-Trapanese (Photo: Courtesy of The Venetian Macao)

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.

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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.”

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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).  

September 1–30
Portofino, Shop 1039, The Venetian Macao, Level 1
+853 8118 9950, portofino.reservation@sands.com.mo

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Tags: Sicily, Portofino, The Venetian Macao, Macau Dining, Domenico Cicchetti, Italian Cuisine