A la Carte Menu

Coherence is Sustainability

[…] Sustainability is first of all education, it is preaching well and behaving the same.
We feel coherent if we live with respect for nature and others, if sustainability runs through all our actions.

Sustainability is followed with the beliefs one has, which arise from daily action, which in turn arises from the education one has received.
By teaching not first fruit and not wastefulness, to thinking before buying and weighing before cooking.

The great thing is built from the sum of many small gestures.
If you use an electric cooker but continue to throw away heads of lettuce thinking: “come on, what will it ever be like a lettuce head!”, it doesn’t add up.

Those of the community, of course.

Maybe it’s not a tragedy, but if we throw away so many heads of lettuce, we have thrown away respect for nature and for others.

Something is wrong, and perhaps much more than something, but we must never stop looking for coherence in daily actions, and the smaller they are, the more we are convinced that they add up, they set an example. […]

Pop Visions | Davide Oldani

- Alleanza tra cuochi e Presidi Slow Food

Casa & Putia Restaurant participates in the Slow Food Cooks’ Alliance project.
The Alliance is a solidarity network that ties Presidia producers to restaurateurs who undertake to cook and enhance their products and guarantee the regular the products from at least three Presidia by marking them on menus with this sign: for good, genuine, natural, and clean food, as well as respectful towards those who have produced, cultivated, and bred it. Presidia are Slow Food projects that protect small, quality products to be safeguarded, and made according to traditional practices. – presidislowfood.it

STARTERS

Tartare dello stretto ^{4, 12}

26

Tartare tris of traditional fish from the strait of Messina, minuta extra virgin olive oil, Trapani sea salt, finger lime.

Carpaccio ^{4, 3}

25

Catch of the day dry-marinated, Divitiae extra virgin olive oil, Salina capers mayonnaise, candied citrus zest.

Caponata di stocco ^{4, 8, 9, 12}

16

Stockfish, tomato sauce, olives, Salina capers, celery and carrots, chopped Noto almonds Sicilian grillo wine vinegar.

Gambero in salsa rosa ^{2, 3, 12}

16

Mazara red prawn* and its bisque in pink sauce, finger lime, escarole.

Tonno di coniglio ⁹

14

Salad with rabbit in minuta extra virgin olive oil, pepper, celery, carrots, radishes, vinaigrette.

Asparagi^{3, 7}

14

Asparagus flan, mushroom powder, salted zabaglione, Etna cheese wafer.

FIRST

Pane, burro e alici ^{1, 4, 7}

16

Spaghetti, Sicilian butter, anchovies, toasted bread.

Polpo a Bronte ^{1, 3, 8}

17

Tagliolini pasta, octopus*, Bronte green pistachio pesto, lemon powder.

Patate e Cozze ^{1, 7, 14}

15

Mixed pasta with potatoes, mussels, Madonie provola cheese .

Riso croccante ⁷

17

Sibari rice, saffron, Etna cheese fondue, marrow sauce, tomato powder.

Agnello ^{1, 7}

16

Pappardelle pasta, lamb, onions, cream of peas, piacentino ennese cheese fondue.

Messinese ^{1, 7, 8}

16

Ravioli filled with ricotta and tuma cheese, escarole, roasted Salina siccagno tomato sauce, toasted Noto almonds, candied lemon.

The fresh pastas are made together with Luigi Pastificio & Cucina®. Flour and dried pasta are from Az. Agricola Terra di Santo Stefano®.

SECOND

Involtini ^{1, 4, 9}

20

Stockfish rolls filled with breadcrumb, chopped Salina capers, olives, celery, Pachino cherry tomatoes, onions.

Pesce Pop ^{1, 4}

18-22

Blue fish, bread crust and herbs, lemon potatoes, parsley sauce.

Calamaro ^{1, 3, 14}

18

Stuffed squid, roasted tomato sauce, cream of peas, squid mayonnaise.

Spatola ^{4, 7, 14}

18

Scabbard fish, vastedda del Belice cheese, leeks and potatoes cream, clams sauté, Salina caper powder.

Stimpirata ^{3, 9}

16

Rabbit meat rolled, cream of "stimpirata" sauce cream, Casa Merlino extra virgin olive oil.

Lenticchie

14

Lentil and potato burger, carrot noodles, spinach. VEGAN

SIDE DISHES

Patate al forno

6

Baked potatoes with herbs mix.

Fagiolini

6

Coral beans with golden onion.

Finocchio

6

Salad with fennel, oranges, glasswort.

cheesicily

Formaggi

22

Selection of cheeses - D.O.P. and / or Slow Food Presidia.

Formaggi e Salumi

25

Selection of cheeses and cured meats - D.O.P. and / or Slow Food Presidia.

Dessert

Terra madre ^{1, 3, 7}

7

Vanilla ice cream, Santa Romero coffee powder, chocolate crumble.

Maritozzo ^{1, 3, 6, 7}

8

Maritozzo of carob flour, sheep ricotta cream and chocolate chips, orange zest.

Cioccolato e melone di Paceco^{1, 3, 6, 7, 8}

8

Shortbread tartlet, Paceco cartucciaru melon in syrup, dark chocolate cream, piparelli crumble.

Cassata gelato ^{1, 3, 7}

8

Cassata sphere, sponge cake powder, heart of candied fruit.

Nocciole ^{1, 3, 7, 8}

7

Nebrodi hazelnut cake and Modica chocolate.

The desserts are handmade in collaboration with Pasticceria del Corso®, which works with us to create original desserts. Passion, willpower, and excellent raw materials are the ingredients we use to make you end on a sweet note.

Service charge 3€

n.b. Please note that the menu may be subject to variations beyond our control. The raw fish has been previously thermally culled, in accordance with current regulation 853/2004.
*Some foods on the menu, if not referred to as fresh, might be frozen or previously chilled.
Some dishes on our menu may include a Gluten-free variation with a surcharge of €2,00.

Allergen information

Water 3€

Our Water: Treated non-mineral natural and carbonated drinking water on tap, freshly mixed for extemporaneous consumption with filtering equipment according to Decree No. 181/2003 of 23 June 2003 by the Ministry of Health.
Suitable for the elimination of suspended substances, for the reduction of bacteria, chlorine, free fixed residue, and organic substances in drinking water. The water is dispensed from equipment located inside the establishment for extemporaneous pouring, after being subjected to a treatment of micro-filtration and made cold, still, and sparkling.

Wine glass 5- 6€

– Oil list:

La minuta di Vittoria Piccolo.
Contrada San Filippo | Ficarra (Me).
Monocultivar 100% Minuta.

Olio DOP Monte Etna di Casa Merlino.
Randazzo (Ct).
Monocultivar 100% Nocellara Etna.

Olio DOP Biologico Divitiae di Frantoio Mozzicato.
Monti Iblei (Sr).
Monocultivar 100% Siracusa | Zaituna.

One oil tasting: 3€

PAU bread basket: 3€

PAU is a movement that was created to network and strengthen the work of modern bakery actors. Our Manifesto, signed by 82 bakers: the most intense declaration of love bread has ever received. For more information: panificatoriagricoliurbani.it

– Used Presidia Slow Food list:

Trapani sea salt, Salina capers, traditional catch from the Messina Strait, Minuta extra virgin olive oil, maiorchino cheese, Nebrodi provola cheese, Ragusa caciocavallo cheese, Girgentana goat cheeses, vastedda del Belice cheese, Nubia red garlic, Sicilian black bee honey, Nebrodi black pig.

Jams, jellies, preserves in oil, pasta and flour are ©La Sicilia in Dispensa brand.
PAU bread is homemade from Frangipane of Antonio Palana.

Carpaccio

Tartare dello stretto

Gambero in salsa rosa

Riso croccante

Polpo a Bronte

Involtini

Calamaro

Stimpirata

Terra Madre

Cassata gelato

Book Now

In compliance with the small number of seats, booking is strongly recommended.

Take your Seat

Cookers Aliance
Slow Food

Food Heroes
Slow Food

Touring Club Italy

Agricultural Urban Bakers

Recommended by:

A la Carte Menu

Coherence is Sustainability

- Alleanza tra cuochi e Presidi Slow Food

STARTERS

Tartare dello stretto 4, 12

26

Carpaccio 4, 3

25

Caponata di stocco 4, 8, 9, 12

16

Gambero in salsa rosa 2, 3, 12

16

Tonno di coniglio 9

14

Asparagi 3, 7

14

FIRST

Pane, burro e alici 1, 4, 7

16

Polpo a Bronte 1, 3, 8

17

Patate e Cozze 1, 7, 14

15

Riso croccante 7

17

Agnello 1, 7

16

Messinese 1, 7, 8

16

SECOND

Involtini 1, 4, 9

20

Pesce Pop 1, 4

18-22

Calamaro 1, 3, 14

18

Spatola 4, 7, 14

18

Stimpirata 3, 9

16

Lenticchie

14

SIDE DISHES

Patate al forno

6

Fagiolini

6

Finocchio

6

cheesicily

Formaggi

22

Formaggi e Salumi

25

Dessert

Terra madre 1, 3, 7

7

Maritozzo 1, 3, 6, 7

8

Cioccolato e melone di Paceco 1, 3, 6, 7, 8

8

Cassata gelato 1, 3, 7

8

Nocciole 1, 3, 7, 8

7

Service charge 3€

Water 3€

Wine glass 5- 6€

– Oil list:

One oil tasting: 3€

PAU bread basket: 3€

– Used Presidia Slow Food list:

Carpaccio

Tartare dello stretto

Gambero in salsa rosa

Riso croccante

Polpo a Bronte

Involtini

Calamaro

Stimpirata

Tartare dello stretto ^{4, 12}

Carpaccio ^{4, 3}

Caponata di stocco ^{4, 8, 9, 12}

Gambero in salsa rosa ^{2, 3, 12}

Tonno di coniglio ⁹

Asparagi^{3, 7}

Pane, burro e alici ^{1, 4, 7}

Polpo a Bronte ^{1, 3, 8}

Patate e Cozze ^{1, 7, 14}

Riso croccante ⁷

Agnello ^{1, 7}

Messinese ^{1, 7, 8}

Involtini ^{1, 4, 9}

Pesce Pop ^{1, 4}

Calamaro ^{1, 3, 14}

Spatola ^{4, 7, 14}

Stimpirata ^{3, 9}

Terra madre ^{1, 3, 7}

Maritozzo ^{1, 3, 6, 7}

Cioccolato e melone di Paceco^{1, 3, 6, 7, 8}

Cassata gelato ^{1, 3, 7}

Nocciole ^{1, 3, 7, 8}