A la Carte Menu

Slowing Down

There is a precise, suspended moment between the final breaths of August and the first hesitant steps of September, when the market changes its voice. The background chatter softens, the pace through the aisles loses the frenzy of the holidays, and the light, turning more golden and oblique, reshapes the colors on the wooden crates.

The farmers’ stalls experience a happy, fleeting overlap, a mid-season miracle where two distant worlds shake hands. The last ripe tomatoes, skins taut and brimming with the scorching summer sun, share space with the first dry-fleshed squashes, fresh hazelnuts still wrapped in their green husks, and syrupy figs split open by their own weight.

To cook in this temporal window is to learn the art of capturing a slow, delicate balance. It is a time of transition, where the vibrant freshness and quenching acidity of summer gradually meet the enveloping textures, comforting warmth, and woody aromas of autumn.

The menu of this shoulder season is, above all, a journey of passage. There is no nostalgic rush to cling to sunny flavors at all costs, nor any eagerness to dive headlong into the dense, slow stews of winter. Instead, it is a play of nuances and contrasts: the warm notes of toasted nuts and a subtle touch of early spices balance the ripe sweetness of late-summer fruit, while the actions around the stove rediscover the pleasure of patience.

Cooking slows down just a fraction, allowing the heat to gently transform raw ingredients without ever weighing them down, respecting both their shape and soul. It is an invitation to catch your breath, tune into the rhythm of the earth, and slow down with taste, celebrating the richness of what has been while welcoming what is yet to come with quiet curiosity.

Casa & Putia Menu Settembre 2026 Rallentare

- Cooks Alliance & Slow Food Presidia

Casa & Putia Restaurant is actively involved in the project Slow Food Cooks’ Alliance. The “Alleanza”, or alliance, is a solidarity network, that promotes local food and traditional cooking methods and brings together organisations and food producers who support the Slow Food philosophy therefore creating communities of like minded people. All this guarantees good, genuine, natural and ecological food, whilst also respecting those who have produced, cultivated and bred it. The Slow Food’s alliance brings together, supports and protects local small business to continue to produce high quality food whilst remembering and honouring traditional methods, therefore preserving them for future generations.

- The Ark of Taste: preserving biodiversity

Products marked with the ∆ symbol in our menu belong to Slow Food’s Ark of Taste, a project dedicated to cataloging and protecting exceptional products at risk of disappearing. By choosing these ingredients, we commit to:

-Preserving the biodiversity of our land.
-Honoring the work of small-scale farmers and artisan “guardians”.
-Bringing to your plate authentic stories, forgotten aromas, and the true Sicilian identity.

- Sicilia in Dispensa: the taste of memories

The restaurant also contains a small shop, selling typical Sicilian products, some of which are produced directly by us. With these products we want you to learn more about Sicily, share and witness our love of ancient and unique Sicilian recipes and to support passionate food producers. These products are a great way to keep Sicily with you at home, in your pantry, and to enable you to take our authentic flavors and aromas back to your tables. See our products.

Raw

Crudo dello Stretto ^{2, 4, 12, 14}

33

Tartare tris, carpaccio and sashimi from traditional catch of the Strait of Messina, Mazara red prawn*, nassa prawn (trap-caught) ∆, Minuta EVO oil, Trapani sea salts, finger lime, and candied citrus peels.

Burro & Alici ^{1, 4, 7}

16

Multigrain Maiorca bread crostone, whipped Sicilian herb butter, Aspra anchovies in oil, coffee powder, Casa Merlino EVO oil.

Modica ^{7, 8}

16

Carpaccio of dry-marinated grass-fed Modica beef, Modicana black cheese flakes, salted Modica dark chocolate, marinated tomatoes, Sicilian pistachio powder.

Veggie

Caponata ^{9, 12}

15

Seasonal vegetables, celery, green olives, Salina capers, pine nuts, red onion, vinegar, Sicilian black bee honey.

Cavolo rapa ^{1, 7}

14

Grilled kohlrabi and potato mille-feuille, Mojo caciotta cheese, chopped dried tomatoes, Nubia red garlic oregano, breadcrumb.

Scarola ^{1, 4, 7, 8}

15

Savory pastry tart with escarole, raisins, pine nuts, Sicilian pecorino cheese, and tomato sauce.

Hummus ^{1, 7, 11}

15

Roasted chickpea hummus, Ispica sesame cream, seasoned Castelvetrano bread croutons, lemon.

Grill

Polpo a terra ^{1, 7, 14}

20

Roasted octopus*, buffalo stracciatella cheese, crispy bread of Sicily traditional wheats, Trapani sea salt with orange, Minuta EVO oil.

Azzurro ^{1, 4, 12}

16

Grilled oily fish skewer, breadcrumbs, salmoriglio sauce, and onions marinated in Nero d’Avola vinegar.

Fish bun ^{3, 4, 7, 12}

18

Bun with seared traditional catch from the Strait of Messina, Mojo caciotta cheese, caramelized onion, Ortocentro lettuce, lemon mayonnaise.

Tagliata di pesce ^{4, 11, 12}

22 - 24

Sliced catch from the Strait of Messina, potato cream, steamed seasonal vegetables.

Braciole Rolls

Stocco ^{1, 4, 7, 9}

22

Stockfish rolls on chopped Salina capers, Etna olives in brine, celery, onion, Pachino cherry tomatoes.

Lacerto ^{1, 7}

16

Grass-fed Modicana beef, tuma persa cheese, Castelvetrano breadcrumbs, lard, parsley, and Ortocentro mixed greens.

Spatola ^{1, 4, 7}

24

Silver scabbardfish rolls, steamed potatoes, parsley, Nubia red garlic, salmoriglio sauce, lemon, oregano, Minuta EVO oil.

Pasta

Rosso & Nero ^{1, 2, 14}

18

Squid ink tagliolini with Nubia red garlic, Minuta EVO oil, chili pepper and Mazara red prawn* tartare.

Verace ^{1, 14}

18

Spaghettoni pasta, parsley pesto, local carpet clams from the Ganzirri lakes.

Guazzetto ^{1, 4}

17

Maltagliati whole grain pasta with stew of traditional catch from the Strait of Messina, Pachino cherry tomatoes, Nubia red garlic and parsley.

Vegetariana ^{1, 8}

15

Busiate pasta, escarole pesto, Etna cheese, almonds, tomato confit, and candied lemon zest.

Dessert

Moka ^{3, 7}

8

Coffee pop parfait, dark chocolate.

Eolie ^{1, 3, 7, 8}

9

Lipari’s Malvasia wine ice cream, Salina candied caper, piparello biscuit crumble, Sicilian black bee honey.

Carote & Nocciole ^{3, 7, 8}

8

Nebrodi hazelnut and carrot cake, vanilla gelato.

Panna cotta e frutta ⁷

7

Panna cotta and seasonal fruit.

Agrumi

7

Sicilian citrus fruit gelato.

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 7 – 8€

Olio list:

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

Olio Monte Etna. Casa Merlino.
Randazzo (CT).
Monocultivar 100% Brandofino. ∆

Ottobratica. Az. Agr. F.lli Fazari.
San Giorgio Morgeto (RC).
Monocultivar 100% Ottobratica.

Bread and one oil tasting: 4€

– Slow Food Presidia used:

Trapani sea salts, Salina capers, traditional fish catch of the Strait of Messina, Minuta olive, Ottobratica olive, Nubia red garlic, Ispica sesam, Gentili wheats of Sicily, Sicilian black bee. View producers list.

–∆ Products featured on Slow Food’s Ark of Taste:

Mediterranean Nassa Prawn.

`–` **Produced by Ortocentro, the social farm project of Slow Food Messina:**

Here, the land becomes common ground: a place to cultivate new opportunities for social inclusion and to transform hospitality into dignity.
We believe in an Ethical Supply Chain, one that respects the environment and the rights of every worker, bringing to the table the fruits of a social redemption that begins at the roots..

The Modica breed used is grass fed, obtained from the slaughter of cattle that are raised on pasture and that feed only on grass. We are attentive to animal and our well-being. La Ranteria Farm.

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

Coffee

Sharing coffee in Sicily is a ritual. For us Sicilians, coffee is always a fragrant welcome, a warm greeting of friendship, a heartfelt goodbye. Discover the unique taste of the Morettino Coffee Experience.

MORETTINO BLENDS

Mediterraneo

2

A blend with a strong character in which the intense fruity aroma of Columbia Supremo meets the hazelnut notes of Brazilian coffees and the notes of cocoa and toasted almonds of Indonesian coffees.

Mediterraneo decaffeinato

2

Aromatic blend, free of caffeine, which combines the pleasant hints of yellow fruit and noble acidity of the apricot of the most exclusive origins of Guatemala and Costa Rica with the decisive tones of Indian coffees.

Mediterraneo biologico

2

A blend resulting from a selection of premium organically grown coffees. The mellow citrus notes of Brazilian Arabica meet the delicate white flower aromas of Guatemalan Antigua and the toasted notes of Indian toasted bread.

Riserva 100% arabica

3

An exclusive blend of fine Arabica beans in which the elegant floral notes of honey and white flowers typical of Central American origins meet the enveloping aromas of caramel and toasted hazelnut from Santos Brazil, enriched by the spicy tones of Ethiopia.

ARABICA ORIGINS

Ethiopia Sidamo

3

A coffee with character, an intense aroma of citrus and spices, complex acidity, and notes of exotic fruit and jasmine.

Perú Cajamarca

3

Full-bodied coffee with balanced acidity, light hints of orange and notes of chocolate.

Brazil Alta Mogiana

3

A very fine, engaging coffee with low acidity, a full, velvety body, and hints of hazelnut and caramel notes.

Morettino is part of the Slow Food Coffee Coalition, an international, open, and collaborative network that unites everyone involved in the coffee supply chain, cultivating relationships between those who share a passion or profession. We empower farmers by increasing their representation and visibility, and we raise awareness among consumers by promoting coffee’s identity and knowledge. And this is just a taste of what we do. We believe that sensory quality and good agricultural practices must go hand in hand.