A la Carte Menu

Sincere cooking, free cooking

People often speak of “innovative cuisine” to define cooking that breaks the mold, experiments with ostentation, or reinterprets traditions and ingredients through the lens of pure technique. But we prefer to call it something else, something we feel is deeper and more visceral: free cuisine.

It is a cuisine free from labels and those definitions used to categorize, which often only serve to limit. It is free from the fleeting fashions of the moment that dictate what is right or wrong on a plate, and free from the stereotyped expectations of those who only seek what they have already seen elsewhere.
To us, freedom means a kitchen that doesn’t need to shock with “special effects” or surprises for their own sake. Instead, it chooses the more difficult path every day: the path of authenticity. To be free is to have the courage to stand naked before the ingredient, stripped of all superstructures.

We are free to change, to be influenced by a sudden inspiration or a distant journey, and to play with memory without becoming its prisoner. Tradition is not a museum to be worshipped, but a living language. We are free to use an ancient, perhaps forgotten ingredient, giving it a new form; free to pair seemingly distant flavors that, in their encounter, discover an unexpected harmony.

This is our way of telling the story of who we are today, carrying within us, like a silent heartbeat, everything we were yesterday. For us, true innovation does not reside in a machine or a powder, but right here: in the freedom of thought, gesture, and narrative.
This cuisine doesn’t break the rules for the sake of rebellion, but because it knows them so deeply it has made them its own; only those who master the boundary know where and how to go beyond it to discover new horizons.

It is a sincere cuisine, because it never lies on the plate; curious, because it never stops asking questions; rooted, because its feet are firmly in the earth; and yet in constant motion, like a wave that returns to the shore always different.

That is why, when people tell us our cuisine is innovative, we respond with a smile: no, it isn’t innovation.
It is simply, finally, free.

Casa & Putia Menu Febbraio 2026 Cucina Sincera Cucina Libera

- Alliance between Cooks & Slow Food Presidia

Casa & Putia Ristorante is actively involved in the project Alleanza dei cuochi e presidi Slow Food.
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 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.

Starters

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, minuta EVO oil, Trapani sea salts, finger lime, and candied citrus peels.

Arance e stocco ⁴

17

Stockfish salad, Pachino tomatoes, red onion, Salina capers, Trapani sea salt with lemon, fennel, Sicilian oranges, and Casa Merlino DOP Monte Etna EVO oil.

Marinati ^{4, 12}

25

Catch of the day dry-marinated in salt and cane sugar, minuta EVO oil , and seasonal sweet and sour marinated vegetables.

Modica ^{7, 8}

16

Dry-marinated grass fed Modicana beef carpaccio, Modicana black cheese flakes, salted Modica dark chocolate, marinated tomatoes, Sicilian pistachio powder.

Zucca ^{3, 7}

15

Red pumpkin flan, piacentino ennese cheese fondue, minuta EVO oil, caramelized red onions.

Cavolfiore ⁸

15

Crispy cauliflower cutlet, red pumpkin cream, and caramelized pumpkin seeds.

First Courses

Amatriciana di totano ^{1, 4, 7}

18

Bucatini pasta, squid, Nebrodi Black Pig guanciale, tomato paste, Sicilian pecorino sauce, and black pepper.

MIllefoglie ^{1, 3, 4, 7, 8}

16

Handmade pasta with white bluefish ragout.

Broccoli e acciughe ^{1, 4, 7}

16

Calamarata pasta, broccoli, anchovies, Nubia red garlic, Maiorchino cheese, and toasted breadcrumbs.

Patate ^{1, 7, 9}

16

Ditale rigato pasta, Sila potatoes, Nebrodi provola cheese, celery, carrots, onion, tomato paste, and Casa Merlino EVO oil.

Riso croccante ^{1, 7, 12}

18

Crispy Sibari rice, artichokes in two consistencies, Nebrodi Black Pig pancetta from Fattoria Borrello, and Ragusano caciocavallo cheese fondue.

Macco ⁷

15

Split broad bean purée, sheep’s milk ricotta quenelle, minuta EVO oil, and wild greens.

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

Second Courses

Involtini ^{1, 4, 7, 9}

22

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

Il Tonno e la cacciatora ^{3, 4, 9, 12}

18

Little Tuna cacciatora style with a crispy crust, Casa Merlino DOP Monte Etna EVO oil, and tonnata sauce with candied
Salina capers.

Girotondo di acciughe ^{1, 4, 7}

16

Anchovies, potatoes, escarole, breadcrumbs, and cherry tomato confit.

Bollito panato ^{1, 9}

18

Boiled meat marinated in lemon and breaded, cherry tomatoes in seawater, celery sauce, and sweet and sour onions.

Fagioli e cotiche

16

Nebrodi Carrazzo beans with Nebrodi Black Pig rinds, tomato paste, and wild greens

Patate e porri ^{1, 11}

15

Potato and leek cream soup, chili and oil infused croutons, and Casa Merlino Brandofino Monte Etna EVO oil.

Sides

Sicilian orange

6

and fennel salad with salt, Casa Merlino EVO oil, and black pepper.

Steamed broccoli

6

and potatoes with Minuta EVO oil.

Roasted cabbage

6

with salmoriglio sauce.

cheesicily

Selection of cheeses

30

D.O.P. and/or Slow Food Presidia.

Selection of Sicilian cheeses and salami

35

D.O.P. and/or Slow Food Presidia.

Dessert

Ricottamisù ^{1, 3, 7}

8

Sheep’s milk ricotta, handmade ladyfingers, Modica Chocolate IGP.

torta di mele ^{1, 3, 7}

8

Apple cake, orange infused crème anglaise, cinnamon, and caramelized apples.

Pistacchio ^{1, 3, 7, 8}

8

Sicilian pistachio semifreddo, black cherry, dark chocolate, and nougat crumbles.

Una sera da Amerigo ^{3, 7}

8

Cream and milk gelato with dark chocolate shavings, finished with our house zabaglione liqueur made with Marsala Superiore Oro by Marco De Bartoli.

Limone ^{3, 7, 8}

7

Lemon cake, white chocolate, sicilian almonds, and candied Sicilian citrus zest.

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 6 – 7€

– Oil list:

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

Olio Monte Etna di Casa Merlino.
Randazzo (CT).
Nocellara Etna.

Olio Monte Etna di Casa Merlino.
Randazzo (CT).
Brandofino.

Olio Monte Etna DOP di Casa Merlino.
Randazzo (CT).

Bread and one oil tasting: 4€

– Used Presidia Slow Food list:

Trapani sea salt, Salina capers, traditional catch from the Strait of Messina, Minuta olives, Nubia red garlic, Nebrodi black pig, Modicana cattle, Caciocavallo cheese, Carrazzo beans, Maiorchino cheese. View Producers.

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.