A la Carte Menu

Living Roots

Cooking is never an isolated act in the present. It is, above all, a profound exercise in memory. Every aroma that rises from a plate is a slender thread reconnecting us to a distant memory, to a gesture stolen with our eyes in a childhood kitchen, or to a landscape we carry within us like a compass.

Memory is our invisible grammar: it shows us where we come from and allows us to recognize the feeling of “home” in a simple flavor. However, memory alone risks becoming nostalgia. To remain vibrant and pulsing, it must encounter identity.

Identity is the way we choose to inhabit our time. It is the courage to take that memory and translate it into today’s language, with the awareness that tradition is not a museum to be kept under glass, but a living fire to be fueled every day.

Our identity is expressed in the rigorous choice of those who farm the land ethically, in an absolute respect for the raw material, and in the freedom to pair the new with the ancient, so that every bite remains an authentic experience, capable of surprising without ever betraying its roots.

The new season is the ideal stage for this dialogue to renew itself. Spring is not a mere change of the calendar; it is a necessary declaration of intent from nature. It is the moment when the earth reaffirms its strength, exploding in a freshness that breaks the silence of winter and restores the colors and scents we have awaited for an entire year.

In this new menu, spring manifests through a profound regeneration, composed of ingredients that taste of awakened earth and new light.
We have sought an expressive clarity, sharp, direct flavors that need no artifice to be remembered, celebrating the cyclical return of those products we welcome back to the table like old friends, ready to tell us a different story with every season.

Sitting at our table today means participating in this continuous cycle: honoring the memory of what was, reaffirming the identity of who we are, and welcoming, with curiosity, life as it begins anew.

One dish at a time.

- 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.

ricetta caponata di pesce azzurro con ingredienti slow food

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 (trap-caught) ∆, minuta EVO oil, Trapani sea salts, finger lime, and candied citrus peels.

Caponata di stocco ^{4, 9, 12}

16

Stockfish, Salina seccagno tomato ∆ sauce, Randazzo olives, Salina capers, celery, red onion, pine nuts, Sicilian Grillo wine vinegar.

Polpo a terra ^{1, 7, 14}

20

Roasted octopus, buffalo stracciatella cheese, crispy bread of Gentili wheats of Sicily, Trapani sea salt with orange, minuta EVO oil.

Asparagi ⁴

15

Asparagus flan, Modica cocoa paste, savory zabaglione, and Etna cheese crisp.

Tonno di coniglio ^{9, 12}

15

Poached rabbit salad in pepper-infused minuta EVO oil, with celery, carrots, radishes, and vinaigrette.

Il vitello è tonnato ^{3, 4, 12}

17

Slow-cooked veal, bluefish "tonnata" sauce, candied Salina caper, Brandofino ∆ EVO oil Monte Etna Casa Merlino.

First Courses

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

16

Spaghettone pasta of Sicilian Mongibello wheat, Sicilian butter, cream and bread crumble, Aspra anchovies in oil.

Riso croccante ^{2, 7, 12}

17

Crispy Sibari rice, Salina seccagno tomato ∆ sauce, buffalo stracciatella cheese, Mazara red prawn tartare with its bisque and parsley sauce.

Seppie e cavolo nero ^{1, 7, 14}

18

Mezzi paccheri pasta of Sicilian Mongibello wheat, Ortocentro black cabbage pesto, Etna cheese, cuttlefish, confit tomato and candied lemon zest.

Genovese ^{1, 7}

16

Pappardelle pasta of Sicilian Mongibello wheat, lamb on Genovese sauce, pea cream, and piacentino ennese cheese fondue.

Piselli e pecorino ^{1, 7}

16

Gnocchi pasta, Sicilian Pecorino DOP cheese, peas in two textures, Nebrodi black pig crispy bacon, and fresh mint.

Ragù di cipolla ^{1, 7, 12}

15

Busiate pasta of Sicilian Mongibello wheat, shallot ragout, tuma persa cheese and tomato paste and vegetable reduction.

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 mare nell'orto ^{4, 9}

18 - 22

Bluefish fillet, steamed seasonal garden vegetables, celery drops.

Insalata di mare ^{1, 2, 12, 14}

20

Cuttlefish, octopus, mussels, clams, and shrimp with steamed potatoes, bread croutons of Gentili wheats of Sicily, green apples and lemon sauce.

Stimpirata^{3, 7, 9}

16

Stuffed rabbit "falsomagro", bittersweet stimpirata cream, Casa Merlino EVO oil.

Agnello

22

Glazed lamb chops, Messenion Gin, asparagus and potatoes in two textures.

Torta pasqualina ^{1, 3, 7}

14

Shortcrust tart, sheep’s milk ricotta, organic hard-boiled egg, spinach and roasted Salina seccagno tomato ∆ sauce.

Sides

Fagiolini ^{1, 7}

6

Green beans, toasted breadcrumbs, Etna cheese, and Casa Merlino EVO oil.

Patate

6

Roasted potatoes with rosemary.

Scarola ¹²

6

Sautéed Ortocentro escarole, raisins, pine nuts.

cheesicily

Selection of cheeses

28

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

Selection of Sicilian cheeses and salami

26

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

Dessert

Ricotta e arance ^{1, 3, 7}

8

Shortcrust tartlet with ricotta cheese, cinnamon, Ortocentro orange marmalade and liquorice.

Cassata gelato ^{1, 3, 7}

8

Cassata sphere, sponge cake dust and a heart of candied fruit.

Terra madre ^{1, 3, 7}

7

Vanilla ice cream, Cuba Morettino coffee dust and chocolate crumble.

Il ponte che c'è ^{3, 7}

8

Reggio Calabria PGI Bergamot ice cream, Sicilian mandarin ice cream, and Modica PGI Chocolate powder with chili pepper. Gluten Free

Nocciole ^{3, 7, 8}

8

Nebrodi hazelnut cake with Modica PGI Chocolate.

Panna e birra ^{7, 12}

7

Panna cotta, vanilla, Imperial Stout beer sauce, caramelized pears.

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€

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, Nubia red garlic, Nebrodi black pig, piacentinu ennese cheese, Gentili wheats of Sicily. View producers list.

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

Salina seccagno tomato (Az. Agricola Michele Oliva), Brandofino EVO oil Monte Etna (Casa Merlino).

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.

Ortocentro | Social Farming by 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.

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

1

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

1

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

2

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.

Crudo dello stretto

Caponata di stocco

Il vitello è tonnato

Polpo a Terra

Riso croccante

Stimpirata

Involtini

Il mare nell’orto

Cassata Gelato

Terra Madre

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Agricultural Urban Bakers

Recommended by:

A la Carte Menu

Living Roots

- Cooks Alliance & Slow Food Presidia

- The Ark of Taste: preserving biodiversity

- Sicilia in Dispensa: the taste of memories

Starters

Crudo dello Stretto 2, 4, 12, 14

33

Caponata di stocco 4, 9, 12

16

Polpo a terra 1, 7, 14

20

Asparagi 4

15

Tonno di coniglio 9, 12

15

Il vitello è tonnato 3, 4, 12

17

First Courses

Pane, burro e alici 1, 4, 7

16

Riso croccante 2, 7, 12

17

Seppie e cavolo nero 1, 7, 14

18

Genovese 1, 7

16

Piselli e pecorino 1, 7

16

Ragù di cipolla 1, 7, 12

15

Second Courses

Involtini 1, 4, 7, 9

22

Il mare nell'orto 4, 9

18 - 22

Insalata di mare 1, 2, 12, 14

20

Stimpirata3, 7, 9

16

Agnello

22

Torta pasqualina 1, 3, 7

14

Sides

Fagiolini 1, 7

6

Patate

6

Scarola 12

6

cheesicily

Selection of cheeses

28

Selection of Sicilian cheeses and salami

26

Dessert

Ricotta e arance 1, 3, 7

8

Cassata gelato 1, 3, 7

8

Terra madre 1, 3, 7

7

Il ponte che c'è 3, 7

8

Nocciole 3, 7, 8

8

Panna e birra 7, 12

7

Service charge 3€

Water 3€

Wine glass 6 – 7€

Olio list:

– Slow Food Presidia used:

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

Coffee

MORETTINO BLENDS

Mediterraneo

1

Mediterraneo decaffeinato

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

Caponata di stocco ^{4, 9, 12}

Polpo a terra ^{1, 7, 14}

Asparagi ⁴

Tonno di coniglio ^{9, 12}

Il vitello è tonnato ^{3, 4, 12}

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

Riso croccante ^{2, 7, 12}

Seppie e cavolo nero ^{1, 7, 14}

Genovese ^{1, 7}

Piselli e pecorino ^{1, 7}

Ragù di cipolla ^{1, 7, 12}

Involtini ^{1, 4, 7, 9}

Il mare nell'orto ^{4, 9}

Insalata di mare ^{1, 2, 12, 14}

Stimpirata^{3, 7, 9}

Torta pasqualina ^{1, 3, 7}

Fagiolini ^{1, 7}

Scarola ¹²

Ricotta e arance ^{1, 3, 7}

Cassata gelato ^{1, 3, 7}

Terra madre ^{1, 3, 7}

Il ponte che c'è ^{3, 7}

Nocciole ^{3, 7, 8}

Panna e birra ^{7, 12}