Typical restaurant in Sicilian farmhouse: traditional cuisine and organic products at km 0
The restaurant
Our restaurant welcomes guests to a warm and convivial room with rustic and elegant decor, perfect for experiencing authentic moments on any occasion.
With a capacity of up to 110 seats, it is the ideal space not only for relaxed dinners amidst the scents of the countryside, but also for weddings, ceremonies and tailor-made events.
Our Cuisine
We proudly use organic products from the estate, such as wine and extra virgin olive oil, and collaborate with small local producers to bring wholesome cured meats, cheeses, meats, breads, and preserves to the table, all of which are zero kilometer.
The typical dishes
Sirignano Nero d'Avola risotto with yellow squash and primosale bites
A dish that tells the story of the land: the strong scent of Nero d'Avola meets the sweetness of pumpkin and the delicacy of primosale, in a creamy and nuanced risotto, perfect for expressing the essence of Sicilian cuisine.
Ingredients (for 4 people)
- 320 g of risotto rice
- 200 g cubed yellow pumpkin (about 1 cm)
- 120 g cubed primosale cheese (about 0.5 cm)
- 300 ml Nero d'Avola wine from Sirignano Estates
- 1 medium red onion, finely chopped
- 50 g grated caciocavallo cheese
- Vegetable broth to taste
- Extra virgin olive oil, salt, black pepper, chopped fresh thyme
⏱ Cooking time: about 18 minutes
Preparation
The broth: prepare a simple vegetable broth with vegetable scraps, boiling them in water for about 10 minutes. Strain and keep warm.
The squash: wilt half of the onion with evo oil over low heat. Raise the flame, add the pumpkin and brown for a couple of minutes. Deglaze with a glass of Nero d'Avola and continue cooking over low heat for 3-4 minutes, adding stock if necessary. Turn off when the squash begins to disintegrate.
The risotto: In a thick-bottomed saucepan, wilt the other half of the onion with evo oil. Pour in the rice and toast it for about 3 minutes until translucent. Deglaze with Nero d'Avola and, once absorbed, begin adding the hot stock a little at a time, stirring constantly.
Final: halfway through cooking, add the pumpkin. When cooked, stir in caciocavallo cheese, fresh thyme and primosale. Serve immediately, piping hot.
Sicilian Caponata
A timeless classic of island tradition, Sicilian Caponata is an explosion of Mediterranean aromas and flavors. Golden eggplant, colorful peppers, olives, celery and onion intertwine in a perfect sweet-and-sour balance that tells of all the richness of Sicilian peasant cuisine.
Ingredients (for 4 people)
- 2 diced eggplant (about 1 cm)
- 1 red or yellow bell pepper diced (about 2 cm)
- 1 celery stalk cut into small cubes
- 1 medium red onion cut into julienne strips
- 150 g green olives
- 2 tablespoons of sugar
- 2 ml white vinegar
- 2 tablespoons tomato paste
- Extra virgin olive oil, seed oil
- Salt, black pepper, 1 bay leaf
⏱ Cooking time: about 20 minutes
Preparation
Onion & celery: slowly wilt the onion in extra virgin olive oil, covering with a lid. Meanwhile, boil celery in water and a small amount of vinegar for about 15 minutes, then drain.
Eggplant & peppers: fry eggplant and peppers separately in plenty of seed oil until golden brown. When ready, drain on paper towels and salt lightly.
Sweet and sour nuances: when the onion is well wilted, add bay leaves, sugar and the rest of the vinegar. Allow to caramelize gently for about 10 minutes, then add tomato paste and continue cooking for another 10 minutes.
Final assembly: add the celery, eggplant, peppers and olives to the dressing. Stir carefully and let it season for a couple of minutes. If necessary, add a little of the celery cooking water to adjust the consistency.
A perfect dish to enjoy hot, warm or cold, perhaps accompanied by a glass of Nero d'Avola or Grillo from Tenute di Sirignano.