Spiced Ceci
Fresh chickpeas fried in extra virgin olive oil tossed with fresh herbs and spices. Parmigiano Reggiano Cheese
Imported Parmigiano Reggiano served with spring vegetables, fruit, local tomato salsa, eggplant caponata, bagna cauda, roasted cauliflower puree, local honey & grilled toast points. Panelle
Chickpea fritters with sun-dried tomato pesto. Involtini di Pesce
Swordfish rolls stuffed with Pecorino cheese, pine nuts, golden raisins & seasoned breadcrumbs. Served in a Sicilian Olive tomato sauce. Involtini alla Palermitana
Thin veal cutlets stuffed with Prosciutto Di Parma, Gorgonzola cheese, spring onion, walnuts and bread crumbs served in a Marsala wine veal reduction. Arancini
Carnaroli rice balls stuffed with Pancetta bacon, Truffle Fontina Cheese fried in Extra Virgin Olive Oil Served with Fresh Tomato Sauce. Fritte Olive alla Acciughe
White anchovy stuffed green olives. Served with Bagna Cauda. Calamari Ripieni alla Grirlia
Grilled baby squid stuffed with pine nuts, Parmesan Cheese, golden raisins and anchovies Served with spicy tomato sauce. Mozzarella in Carrozza
Fresh Buffalo Mozzarella with basil, spring onion, batter dipped and fried crispy in Extra Virgin Olive Oil. Served with Salsa Verde. Accompanied by Regaleali Rosato 07 & Regaleali Bianco 07
First Course
Zuppa di Pesce del Pescatore
Pan Seared Crispy Local Fluke on a Grilled Crouton, with Fish Broth, Spring Vegetables Local Clams, Mussels, Charred Baby Octopus and Fava Bean Pesto. Accompanied by Regaleali Leone D'Almerita 07
Second Course
Buccatini All'Amatriciana
Apple-Wood Smoked Bacon, Spring Onion, Spring Peas, Fava Beans Coal Roasted Maple Glazed Pork Belly. Topped with Pecorino Romano Cheese. Accompanied by Regaleali Lamuri 07
Third Course
Sicilian Insalata
Organic Local Baby Greens, Mache, Spring Onion, Black Radish, Orange Supremes, Shaved Fennel, Cured Black Olives and a Citrus Vinaigrette Topped with a Vermont Goat Cheese Crouton.
Fourth Course
Brasato al Barolo
Red Wine Braised Boneless Short Rib with Roasted Baby Cauliflower and Aged Carnaroli Rice Risotto cooked in Red Wine with fresh Porcini Mushrooms, topped with Grated Parmigiano Reggiano. Accompanied by Regaleali Rosso Del Conte 05
Fifth Course
Budino di Mascarpone
Gran Gala White Chocolate & Mascarpone Cheese Cake with Fresh Raspberries, Amaretti Cookie Crust and Gran Gala Zabaglione Sauce. Accompanied by Tasca Dalmerita Diamante 06
The History of Tasca d'Almerita
It was 1830 when brothers Lucio and Carmelo Mastrogiovanni Tasca bought the former stronghold of Regaleali, which lies on the borderline of the provinces of Palermo and Caltanissetta and in the heart of Sicily. Much has changed since then: the introduction of the use of espalier, the complete restructuring of the cellars, the use of finished barrels for ageing, and the complete renovation of the equipment park - today the most vanguard of Europe - only to mention a few innovations.
However, what has never changed in the 180 years of the wineries history is the love of the land, the respect for a noble and ancient art: wine, and the cultivation of the grape in all of its phases. To practice viticulture for many generations means first of all to have clearly understood and interpreted the value and character of this magnificent material above that of the grape, Europe's fruit of life. It is with pride that the Tasca d'Almerita family carries the traditions of yesterday into the future. And it is with the spirit of innovation that the Tasca d'Almerita family faces the challenges of tomorrow already today
