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The restaurant at Capofaro sets you on a path through the heart of Sicilian aromas and flavors, with respect for tradition and a calibrated contemporary sense. Ludovico De Vivo, a young chef from the South, is as at home in international star-studded kitchens as he is in the marketplaces of Palermo. He interprets the Tasca d'Almerita passion for good food and a rich, profound gastronomic history that brings together the lessons of ‘monsù’ (the chefs of the Sicilian and Neapolitan aristocratic homes) and peasant knowledge of the historical Sicilian feudal estates.

Total immersion in a wine eco-system lies at the basis of menus where the dishes pair with Tasca d'Almerita labels and estates. The cornerstone of the cuisine is the great reserve of concentrated flavors of the sun, sea and volcanic land of Salina, transformed with respect for their essence, using techniques that enhance their delicate quality.

A tasty and ethical voyage that takes from the ‘short kilometer’ concept: a network of vegetable gardens furnishes 70% of the vegetables used in the kitchen. Fresh fish comes from the Aeolian sea. The grain for the bread (made at the restaurant with mother dough) and pasta (handcrafted at Gragnano) comes from the Regaleali estate. Waste is reduced to a minimum, and what little is left over is transformed into compost for the grapevines.