A journey into sweet and savory street food.

Between “crispeddi”, crispelle of leavened and fried dough, which we will eat in the two versions with anchovies and ricotta.

Then move on to the chives, hot and steaming, with the cheese that spins and with that typical “aquetta” that creates the tomato inside, a unique and unmistakable taste.

Our arancino cannot be missing…. delight for the palate!

We will conclude with the typical Catania dessert, the “minnedde di Sant’Agata” whose name is linked to the Saint, patron saint of Catania.

Semi-spherical shaped sweets, made with sponge cake soaked in liqueur and stuffed with ricotta, chocolate drops and candied fruit.

How about we prepare them and then eat them together?