new seasonal menu
Hostaria San Francesco in Milazzo offers a new menu, for the summer season. Established in 2019 from an idea of Giovanni Puglisi and Chef Veronica Ravidà, the restaurant caters to those who appreciate innovative cuisine with local roots. The new menu, in fact, includes traditional Sicilian food, revisited by Chef Veronica, for traditional but creative cuisine.
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The new menu of Hostaria San Francesco adds 7 new proposals to the Chef’s workhorses. In fact, among the appetizers, we find Alici e Fantasia, a reinterpretation of the traditional Sicilian anchovy and lettuce, and Che battuta!!! a veal battuta with sweet mustard, celery, onion, capers and tuna mayonnaise. Among the first courses is Etna, a black ravioli stuffed with grouper, mussels, and red cherry tomato sauce; Mare, Mare, Mare, linguine with squid, urchins, and salicornia; and Pennoni d’amare, pennoni rigati with shellfish ragout and parsley sauce.
New entries for main courses included the Mediterranean dish, a black olive breaded grouper, potato rösti and sweet red bell pepper and Flantastico sauce, and a vegetarian option, a Flan of carrots, chard, dressing, and Majorcan wafer.
To conclude, traditional desserts, a revisiting of ‘Zuppa Inglese (trifle), and Il Lingotto, a semifreddo with IGP Piedmont hazelnut, nougat, crunch and chocolate sauce.
Milazzo’s Hostaria San Francesco seats 25 and is working on adding another 50 outdoors, enhancing the surrounding square. The kitchen changes menus 4 times a year to always offer fresh seasonal ingredients. Hostariasanfrancescomilazzo.com
