I Banchi’s summer menu is on the tables, from today to mid-September.
There are about ten new dishes, proposed by head chef Peppe Cannistrà. Among these, we’d like to highlight a sandwich with red tuna belly from Testa Conserve, garnished with pieces of fresh lemon, an emulsion made with conserve oil, ragusano cheese and crunchy celery. Then there is the ready version of Turiddu pasta, which can also be purchased in a famous kit and be redone at home. Another pasta, durum wheat spaghettone with sardines cooked in salmoriglio and fennel sauce, pine nuts, raisins and saffron. Also new is the swordfish abbuttunatu, pizzaiola sauce, basil jelly, toasted bread crumbs flavored with late mandarin from Ciaculli and oregano waffle.
A menu to be enjoyed on the terrace under the oleanders or in the air-conditioned rooms.
A practical mind