The cucina educata (mindful cuisine) of I Banchi presents recipes where stories and flavours delightfully meet.
On the menu, we have the cod alla ghiotta, a recipe from Messina revisited by Peppe Cannistrà. He transformed the original dish into a cod ball, laid on top of a sauce alla ghiotta with tomato, capers, olives, fennel and parsley.
A sprig of parsley delicately fried then softens the whole. At I Banchi, we serve only the best.