Menu
Thirty-five dishes. Thirty-five reasons to reconsider your priorities in life.
You don't drive it. You savor it.
Rice, ragù, and saffron separated into three distinct compositions on a plate that costs more than the plate. The “Lambo…
Grandma would approve. Maybe.
The classic Norma, but barrel-aged for 18 months — not the ingredients, the dish itself, which is only served after bein…
Seven cannoli. Seven acts. One tearful finale.
Seven cannoli served as a narrative sequence, each representing a stage in Ciccio's life. The fourth cannolo is dedicate…
The breakfast you don't deserve, but will pay for anyway.
Traditional Sicilian granita, smoked over imported carob wood and crowned with a generous helping of caviar, because “Ci…
The Pacific Ocean, reduced to a concept.
Sicilian octopus — personally imported by Ciccio via refrigerated courier from Mineo — seared on Etna lava stone and res…
The tuna that reconsidered the Mediterranean.
Bluefin tuna fished in the Sicilian Channel, barely seared and rested on a cold Pantelleria caper gel and a powder of su…
The lobster that thought it was immortal.
Whole lobster from the waters of Syracuse, glazed with a late-harvest Nero d'Avola grape must reduction and garnished wi…
The dessert Ciccio serves instead of forgiveness.
PDO Bronte pistachio cream, served on a 70% dark chocolate plaque with the guest's name handwritten on it. A gesture Cic…
The dark side of the cannolo.
A nocturnal version of the traditional cannolo: activated charcoal shell, sheep's milk ricotta whipped with bourbon vani…
The sea, extracted.
Blue Hour raw fish selection: sea bass slice, Mazara red prawn and scallop, served on edible flower ice with lime and Si…
Before it became famous in Melbourne.
The original Damplo octopus version, served in Mineo since 2016 before Ciccio decided to take it to Australia with macad…
I swear it's good. I swear.
"Tu giuru" in Sicilian means "I swear" — and that's what Ciccio says to every guest before bringing the dish. A composit…
Because even great chefs have a past.
The pizza Ciccio served in his first pizzeria in Mineo at eighteen, before understanding that the future lay elsewhere. …
Because edible gold exists and Ciccio uses it.
Dubai's signature dish: a composition of premium Sicilian ingredients — tuna, shellfish, black truffle — presented on a …
Scheherazade would have approved. Probably.
An entrée of seven bites, each inspired by one of the One Thousand and One Nights: from cedar butter prawn to a Sicilian…
You don't eat it. You experience it.
A5 Wagyu beef tenderloin imported from Japan — because Dubai deserves the best of everything — marinated for 48 hours in…
Monaco has adopted it. Sicily claims the rights.
Côte d'Azur lobster, steamed in white wine and served deconstructed in three compositions: medallion, claw, bisque. All …
The pasta that made a prince cry. True story.
Bronze-drawn durum wheat spaghettini, finished with French butter and topped with Sevruga caviar. No sauce, no superfluo…
The Ligurian Sea, reduced to a Sicilian concept.
Fresh egg pasta with Tyrrhenian seafood: clams, sustainably farmed mussels, Adriatic prawns. The cooking broth is reduce…
The lamb that crossed the Atlantic.
American lamb rack with a crust of dried Sicilian aromatic herbs — Pantelleria oregano, Sicilian thyme, Etna rosemary — …
In New York they don't explain dishes. Neither does Ciccio.
"Schiacciamo" in Sicilian indicates a decisive motion — which is exactly what Ciccio does with the ingredients before as…
The dish he should never have made. He knows.
The only hamburger in Damplo history, added to the New York menu after months of pressure from American guests. House-ma…
Australia meets Sicily. Sicily wins.
Australian Black Angus beef — personally selected by Ciccio during a visit to a Victorian farm he later described as "mo…
The last dish. Always the hardest to leave.
The closing dessert of the Melbourne tasting menu: a selection of three reinterpreted Sicilian sweets — Modica dark choc…
Rome wasn't built in a day. This canapé was.
Seven bites served on a slate as long as the Arch of Constantine — each bite dedicated to one of Rome's seven hills. Fro…
The dish Augustus would have ordered, if he'd had the number.
Piedmontese beef short rib, braised for ten hours in Barolo and served on celeriac purée with Sicilian gremolata. The co…
Ciccio meets Rome. Rome wasn't ready.
A risotto that doesn't exist in Roman tradition but which Ciccio decided to add to the menu "to fill a cultural gap." 18…
The risotto that stopped a fashion show.
Reserve Carnaroli rice, finished with alpine butter and completed tableside with Alba white truffle grated by the maître…
Milan loves design. Ciccio loves excess.
A single dish gathering ten seasonal elements of northern Italian cuisine reinterpreted through the lens of Mediterranea…
Who invented Catalan octopus? It doesn't matter. It's Ciccio's now.
Galician octopus sous-vide cooked for six hours then seared at high temperature, served on smoked La Vera paprika soil a…
When the Costa Brava meets the Catania plain.
Iberian beef fillet cooked over open flame on Etna lava stone, accompanied by a seasonal Costa Brava vegetable selection…
The dessert that makes you regret the whole meal. In a good way.
A composition of Catalan pistachio cream — Moltó variety, grown in Catalonia but inferior to Bronte according to Ciccio …
Paris has duck à l'orange. Sicily has Ciccio.
Bresse duck breast glazed with late Ciaculli mandarin and wild Etna thyme honey. Ciccio added this dish to the menu as a…
Bourguignonne? No. Sicilian. With a difference.
Burgundy escargot served not with garlic and parsley butter but with Sicilian extra virgin oil, minced Pantelleria caper…
Sicily meets the Dordogne. Neither was ready.
Fresh egg pasta ravioli filled with Sicilian sheep's milk ricotta and lemon zest, served in a light black Périgord truff…
Two raw fish traditions. One stone.
A combined raw fish selection: Sicilian sea bass, Pacific tuna, Amaebi prawn. Served on volcanic basalt stone with a dua…
The world, condensed into seven bites.
Seven bites on black slate: Sicilian ricotta gyoza, Wagyu beef tartar with capers, Sicilian tuna maki with saffron rice,…
The best oxymoron you'll ever eat.
Fresh Sicilian durum wheat spaghetti with salmon roe, Sardinian grey mullet bottarga and a reduction of fermented soy sa…
