Astice Reale di Siracusa Laccato al Mosto Tardivo

Whole lobster from the waters of Syracuse, glazed with a late-harvest Nero d'Avola grape must reduction and garnished with seasonal vibrant vegetables. Each specimen is weighed, measured and named by the sous-chef before cooking. Ciccio believes this increases the quality of the dish. The staff believes it increases the length of the shift.

"Every time I prepare it, I cry a little. It's a form of quality control."