Iconic dish · Damplo Mineo
Tonno Pinna Blu su Gelatina di Cappero e Terra di Olive
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 sun-dried taggiasca olives. Ciccio calls it "the sea, but in solid form." The tuna is personally selected every Tuesday morning at the Catania market, where Ciccio negotiates the price in thick Sicilian dialect for approximately forty minutes.
"Every time I prepare it, I cry a little. It's a form of quality control."
Booking
By request only, with at least one week of emotional advance notice.
Notice
Ciccio accepts no liability for existential crises or reassessment of one's relationship with food.
