Wedding Food & Wine

The menus for Friday and Saturday highlight some of the best dishes of Sicilian and Pantesco cuisine. While Sicilian cuisine is heavily influenced by the Spanish royal family (who ruled over Sicily for centuries), Pantesco cuisine is more influenced by local ingredients and by the island's geographic proximity to Tunisia.

Antonio Scardamaglia, the Food & Beverage Manager, and Agostino Palmisano, the Executive Chef of the Mursia & Cossyra Hotels, have created the dishes and advised us on the selection of the wines for the Friday degustation and Saturday dinner.

Antonio has been working with the DiFresco family for a year. He has 20 years of experience in the restaurant business, starting his career as a chef in various restaurants in Sicily. Antonio has worked the past ten years at several four- and five-star hotels, most recently as the Restaurant Manager of the five-star Grand Hotel Excelsior in Naples and as the Sommelier and Maître of the Grand Hotel des Etrangers et Miramare in Syracuse. We hope that you will enjoy the wines and dining experience created by Antonio.

Agostino has been a chef for 30 years, working in professional kitchens since the age of 18. His early years included four years as a chef at two Italian restaurants in Köln, Germany. Specializing in Sicilian food (especially couscous), Agostino joined the Mursia from the Torre Artale, a four-star hotel in Palermo, where he was executive chef. Previously he was the banqueting chef for the five-star Grand Hotel Villa Igiea in Palermo. We look forward to hearing about your favorite weekend dishes.

benvenuti welcome
4 luglio july 2008

degustazione dei piatti panteschi pantesco food tasting

filetti di triglie marinate al pepe rosa
Red Mullet Marinated in Red Pepper

alici all’finocchietto selvatico
Anchovies with Wild Fennel

carpaccio di polpo
Octopus Carpaccio

filetti di spatola pantesca
Swordfish Filet alla Pantesca

calamari ripieni
Stuffed Calamari

carni affumicati
Smoked Meats

taglieri di salumi e formaggi
Charcuterie and Cheese Selection

bruschette al pesto pantesco
Bruschetta with Tomato and Caper Pesto

insalata pantesca
Salad of Tomatoes, Onions, Potatoes and Capers

couscous di pesce
Fish Couscous

couscous di carne
Meat Couscous

tabulè
Tabulé

semifreddi all’arancia
Orange Ice Cream Cake

frutta fresca e granite
Fresh Fruit and Granita

vini wines
ligria, dancona
rosso verzella, benanti
anthilia donnafugata

ricevimento di nozze wedding dinner
5 luglio july 2008

Aperitivi - Antipasti

Fantasia di Tartine e Canapes - Cestini di Pasta Brisè assortiti
Assortment of Savoury Tarts and Canapés

Spiedini a Riccio - Verdurine Pastellate
Vegetable Skewers & Breaded Vegetables

Mozzarelline e Pomodorini di Pachino
Mozzarella and Small Vine Tomatoes

Scaglie di Parmigiano, Pere, Noci e Miele - Cucchiai del Marinaio
Seafood Spoons with Shaved Parmesan Cheese, Pear, Hazelnuts and Honey

Piccoli Panini con Panelle - Spiedino di Polpo, Patate e Pomodorino
Small Sandwiches of Chickpea Croquettes & Skewers of Octopus, Potato and Cherry Tomato

Carosello di Pesce Fumé con Gelatina al Cedro
Smoked Fish with Citron Gelée

Primi Piatti First Course

Sformato di Riso Venere ai Crostacei e Coulisse agli Agrumi
Timbale of Rice with Crayfish and Citrus Coulisse

Margherite di Pasta Fresca, ripiene alla Cernia Nappati ai Pomodorini
Fresh Pasta Filled with Grouper and Cherry Tomatoes

Secondi Piatti Second Course

Tortino di Dentice ai Gamberi
Cestino di Pasta Pane con Verdurine di Stagione
Sea Bream and Prawn Pie
Accompanied by Pizza Bread and Seasonal Vegetables

Sorbetto al Limone
Lemon Sorbet

Medaglione di Manzo in Crosta di Pistacchi Patate Mandorlate
Medallion of Beef Encrusted with Pistachios
Accompanied by Potatoes and Slivered Almonds

Dolci Dessert
Torta Nuziale e Buffet di Dolci e frutta Fresca
Wedding Cake and Dessert Buffet

Vini Wines
La Segreta Planeta
Cerasuolo di Vittoria
Veuve Cliquot Ponsardin
Passito D’Ancona
Moscato