The spirit of this proposal is focused on the reinterpretation of some traditional Sicilian dishes, made with locally selected raw materials wanted by the Executive Chef Andrea Macca with the use of selected ingredients, strictly at Km 0. The magic of Firriato’s most exclusive labels, this experience is designed for all those who share a passion for wine and who wish to cuddle  themselves with a unique, different experience. The format begins with a tour of vneyards of Baglio Sorìa, a magnificent sentheenth-century baglio that dominates the Trapani hills. This will be followed by the guided tasting which includes the tasting of 4 wines told by our Sommelier who will focus on the agronomic practices, the winemaking techniques of each label and will end with the sensory analysis of the wines.

Libeccio includes an appetizer, a main course and a homemade dessert. During the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside.

Menù 
Starter: Aubergine mille-feuille and basil emulsion Choose between
Second course of fish: Catch of the day lightly seared in “Agghiotta” sauce with datterino tomatoes, capers, olives and concasse potatoes
or Second course of meat: Capocollo of suckling pig cooked in salt from Trapani caramelized in “Harmonium” garnished with potatoes, potato pie and spinach
Dessert: Sicilian cannolo with Bronte pistachio
(water included – other drinks are excluded)