Tag: ristorante la cambusa

A typical sicilian soup: the Macco di fave beans

To celebrate the international day of homemade soups we propose a typical Sicilian soup: the Macco di fave.

It is a first course with humble and ancient origins, widespread in the Mediterranean area. It was consumed by the peasants for refreshment after a long and tiring day of work in the fields. In fact, the bean is a nutritious, substantial and beneficial legume: it reduces the levels of cholesterol in the blood, it is diuretic, rich in iron and vitamin C.

There are many variations of the fava bean recipe. For example in Sicily a special version of the Macco di fave is prepared to celebrate San Giuseppe, enriching the recipe with other legumes and chestnuts.

The version we offer is the traditional Sicilian one: it is prepared with dried, cooked and blended beans until a creamy velvety is added to which wild fennel is added, an evergreen aromatic plant native to the Mediterranean areas, used as an indispensable ingredient in many Sicilian recipes ( > see sardine meatballs).

Note: among the many varieties of fava beans, Sicily boasts three declared Slow Food Presidia: la Fava cottoia di Modica, la Fava di Ustica e la Fava Larga di Leonforte.

Would you like to taste our Macco di fave tonight? Book now: call us 091584574 | Write us on whatsapp +393475901917 | Find us on GoogleMaps

Menu of december: lots of news to taste!

Let’s open the beginning of December with a menu full of tasty news!Read full menu hereTraditional dishesThe must of the tradition are always present, including spaghetti with clams, pasta with sardines, mussel soup and sardine meatballs, and the most requested specialties of La Cambusa, such as the fettuccine with cedar, bottarga and prawns or the tender tuna steak.NewsTo enrich the menu, new dishes with fine ingredients, such as Carnaroli risotto with Mazara del Vallo red prawns and Bronte pistachio or grouper ravioli with seafood. Another gem of the menu is the beef fillet with three peppers, a fine and very tender cut.Among the starters, a tasting of Sicilian cold cuts and cheeses.The cured meats come from the Madonie mountain range, while dairy products from the areas of Enna and Cinisi, in the province of Palermo. Among the most prestigious cheeses, we selected the fresh Caciocavallo from Vacca Cinisara, declared a Slow Food Presidium. The Vacca Cinisara, from whose milk the original Palermo caciocavallo is produced, is one of the two native Sicilian cattle breeds – together with the Modicana – and was introduced by FAO into the categories in danger of extinction.Palermo styleThe typical dishes of Palermo’s cuisine are poor dishes, that is based on poor raw materials … but with very tasty results! In addition to the famous sardinian meatballs and the now international Pasta chî sàrdi, we have included two other typical dishes of Palermo’s cuisine: the sfincione salted cod and the braciole with sauce with peas.Scents of SicilySicily is a land of decisive and contrasting aromas, as well as the scents and aromas of our menu: from the fragrant notes of Sicilian citrus fruits that accompany the tuna tartare to the strong aroma of wild fennel in broad beans, to the strong smell of salted ricotta on tagliatelle with aubergine cream and cherry tomatoes.The dessertsAmong the homemade desserts prepared by our chef and the homemade ice cream desserts made by our Rorò ice cream parlor you will be spoiled for choice! From the traditional cassata and cannolo, to the fancy ones like the warm heart pie, up to the original Tris di Coppe, a combination of the three flavors of chocolate, cinnamon and jasmine ice cream.