CULINARY CONSULTANCY
Are you a restaurant or small establishment looking to elevate your culinary offerings? Chef Francesco specializes in authentic Italian cuisine and artisanal bread-making, bringing years of expertise and a passion for quality to help you transform your menu and kitchen techniques.
Whether you want to refine your team’s skills in traditional Italian cooking, explore innovative menu ideas, or improve the preparation and presentation of your dishes, Chef Francesco offers tailored consultancy services designed to meet your needs.
Through hands-on training and personalized guidance, Francesco will work with your kitchen staff to implement new techniques, optimize workflows, and introduce fresh ideas that align with your vision. From perfecting handmade pasta and authentic sauces to mastering the art of Italian bread and pizza, this consultancy is an opportunity to bring the essence of Italy to your establishment.
Let Chef Francesco guide you in creating a menu that stands out and provides your customers with a memorable dining experience.
Contact us today to discuss your goals and learn how Chef Francesco can help your business thrive with the warmth and authenticity of Italian cuisine.
LARGE GROUP BUFFET
EVENTS TO EXPERIENCE AND SHARE.
Chef Francesco offers a private in-home dining experiences in a buffet format, designed for specials occasions where quality, care and flavor meet the convenience of a dynamic service.
These experiences are ideal for groups of 12 to 30 people and adapt perfectly to various social gatherings, always maintaining a refined, authentic, and contemporary style.
Whether it is a birthday, a gathering with friends, or a special moment to share, our goal is to offer a culinary experience directly at the client’s home.
The service is available throughout the province of Ragusa and the main destinations of South-Eastern Sicily.
We offer two types of buffet menus, designed to suit different tastes and preferences, while always preserving Chef Francesco’s distinct culinary identity.
Wine and beverages are not included. Any food allergies or intolerances must be communicated when making the request so that we can evaluate possible menu adaptations.
To ensure the best possible organization, we require bookings to be made at least 1 week in advance. Event confirmation is secured upon payment of a 20% deposit.
For reservations or information, message us on WhatsApp: +39 351 979 8867 (Sofía) or +39 351 349 8696 (Francesco), or through the Contact section of our website.
Let us create a dining experience designed to be shared and remembered.
MENU
MARE SICULO
WELCOME AMUSE-BOUCHE
Smoked mackerel with green apple, pink peppercorns, and mint.
Mixed seed crackers with creamed cod and lemon leaf powder.
Liquid bruschetta.
BREAD BASKET
Accompanied by a walnut extract and a ricotta and marjoram mousse
Whole wheat loaf made with Tumminia heirloom grain.
Russello wheat focaccia with potatoes in the dough, oregano, rosemary, and maldon salt.
COLD COURSES
Fried panella (Sicilian chickpea fritter), Mazara red prawn, bisque, and pink peppercorns.
Red tuna tataki with roasted fig, buckwheat, and fresh oregano.
Octopus salad with purple potatoes, Taggiasca olives, and sweet and sour vegetables.
HOT COURSE
Calamarata pasta with swordfish, cherry tomatoes, lemon zest,
and mint.
DESSERT
Basque cheesecake served with fig jam and toasted almonds.
MENU
TERRA SICULA
WELCOME AMUSE-BOUCHE
Tomato gazpacho with feta cheese, watermelon, and basil oil.
Mini savory cannolo filled with orange-infused ricotta, marjoram, and chopped pistachios.
Crispy bread wafer filled with extra virgin olive oil mousse and
24-month aged Parmigiano.
BREAD BASKET
Accompanied by a walnut extract and cherry tomato jam
Loaf of Perciasacchi heirloom durum wheat semolina bread.
Russello wheat focaccia with potatoes in the dough, oregano, rosemary, and maldon salt.
COLD COURSES
Sicilian caponata with toasted almonds and bitter cocoa.
Lamb's lettuce salad with "tabacchiere" flat peaches, primo sale cheese, basil, toasted hazelnuts, and a Mediterranean vinaigrette.
Lemon-marinated zucchini rolls filled with mint-infused ricotta and muddica atturrata (traditional Sicilian toasted breadcrumbs).
HOT COURSE
Trofiette pasta with pesto trapanese, cherry tomatoes, basil, almonds, and Sicilian pecorino cheese.
DESSERT
Almond namelaka, lemon granita, almond tuile, and orange blossom honey.
MENU
TRADIZIONE
WELCOME AMUSE-BOUCHE
Arancinetta with pistachio and speck.
Traditional scaccia ragusana.
Eggplant bite with a fondue of piacentino ennese saffron cheese.
BREAD BASKET
Accompanied by a walnut extract
Russello wheat focaccia with potatoes in the dough, oregano, rosemary, and maldon salt.
COLD COURSES
Sicilian-style tabouleh with tomato water, lemon, almonds, zucchini, eggplants, and basil.
Cherry tomato salad with feta cheese, watermelon, and basil.
Rosemary chickpea hummus basket served with crunchy summer vegetable crudités.
Brioche bun with cantaloupe melon, prosciutto crudo, and robiola cheese.
HOT COURSE
Pennette pasta with cherry tomato sauce, tinirumi (tender Sicilian zucchini leaves and shoots), and salted ricotta.
DESSERT
Sicilian cannoli.