Large Group Dining

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.

EVENTS TO EXPERIENCE AND SHARE.

Chef Francesco offers a private at-home gastronomic experiences designed for specials occasions where quality, attention to detail and flavor make the difference.

These experiences are ideal for groups of 12 to 20 people and adapts to different social settings, while always maintaining a refined, authentic, and contemporary style.

Whether it is a birthday, a gathering with friends, or a moment to share, the goal is to offer a personalized 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 experiences, designed to suit different tastes and occasions, while always preserving Chef Francesco’s identity.

TRADITIONAL APERITIVO, a convivial format inspired by local tradition, featuring a selection of Sicilian street food and typical specialties of traditional cuisine. Perfect for informal yet detail-oriented moments, to be shared with family or friend
SEAFOOD APERITIVO, a more elegant and structured proposal with contemporary dishes and refined combinations, designed for those seeking a more sophisticated experience.

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 organization, we kindly ask for booking at least 72 hours in advance. The event is confirmed upon payment of a 20% deposit.

For bookings or enquiries, please contact us on WhatsApp: +39 351 979 8867 (Sofía) or +39 351 349 8696 (Francesco), or through the Contact section of the website.

Let us create a dining experience designed to be shared and remembered.

TRADITIONAL APERITIVO

BREAD BASKET

Focaccia di Perciasacchi

With potato in the dough, cherry tomatoes, extra virgin olive oil,

Maldon salt, oregano, and rosemary.

Turmeric breadsticks with mixed seeds

Rosemary butter

STARTERS

Arancinetti

With ragù and alla Norma style.

Ricotta and parsley tomasini

With extra virgin olive oil and spring onion.

Scacce ragusane

With tomato, basil, extra virgin olive oil, and caciocavallo cheese.

FIRST COURSE

Busiate with Trapanese pesto

With cherry tomatoes, fresh basil, Sicilian almonds and Sicilian pecorino.

MAIN COURSE

Eggplant parmigiana

With cherry tomato sauce and crunchy Perciasacchi wheat.

DESSERT

Sicilian cannoli

With cow’s milk ricotta, crushed pistachios, and candied orange peel.

Sicilian orange jam tartle

Almond praline, vanilla ganache and salted caramel.

SEAFOOD
APERITIVO

BREAD BASKET

Focaccia di Russello

With potato in the dough, extra virgin olive oil, Maldon salt,

oregano and rosemary.

Carta musica

With tomato and fennel seeds.

Citrus butter

STARTERS

Cured and smoked mackerel

With apple dressing, chives and pink pepper.

Creamed salt cod

Venetian style with polenta chips.

Bao bun with red prawn tartare

Buffalo stracciatella, semi-dried cherry tomatoes and basil oil.

FIRST COURSE

Calamarata seafood pasta

With cherry tomatoes, mussels, mantis shrimp and scorpionfish.

MAIN COURSE

Roasted octopus

With chickpea hummus, macadamia tahini, octopus broth reduction and mixed seed crunch.

DESSERT

Sicilian cannoli

With cow’s milk ricotta, crushed pistachios and candied orange peel.

Lemon curd

With Italian meringue.