Most of our freshly caught fish comes from the strait of Messina, where the intense currents and water chemistry create a uniquely rich and diverse marine ecosystem. The straight is an important point of migration for many species, ranging from to sardines to tuna, spearfish, swordfish and even whales (which, of course, are not on the menu at Sicilia Mia). Swordfish is still caught here using ancient methods dating back millennia, where fish are given chase in narrow boats called fellughe, harpooned and pulled into the boat.
Our meat comes from local farmers who raise animals in freedom to roam. Pork comes from pigs raised in the mountains along the north coast, famous for the Sicilian Black Swine. Beef and chicken are also locally grown and are well known for being lean and tender.
Famous cheeses are brought in from Sicily too, such as fresh ricotta used to fill cannoli on demand or smoked ricotta, shaved on typical Sicilian Norma pasta, made with tomato sauce, fried aubergines and basil – a mouth-watering delicacy even by Italian Standards.
Desserts are also made on the island with local ingredients by a top confectionary laboratory and imported on a weekly basis – so don’t forget to finish off your meal with one because they don’t last long before they’re gone!