Dive into the ``Polpette di Sarde alla Palermitana``, Palermo-style sardine fishballs adorned with raisins, pine nuts, mint, and a luscious tomato sauce.

Venture deeper into Sicily's heart with main courses like the Siciliana, where tagliatelle interweave with dried tomato, garlic, parsley, raisins, pine nuts, capers, pecorino cheese, and toasted breadcrumbs.

The essence of the sea comes alive in dishes like the ``Picchio Pacchio``, presenting pasta Margherita adorned with cherry tomatoes, onions, basil, and a pistachio and almond-rich pesto from the Valley of the Temples.

Continue your culinary exploration with our ``Anatra Confit su Mela Cotogna``, featuring tender low-temperature cooked duck drizzled with its reduction. Served on a bed of quince puree adorned with mustard seeds and accompanied by spring onions cooked to perfection with salt.