A simple, warm, welcoming menu. A shift from fancy dishes to belly kitchen.

A cuisine with strong identity and emotional components, where traditional dishes arrive straight to the heart without too many words.

We cook for our guests as we cook for our families: with loving care.

MENU •

Starters

FRIED PIZZA

9

Pizza made with dough leavened for 48 hours stuffed with tuma, anchovies and onion; folded and fried.

PUMPKIN BLOSSOM – SEASONAL

10

Pumpkin blossoms stuffed with mozzarella and anchovies and fried in batter.

SICILY FRIES

14

A selection of typical Sicilian fried appetizers.

PEPPERED MUSSELS

9

Sautéed mussels with garlic, vinegar, oregano and parsley.

GRANNY ANGELA'S ARTICHOKES

11

Artichokes stuffed with ricotta, Nubia red garlic and parsley, breaded and fried.

SEAFOOD SALAD

16

Boiled octopus*, shrimp*, calamari*, mussels*, dressed with extra virgin olive oil, lemon, salt and parsley.

BECCAFICO SARDINES

12

Marinated Sardines* in vinegar, stuffed with seasoned breadcrumbs, breaded and fried.

SHRIMP COCKTAIL

14

Boiled shrimp* served with lettuce and cocktail sauce.

BOILED MEAT SALAD

13

Boiled veal dressed with celery, carrots, onion, olives, lemon and parsley.

VEAL TONGUE

14

Boiled veal tongue cut into carpaccio, seasoned with parsley and lemon.

TRIPE AND TOMATO – SEASONAL

13

Stewed veal tripe with onion, tomato, bay leaves and parsley. Served with parmigiano cheese.

First Courses

SOUP OF THE DAY - VEGAN

10 SPAGHETTI WITH GARLIC AND OIL

10

Sautéed spaghetti with E.V.O. oil, red Nubia garlic, parsley, chili pepper, cherry tomatoes and pecorino cheese.

SPAGHETTI, ANCHOVIES AND BREAD - VEGETARIAN

11

Sautéed spaghetti with anchovies, Nubia red garlic and parsley. Served with toasted breadcrumbs.

PACCHERI WITH FAVA BEANS AND GUANCIALE – SEASONAL

13

Paccheri pasta sautéed with a fava beans sauce, spring onion, white wine and black pepper. Creamed with Pecorino cheese.

RIGATONI WITH WILD BOAR RAGÙ

14

Sautéed rigatoni with wild boar red ragù and veal liver. Served with Parmesan cheese.

ARTICHOKE LASAGNA – SEASONAL

13

Egg pasta lasagna stuffed with artichoke sauce, béchamel, ricotta, mozzarella, Parmesan, and baked au gratin.

CATANIA STYLE MACCHERONCINI

14

Sautéed macaroni with anchovies, spring onion, peas and wild fennel. Creamed with Pecorino cheese and served with “atturrata” breadcrumbs.

SQUID INK SPAGHETTI

16

Sautéed spaghetti with squid ink sauce, spring onion, peas and tomato paste.

SPAGHETTI WITH OCTOPUS RAGÙ

15

Sautéed spaghetti with octopus red ragù, deglazed with red wine.

BAVETTE WITH BOTTARGA

16

Bavette sautéed with Nubia red garlic and parsley. Seasoned with red tuna bottarga and lemon.

BAVETTE WITH SEA URCHINS AND RICOTTA

24

Bavette sautéed with Nubia red garlic, E.V.O. oil, parsley and sea urchins*. Served with ricotta cheese.

Second Courses

STUFFED SQUID

18

Squid* filled with sautéed mixed vegetables, sun-dried tomato, onion and pine nuts. Breaded and oven-baked.

GRILLED FISH OF THE DAY

18

Grilled fish fillet and served with lemon-infused extra virgin olive oil and parsley.

ROASTED MACKEREL WITH GARLIC

13

Grilled mackerel filets served with E.V.O. oil, Nubia red garlic, vinegar, oregano and bay leaves.

SWORDFISH ROLLS

18

Swordfish rolls seasoned with capers, raisins, pine nuts and citrus breading.

MONKFISH WITH ARTICHOKES – SEASONAL

16

Monkfish pan-cooked with artichokes, spring onion and mint.

MEATBALLS IN LEMON LEAF

14

Minced veal seasoned with egg, pecorino, bread, parsley and garlic, wrapped in lemon leaf and grilled.

VEAL STEW

15

Veal slowly braised with onion, celery, carrots and potatoes, deglazed with white wine.

CHICKEN ROLL

14

Boneless chicken thigh rolled with caciocavallo cheese. Braised with spring onion, peas and white wine.

PORK TENDERLOIN

16

Grilled pork tenderloin seasoned with a blend of mixed pepper and extra virgin olive oil.

ASPARAGUS AND RICOTTA OMELETTE – VEGETARIAN

13

Eggs whisked with parmesan, ricotta, garlic, asparagus, salt and pepper. Pan-cooked with extra virgin olive oil.

Sides

"TRUNZU" KOHLRABI SALAD – SEASONAL

6

Julienne of Aci trunzu kohlrabi dressed with E.V.O. oil emulsion, lemon, and Trapani sea salt.

BAKED POTATOES - VEGAN

6

Baked potatoes with onion, rosemary and oregano.

FRENCH FRIES - VEGAN

5

Fresh potatoes cut into strips and fried.

FENNEL, ORANGE AND ONION SALAD – VEGAN

6

Fennel and orange salad dressed with spring onion, extra virgin olive oil, salt and pepper.

AU GRATIN BROCCOLI

6

Boiled broccoli dressed with béchamel, parmesan and breadcrumbs. Finally baked in the oven.

Dessert

RICOTTA AND CHOCOLATE PIE

6

Shortcrust pastry with ricotta and chocolate.

CINNAMON JELLY

6

Cinnamon jelly served with whipped cream and chocolate.

TIRAMISÙ

6

Ladyfinger biscuits soaked in coffee, mascarpone cream, and cocoa.

TART WITH CREAM AND STRAWBERRIES

6

Shortcrust tart with Chantilly cream and strawberries.

CHOCOLATE SALAMI

5

Sweet salami made with biscuits, chocolate and hazelnuts.

CREME BRULÈ

6

Citrus cream terrine baked in a bain-marie and flambéed with sugar.

FRUIT SALAD – SEASONAL

7

Seasonal sliced fruit platter.

Fiore di zucca in pastella

Fiori di zucca ripieni di mozzarella e acciughe, fritti in pastella.

Spaghetti Aglio e Olio

Spaghetti saltati con olio E.V.O., aglio rosso di Nubia , prezzemolo, peperoncino e poco datterino, serviti con pecorino.

Spaghetti acciughe e mollica

Spaghetti saltati con acciughe, aglio rosso di Nubia e prezzemolo. Serviti con mollica “atturrata”.

Uovo alla Pizzaiola

Uovo cotto in padella con la salsa di pomodoro, caciocavallo e basilico.

Tiramisù

Savoiardi imbevuti nel caffè, crema al mascarpone e cacao.

Cestino con crema e fragole

Cestino di pasta frolla con crema chantilly e fragole.

Trippa e pomodoro

Trippa di vitello in umido con cipolla, pomodoro, alloro e prezzemolo. Servita con parmigiano

Sgombro arrosto all'agliata

Filetti di sgombro cotti alla griglia e serviti con olio E.V.O., aglio rosso di Nubia , aceto, origano e alloro.

Involtini pesce spada

Involtini di pesce spada conditi con capperi, uvetta, pinoli e panatura agli agrumi

Creme Brulè

Terrina di crema agli agrumi cotta in forno a bagnomaria e flambata con lo zucchero

Beverage

Still Water - 75cl

2 Sparkling Water - 75cl

2 Coca Cola - 33cl

3 Coca Cola Zero - 33cl

3 Fanta - 33cl

3 Sprite - 33cl

3 Tonic Water - 33cl

3

Cider

Podere della Quercia

MEL4. Apple cider harvest 2019

20

BEERS

Birrificio Dell'Etna

Ulysses - Blond American Pale Ale - 37,5cl

7 Birra dello Stretto

Premium Lager - 33cl

4 Red - 33cl

6 Birrificio 24 Baroni

Blonde Saison - 33cl

6 Red Belgian Amber Ale - 33cl

7 Yblon

Blond Ale - 33cl

7 Blanche - 33cl

7 CIRNECOBIR

India Pale Ale - 50cl

10 Blanche

10

Caffetteria

Espresso

1,5

Espresso Macchiato

2 Barley Coffee

2 Ginseng Coffee

2 American Coffee

2 Caffè Corretto

3 Cappuccino

3 Tea

4

SERVICE: €3

Please note that some items on the menu, if not available fresh, may be frozen (*). Others may have undergone a process of blast chilling (either at the source or on-site) in accordance with EC Regulation No. 852/04.

Note: The welcome entrée is offered by the house. An additional charge of €2 applies for each extra portion.

ALLERGEN INFORMATION

In accordance with EU Regulation No. 1169/2011 in force since December 13, 2014, we inform our valued customers that in foods and beverages served and in “non-prepacked” foods, there may be ingredients or additives that can cause allergies or intolerances. Information regarding the presence of substances or products that cause allergies or intolerances (in italics) is available by contacting the staff on duty.

– SLOW FOOD PRESIDIA

The Slow Food Presidia are projects belonging to the Slow Food communities that work every day to save native breeds, varieties of vegetables and fruits, breads, cheeses, cured meats, and traditional sweets from extinction. They are dedicated to passing down production techniques and trades, taking care of the environment, and enhancing landscapes, territories, and cultures.

List of Slow Food Presidia we use:

Nubia Red Garlic
Aci trunzu kohlrabi
Trapani sea salt (used in all our preparations).

Menù Italiano

WHERE WE ARE

Via Antonino Longo, 26.
95125 Catania

T. ‪+39 3477327788‬

SEE ROUTE

OPENING HOURS

Tuesday / Saturday:
12:30 – 15:00 / 19:30 – 23:30
Sunday:
12:30 – 15:00
Monday Closed.

BOOK NOW

OSTERIA D’OGGIBAVETTA

Cooked by:

A simple, warm, welcoming menu. A shift from fancy dishes to belly kitchen.

Menù Italiano

Wine List

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MENU •

Starters

FRIED PIZZA

9

PUMPKIN BLOSSOM – SEASONAL

10

SICILY FRIES

14

PEPPERED MUSSELS

9

GRANNY ANGELA'S ARTICHOKES

11

SEAFOOD SALAD

16

BECCAFICO SARDINES

12

SHRIMP COCKTAIL

14

BOILED MEAT SALAD

13

VEAL TONGUE

14

TRIPE AND TOMATO – SEASONAL

13

First Courses

SOUP OF THE DAY - VEGAN

10

SPAGHETTI WITH GARLIC AND OIL

10

SPAGHETTI, ANCHOVIES AND BREAD - VEGETARIAN

11

PACCHERI WITH FAVA BEANS AND GUANCIALE – SEASONAL

13

RIGATONI WITH WILD BOAR RAGÙ

14

ARTICHOKE LASAGNA – SEASONAL

13

CATANIA STYLE MACCHERONCINI

14

SQUID INK SPAGHETTI

16

SPAGHETTI WITH OCTOPUS RAGÙ

15

BAVETTE WITH BOTTARGA

16

BAVETTE WITH SEA URCHINS AND RICOTTA

24

Second Courses

STUFFED SQUID

18

GRILLED FISH OF THE DAY

18

ROASTED MACKEREL WITH GARLIC

13

SWORDFISH ROLLS

18

MONKFISH WITH ARTICHOKES – SEASONAL

16

MEATBALLS IN LEMON LEAF

14

VEAL STEW

15

CHICKEN ROLL

14

PORK TENDERLOIN

16

ASPARAGUS AND RICOTTA OMELETTE – VEGETARIAN

13

Sides

"TRUNZU" KOHLRABI SALAD – SEASONAL

6

BAKED POTATOES - VEGAN