Bavetta Osteria Menu Sgombro Arrosto All'agliata

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

10

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

SICILIAN FRIES

14

A selection of typical Sicilian fried appetizers.

ALBACORE TUNA TARTARE

14

Albacore served with capers, chives, lemon and chilli.

SHRIMP COCKTAIL

14

Boiled shrimp, served with salad and cocktail sauce.

SICILIAN OCTOPUS

13

Stewed cooked octopus with tomato, potatoes, onion, capers, olive and parsley .

BECCAFICO SARDINES

11

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

CALAMARI FRIES

16

Squid cut into rings, floured and fried.

BOILED SALAD

13

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

TRIPE AND TOMATO – SEASONAL

13

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

First Courses

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

11

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

NORMA RIGATONI

12

Rigatoni with tomato sauce, fried aubergines, basil and salted ricotta.

RIGATONI WITH MUSHROOM PORCINI AND SAUSAGE

16

Sautéed rigatoni with sausage gravy and porcini mushroom, red garlic of Nubia and parsley. Creamed with butter and parmesan.

MEZZI PACCHERI WITH WHITE RAGÙ – SEASONAL

14

Mezzi paccheri pasta sautéed with veal and pork ragù, yellow pumpkin and thyme.

SEAFOOD RISOTTO

16

Carnaroli rice cooked express with fish broth, mussels, grouper, squid and prawns, tomato, Nubian red garlic and parsley.

MACCHERONCINI SWORDFISH

15

Maccheroncini sautéed with swordfish, capers, spring onion, cherry tomatoes and mint.

BUSIATE WITH ALBACORE AND ALMOND

14

Busiate sautéed with albacore sauce, spring onion, mint and almond.

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

GROUPER FILLETS AEOLIAN STYLE

18

Grouper fillets cooked with potato, onion, cherry tomato, capers, olives and basil.

GRILLED SNAPPER – SEASONAL

18

Grilled snapper slice served with lemon oil and parsely.

ROASTED MACKEREL WITH GARLIC

12

Grilled mackerel filets served with salmoriglio 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.

FRIED MAHI-MAHI – SEASONAL

14

Fried mahi-mahi served with sweet and sour red onion.

GRILLED STOCKFISH

16

Grilled stockfish slice served with lemon oil and parsley.

MARINATED LAMB

15

Grilled herb-marinated lamb.

HORSE MEATBALLS

13

Horse meatballs seasoned with egg, pecorino cheese, bread, parsley and Nubia red garlic .

FALSOMAGRO

14

Veal roll stuffed with ground beef, hard-boiled egg and mortadella, cooked with tomato sauce, spring onion and peas.

BREADED CUTLET CATANIA-STYLE

14

Veal cutlet marinated with vinegar, breaded and fried.

PAN BAKED EGG ALLA PIZZAIOLA

12

Pan baked egg with tomato sauce, caciocavallo cheese, and basil.

Sides

GRANNY'S SALAD

6

Datterini tomatoes, red onion, basil and salted ricotta.

AUBERGINES SALAD

6

Silk aubergines boiled and seasoned with mint and Nubia red garlic.

BAKED POTATOES

5

Baked potatoes with onion, rosemary and oregano.

FRENCH FRIES

5

Fresh potatoes cut into strips and fried.

ONION SALAD

6

Baked onion, seasoned with E.V.O. oil, vinegar, mint, salt and pepper.

CHARD WITH SAUCE

6

Stir-fried chard with fresh tomato sauce, Nubia red garlic and chilli.

BAKED PUMPKIN – SEASONAL

6

Baked pumpkin with black olives and onion.

Dessert

BIANCOMANGIARE

6

Almond pudding served with red fruit sauce.

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.

SEMIFREDDO WITH AMARETTO

6

Semifreddo with cream, eggs, amaretti and Disaronno. Served with dark chocolate sauce.

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”.

Rigatoni alla norma

Rigatoni con salsa di pomodoro, melanzane fritte, basilico e ricotta salata.

Polpette di cavallo

Polpette di equino condite con uovo, pecorino, pane, prezzemolo e aglio rosso di Nubia .

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

Tartare di Alalunga

Alalunga condita con capperi, erba cipollina, limone e peperoncino

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

Birra dello Stretto

Premium Lager - 33cl

4 Red - 33cl

6 Birrificio 24 Baroni

Blonde Saison - 33cl

6 Red Belgian Amber Ale - 33cl

7 Birrificio 1920

Artisan blond with cinnamon - 33cl

6 Baglio Ingardia

69. American Pale Ale - 33cl

6 Birrificio Dell'Etna

Ulysses. Blonde American Pale Ale - 37,5cl

7

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.

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 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
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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Starters

FRIED PIZZA

9

PUMPKIN BLOSSOM

10

SICILIAN FRIES

14

ALBACORE TUNA TARTARE

14

SHRIMP COCKTAIL

14

SICILIAN OCTOPUS

13

BECCAFICO SARDINES

11

CALAMARI FRIES

16

BOILED SALAD

13

TRIPE AND TOMATO – SEASONAL

13

First Courses

SPAGHETTI WITH GARLIC AND OIL

10

SPAGHETTI, ANCHOVIES AND BREAD

11

NORMA RIGATONI

12

RIGATONI WITH MUSHROOM PORCINI AND SAUSAGE

16

MEZZI PACCHERI WITH WHITE RAGÙ – SEASONAL

14

SEAFOOD RISOTTO

16

MACCHERONCINI SWORDFISH

15

BUSIATE WITH ALBACORE AND ALMOND

14

BAVETTE WITH BOTTARGA

16

BAVETTE WITH SEA URCHINS AND RICOTTA

24

Second Courses

GROUPER FILLETS AEOLIAN STYLE

18

GRILLED SNAPPER – SEASONAL

18

ROASTED MACKEREL WITH GARLIC

12

SWORDFISH ROLLS

18

FRIED MAHI-MAHI – SEASONAL

14

GRILLED STOCKFISH

16

MARINATED LAMB

15

HORSE MEATBALLS

13

FALSOMAGRO

14

BREADED CUTLET CATANIA-STYLE

14

PAN BAKED EGG ALLA PIZZAIOLA

12

Sides

GRANNY'S SALAD

6

AUBERGINES SALAD

6

BAKED POTATOES