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 cheese, anchovies and onion; folded and fried.^1,4,7

ZUCCHINI FLOWERS

11

Zucchini flowers stuffed with mozzarella cheese and anchovies, fried in batter.^1,4,7

SICILY FRIES

14

A selection of typical Sicilian fried appetizers.^1,3,7,9

BOILED VEAL SALAD

13

Boiled veal dressed with carrots, celery, onion, lemon, and parsley.⁹

BATTERED SALT COD

13

Fried salt cod* in beer batter.^1,4

SEAFOOD SALAD

16

Boiled octopus*, shrimp*, squid*, mussels* and clams* seasoned with celery, onion, lemon, and parsley.^2,9,14

BECCAFICO SARDINES

12

Marinated Sardines* in vinegar, stuffed with seasoned breadcrumbs, breaded and fried.^1,4

SHRIMP COCKTAIL

15

Boiled shrimp served with salad and cocktail sauce.^2,3,9

TRIPE IN TOMATO SAUCE

13

Veal tripe stewed with onion, tomato, bay leaf, and parsley, served with pecorino cheese.^7,9,12

First Courses

SPAGHETTI WITH GARLIC AND OIL - VEGETARIAN

10

Sautéed spaghetti pasta with extra virgin olive oil, Nubia red garlic, parsley, chili pepper, cherry tomatoes and pecorino cheese.^1,7

SPAGHETTI, ANCHOVIES AND BREAD

11

Sautéed spaghetti pasta with anchovies, Nubia red garlic and parsley. Served with toasted breadcrumbs.^1,4

BUSIATE WITH SUN-DRIED TOMATO PESTO - VEGETARIAN

13

Busiate pasta with sun-dried tomato pesto, almonds, garlic, basil, and grana cheese.^1,7,8

RIGATONI WITH CAVOLO TRUNZO - VEGETARIAN

14

Rigatoni with Aci Trunzo cabbage, onion, tomato, pine nuts, raisins, and pecorino cheese. ^1,7,8

LASAGNA WITH FAVA BEANS AND WILD FENNEL

14

Egg pasta layers with fava beans, onion, guanciale, béchamel, wild fennel, ricotta cheese, parmigiano cheese, and toasted breadcrumbs.^1,3,7

MACCHERONCINI WITH DONKEY RAGÙ

16

Maccheroncini pasta with slow-cooked donkey meat ragù.^1,9

SEAFOOD BAVETTE

17

Bavette pasta with squid, shrimp, mussels, clams, and cherry tomato sauce.^1,2,4,14

SPAGHETTI ALLA CATANESE

15

Spaghetti with anchovies, onion, peas, and wild fennel.^1,4,9

SPAGHETTI WITH SQUID INK

16

Spaghetti with cuttlefish and its ink, tomato, onion, and white wine.^1,9,14

BAVETTE WITH SEA URCHIN

24

Bavette pasta with Nubia red garlic and parsley, finished with fresh sea urchin*.^1,14

BAVETTE WITH OCTOPUS RAGÙ

16

Bavette pasta with octopus ragù, celery, carrot, onion, tomato, and red wine.^1,4,9,12

Second Courses

FISH FILLET "EOLIAN STYLE"

20

Fish fillet stewed with potatoes, onion, cherry tomatoes, wild fennel, capers, olives, and pine nuts.^4,8,9

GRILLED FISH OF THE DAY

20

Grilled fish fillet served with lemon-infused extra virgin olive oil and parsley.⁴

STUFFED SQUID

20

Squid* filled with sautéed mixed vegetables and sun-dried tomato.^4,9,14

ROASTED MACKEREL WITH GARLIC

15

Grilled mackerel filets served with E.V.O. oil, Nubia red garlic, vinegar, oregano and bay leaves.⁴

“ALLA GHIOTTA” STOCKFISH

16

Stewed stockfish with tomato, olives, capers, potatoes, pears, onion, and pine nuts.^4,8,9

BRAISED DONKEY MEAT

16

Donkey meat slow-cooked in red wine, served with potatoes.⁹

STUFFED CHICKEN WITH PEAS

15

Boneless chicken leg stuffed with cheese, stewed with peas.^7,9

FALSOMAGRO WITH TOMATO AND PEAS

15

Stuffed veal roll with onion, egg, mortadella, and cheese, cooked in tomato sauce with peas.^3,7,8,9

CATANESE VEAL CUTLET

13

Veal slice marinated in vinegar, breaded and fried.^1,3,7,12

ASPARAGUS AND RICOTTA FRITTATA

14

Egg frittata with asparagus, ricotta cheese, parmigiano cheese, pecorino cheese, garlic, salt, and pepper.^3,7

Sides

CAVOLO TRUNZO SALAD – SEASONAL – VEGAN

6

Julienned Aci Trunzo cabbage dressed with salt, pepper, and lemon olive oil.

FENNEL AND ORANGE SALAD - VEGAN

6

Fennel, orange, and spring onion with olive oil, salt, and pepper.¹²

BAKED POTATOES - VEGAN

6

Baked potatoes with onion, rosemary and oregano.

FRENCH FRIES - VEGAN

5

Fresh potatoes cut into strips and fried.¹

SAUTÉED VEGETABLES - VEGAN

6

Pan-sautéed vegetables with garlic, salt, and chili pepper.

GRATINED FENNEL

6

Boiled fennel with béchamel, parmigiano cheese, breadcrumbs, baked in the oven.^1,7

Dessert

RICOTTA CANNOLI

6

Cannoli filled with sweet ricotta cheese, chocolate chips, and pistachio.^1,3,7,8,12

RICOTTA AND CHOCOLATE PIE

6

Shortcrust pastry with ricotta cheese and chocolate.^1,3,7

PANNA COTTA WITH CARAMEL

6

Vanilla panna cotta served with wild caramel sauce.⁷

TIRAMISÙ

6

Ladyfinger biscuits soaked in coffee, mascarpone cream, and cocoa.^1,3,7

TART WITH CREAM AND STRAWBERRIES

6

Shortcrust tart with custard and strawberries.^1,3,7

CHOCOLATE MOUSSE

7

Baked dark chocolate mousse served with sea water gelato.^3,7

CREME BRULÈ

6

Citrus cream terrine baked in a bain-marie and flambéed with sugar.^3,7

FRUIT SALAD – SEASONAL

7

Seasonal sliced fruit platter.

Pizza Fritta

Fiori di Zucca

Bavetta Osteria Menu Insalata di Bollito

bavetta-menu-insalata-bollito_WEB

Carne di vitello bollita e condita con sedano, carote, cipolla, olive, limone.

Insalata di Mare

Polpo, gamberi, calamari e cozze bolliti e conditi con sedano, olio E.V.O., limone, sale e prezzemolo.

Sarde Beccafico

Trippa e pomodoro

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

Spaghetti Aglio e Olio

Spaghetti acciughe e mollica

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

Bavetta Osteria Menu Lasagna Fave e Finocchietto

bavetta-osteria-menu-lasagna-fave-finocchietto

Sfoglia di pasta all’uovo condita con fave, cipolla, guanciale, besciamella, finocchietto, ricotta, parmigiano e mollica "atturrata".

Bavetta Osteria Menu Bavette ai Ricci e Ricotta

bavetta-menu-bavette-ricci-ricotta_WEB

Bavette saltate con aglio rosso di Nubia e prezzemolo. Condite a crudo con ricci di mare. Servite con ricotta a parte.

Bavetta Osteria Menu Bavette al Ragù di Polpo

bavetta-osteria-menu-bavette-ragu-polpo

Bavette saltate con ragù di polpo, sedano, carote, cipolla, pomodoro e vino rosso.

Pescato all’eoliana

Pescato del giorno (secondo disponibilità) cotto in padella con patate, cipolla, datterino, capperi, olive e basilico.

Calamaro Ripieno

Calamaro* ripieno con verdura maritata e pomodoro secco, panato e cotto al forno.

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.

Stracotto d'Asina

bavetta-osteria-menu-fagottino-pollo-piselli

Coscia di pollo disossata e ripiena con formaggio, cotta in umido con piselli

Cotoletta alla Catanese

Bavetta Osteria Menu Frittata di asparagi e ricotta

bavetta-osteria-menu-frittata-asparagi-ricotta

Frittata di uova con asparagi, ricotta, parmigiano, pecorino, aglio, sale e pepe

Crostata Ricotta e Cioccolato

Tiramisù

Savoiardi imbevuti nel caffè, crema al mascarpone e cacao.

Cestino con crema e fragole

Cestino di pasta frolla con crema chantilly e fragole.

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).
Salina capers.
“Al Ceppo” Sausage of Linguaglossa.
Vastedda del Belice cheese.

Menù Italiano

WHERE WE ARE

Via Antonino Longo, 26.
95125 Catania

T. ‪+39 3477327788‬

SEE ROUTE

OPENING HOURS

Monday / Saturday:
12:30/15:00 – 19:30/23:30

Sunday:
12:30 – 15:00

BOOK NOW

OSTERIA D’OGGIBAVETTA

Cooked by:

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

Wine List

English Version

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MENU •

Starters

FRIED PIZZA

9

ZUCCHINI FLOWERS

11

SICILY FRIES

14

BOILED VEAL SALAD

13

BATTERED SALT COD

13

SEAFOOD SALAD

16

BECCAFICO SARDINES

12

SHRIMP COCKTAIL

15

TRIPE IN TOMATO SAUCE

13

First Courses

SPAGHETTI WITH GARLIC AND OIL - VEGETARIAN

10

SPAGHETTI, ANCHOVIES AND BREAD

11

BUSIATE WITH SUN-DRIED TOMATO PESTO - VEGETARIAN

13

RIGATONI WITH CAVOLO TRUNZO - VEGETARIAN

14

LASAGNA WITH FAVA BEANS AND WILD FENNEL

14

MACCHERONCINI WITH DONKEY RAGÙ

16

SEAFOOD BAVETTE

17

SPAGHETTI ALLA CATANESE

15

SPAGHETTI WITH SQUID INK

16

BAVETTE WITH SEA URCHIN

24

BAVETTE WITH OCTOPUS RAGÙ

16

Second Courses

FISH FILLET "EOLIAN STYLE"

20

GRILLED FISH OF THE DAY

20

STUFFED SQUID

20

ROASTED MACKEREL WITH GARLIC

15

“ALLA GHIOTTA” STOCKFISH

16

BRAISED DONKEY MEAT

16

STUFFED CHICKEN WITH PEAS

15

FALSOMAGRO WITH TOMATO AND PEAS

15

CATANESE VEAL CUTLET

13

ASPARAGUS AND RICOTTA FRITTATA

14

Sides

CAVOLO TRUNZO SALAD – SEASONAL – VEGAN

6

FENNEL AND ORANGE SALAD - VEGAN

6

BAKED POTATOES - VEGAN

6

FRENCH FRIES - VEGAN