The team behind Six by Nico spent 24 hours exploring the town of Palermo, and experienced first hand the amazing food and flavours of the region of Sicily.
Chef Nico Simeone and his team have gone on to create a tantalising tasting menu of this trip, whichi showcases many of the delicacies — and the locales they hail from — for which Sicily is celebrated.
Today, Sicilian cuisine is a singular combination of Arab, Greek, French, Spanish and North African influences, with myriad Italian flavors thrown in for good measure.
The new six course tasting menu includes dishes such as; Arancini Tricolore: spinach and gorgonzola, served with red pepper and smoked mozzarella and cacio e pepe; Melanzana: slow cooked aubergine, with homemade ricotta and trapenese pesto.
Bistecca Di Tonno: seared tuna with puttanesca, caper and raisin purée; Pappardelle Ragu: saffron pappardelle, with ox cheek ragu served with Parmigiano Reggiano and Pork Fileto di Maiale: pork fillet and sausage, orange and pistachio dressing, served with braised fennel.
In a country instilled with a passion for sweets, it wouldn’t be a complete Sicilian menu without an Italian treat. Diners at the restaurant will end of their food experience with a Sicilian Limone - a Sicilian lemon tart served with whipped Creme Fraiche and candied rosemary.
Picture: Six by Nico
Chef Nico Simone said: “From Cannoli to Arancini, Sicilian food is world-famous but many will be very surprised by just how varied and diverse Sicily’s cuisine is.
"While much of it is clearly Italian (there’s plenty of pastas, olive oils, wines and seafood) there are some commonly used ingredients that clearly stand out and this is what our guests at Six by Nico will discover on our new menu.”
Diners can book a table now for Sicily, which is being served from 16 September until 30 October.
The menu will be priced from £28 per person in Glasgow and Edinburgh with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £25 at each restaurant.
As ever, there is a vegetarian alternative available for every course, as well as Mediterranean snack sides.
Nico added:“Our team spent 24 hours on the Italian Island soaking up the scenery and eating some of the best food in Europe.
"Raisins and saffron crop up in the island’s most famous dishes, and cooking techniques differ from those found on the mainland.
"We have brought our experiences back to the restaurants and we look forward to showcasing these inspirations with a flavour-filled menu.”
