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Bettola Siciliana by Vittorio Vaccaro

Authentic Sicilian cuisine in Milan

Unique dishes and excellent raw materials

At Bettola Siciliana, we celebrate authentic Sicilian cuisine, where each dish is born from a careful selection of excellent raw materials. Our cuisine is founded with an entirely regional wine cellar, offering an experience that enhances the flavors of our land.
For Vittorio Vaccaro cooking means love!

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Unique dishes to pamper the palate

Menu

ARRICRIAMUNI ASSEMI

  • U TAGLIERI DI SALUMI

    The rolled bacon, seasoned sausage and loin of the Nebrodi Mountains black pig.

  • U TAGLIERI DI TUMAZZI

    A tasting of the best of Sicilian cheese: piacentino ennese DOP, smoked provola delle Madonie, maiorchino and the historic caciocavallo ragusano DOP

  • U TAGLIERI DI PROSCIUTTU CRUDU NEBBRUDI RISERVA

    The best of the Nebrodi Mountains: the so-called "Riserva Ghiande" black pig raw ham

  • U TAGLIERI DI MORTADELLA DU MUNTI

    Mortadella from the Nebrodi Mountains, with its sweetly aromatic and delicate flavor and enveloping, slightly spicy aroma, with its pistachios

  • A FOCACCIA CO LARDO

    Hot potato flatbread to bring out all the flavor of the lard from the black pig, always and strictly from the Nebrodi.

ACCUMINCIAMU

  • ALICI MARINATI

    Anchovies marinated and served with caramelized onion drops, Salina cucunci, toasted pine nuts and Nocellara del Belice evo oil

  • L’OVU DI VACCARO E I SORDATINI

    The egg cooked in foil, served on a potato and leek cream with a sprinkling of piacentino ennese and roasted pistachios and accompanied by Grandpa Vittorio's garlic-scented bread soldiers.

  • MACCU DI FAVI SICCHI E GAMBERU RUSSU DI MAZARA

    The dry fava bean velouté accompanied by Mazara del Vallo red shrimp tartare and embellished with drops of shrimp bisque

  • PURPETTI D’OVU

    Eggballs cooked in a delicious homemade tomato sauce inside traditional cast-iron cocotte pans. All the flavor of home!

BEDDA MATRI

  • MACCHERUNA FRISCHI CA SARSA DI PUMADORU E PANZA DI MAIALI

    Homemade maccheroni al ferretto, long-cooked pork belly, tomato sauce, and lots of love for this extraordinary traditional Sicilian dish

  • BUSIATE FRESCHE CU PESTU MEDITERRANEO

    A typical homemade pasta from Trapani with an all-you-can-eat sauce: a pesto of sun-dried tomatoes, almonds, pine nuts, mint, anchovies in Sciacca oil, fennel, Sicilian pecorino cheese, olives and the ever-present Nocellara del Belice evo oil

  • PASTA CHINA CU PISCI SPATA

    Fresh homemade pasta medallions stuffed with swordfish, mint, pine nuts, thyme, lemon zest and served with a final topping of creamed bread

  • SEDANINI DI GRANU ANTICU SICILIANU CHI SARDI

    Margherito ancient Sicilian wheat pasta with its sauce of fresh sardines, raisins, pine nuts, fennel, the diced garlic-flavored toasted bread, scent of lemon zest and a final sprinkling of "atturrato" bread

  • PASTA INCACIATA

    Margherito's ancient Sicilian wheat pasta sedanini sautéed with cauliflower, olives, anchovies in Sciacca oil, pecorino primo sale and breadcrumbs. Another dish with flavors of home...

FUTTITINNI E MANGIA

  • CALAMARU NBUTTUNATO

    Squid stuffed with pine nuts, raisins, caciocavallo cheese and mint, served on a bed of fennel and oranges

  • TORTINU D’ALICI

    The pie of anchovies, potatoes, onions and Ragusano DOP cheese, accompanied by a citrus-scented potato quenelle

  • FARSUMAGRU

    The meatloaf of veal, pork and hard-boiled egg, pecorino primo sale and spinach, accompanied by Nebrodi mortadella leaves and served on a baked potato mash

  • AGNIDRU CHI STINCO D’AGNIDDU SU CREMA DI CARCIOFU

    Lamb cooked at low temperature for 20 hours with orange juice and served with artichokes in double consistency

  • TORTINU DI ZUCCA E PRIMU SALI

    The pumpkin pie, Sicilian pecorino primo sale and onions, accompanied by a drizzle of pumpkin cream and piacentino ennese

  • TAGLIATA DI MANZU CU SALI MARINU INTEGRALI SICILIANU

    Grilled slice of beef flavored with whole-grain rock salt from Trapani salt pans

SICCHIU E CORDA

  • ZUCCA AGRODUCI

    Slices of pumpkin fried and steeped in white vinegar

  • PATATI O FURNU

  • ‘NZALATA DI FINOCCHI, ARANCI E ALIVI

  • BROCCOLETTO RIPASSATU

DUCI

  • CANNULI DI RICOTTA

    The ever-present cannoli: one with pistachio, one with candied fruit and one with chocolate

  • CREMA POVERA DI NONNA ANGELINA CA CANNELLA

    Sunday's keepsake: an eggless spoon cake, a traditional dish they call "white eating" at home

  • RAVIOLU DI RICOTTA

    The fried ravioli stuffed with cinnamon-flavored sheep's ricotta cheese

  • CASSATA SICILIANA ‘NFURNATA

    Baked Sicilian Cassata with sheep ricotta and candied fruit. A super classic

  • SEMIFRIDDU DI MANDURLE

    For ice cream lovers, a fresh cream and vanilla ingot topped with a dark chocolate drizzle and a caramelized almond crumble
Who I am

Vittorio Vaccaro

My name is Vittorio Vaccaro, Sicilian by origin and Milanese by adoption. I am an actor, director and, above all, passionate about cooking. Born on January 17, 1980, in Calascibetta, a small village of four thousand inhabitants in the heart of Sicily, I carry with me the scent and magic of my homeland, despite having left the island as a young man.

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