Menu Saccharum - Pizzeria in Altavilla

Hail to the island’s culture with just the right pinch of innovation

Aperol Spritz

8

Prosecco, Aperol, seltz

Hugo

8

Prosecco, elderflower syrup, seltzer, mint leaves

Negroni

10

Red vermouth, Campari bitters, gin

Daiquiri

10

White rum, fresh lime juice

Mojito

10

White rum, fresh lime juice, mint leaves

Cosmopolitan

10

Vodka, triple sec, blueberry syrup, organic lemon, water

Moscow Mule

10

Vodka, infuso e sciroppo di zenzero, limone Bio

Margarita

10

Agave distillate AGALÌA, triple sec, organic lemon, water

Soft drinks

Rose Lemon Spritzer

6

Lemon tonic water, grapefruit juice, a teaspoon of honey

Virgin Mojito

6

Lime, brown sugar, mint, ginger ale

Lemon Virgin Margarita

6

Agave syrup, lemon and lime juice, orange juice, ice

Virgin Moscow Mule

6

Ginger beer, lemon soda, a sprinkle of ginger, fresh mint

GIN TONIC

Portofino

12

Italian gin, tonic water, fresh lime

Del Professore

10

Italian gin, tonic water, fresh lime

Hendrick’s

10

Gin and tonic with fresh lime.

Gin Mare Mediterranean

12

Spanish gin, tonic water, fresh lime

Monkey 47

12

Gin and tonic, fresh lime

Etna Gin

10

Sicilian gin, tonic water, fresh lime

Ballor Bonollo

10

Italian gin, tonic water, fresh lime

Eolo - Sicilian Compound Gin

10

Sicilian gin, tonic water, fresh lime

VINO al calice

Sicilian Bubbles

8 Grillo

6 Zibibbo

6 Carricante

8 Nero d'Avola

6 Perricone

6 Syrah

6 Nerello Mascalese

8 Cubotto

9

Crispy focaccia with panelle, mortadella, and lemon mayonnaise.

Giochi di colore

8

Our homemade bread stuffed according to the chef's creativity.

Charcuterie platter

22

Selections of Italian and Sicilian cold cuts and cheeses served with our homemade bread.

Roast beef tonnato

14

Roast beef, pickled vegetables, and tuna sauce, served with focaccia and smoked provola cheese.

Crudo e bufala

14

30-month-aged Parma Prosciutto Gran Riserva and buffalo mozzarella, served with rosemary focaccia.

French fries strainer

5

Fresh yellow-fleshed potatoes fried in sunflower oil.

Stuffed at our place

10

Vegetables in batter, fried Sicilian cheese,

chickpea fritters, and potato croquettes.
A dish that epitomizes one of the most delectable foods you can savor at Sicilian fry shops.

Saccharum Fries

10

French fries, potato croquettes (2 pieces), arancini (2 pieces), chickpea fritters (2 pieces).

LIKE A SWEET

Potato donut

6

with provolone, pepper, and Parmigiano Reggiano (2 pcs.).

Potato and bacon donut

7

with smoked provola cheese and braised bacon (2 pcs.).

Potato and broccoli donut

8

with Ragusano cheese and leek sauerkraut (2 pcs.).

Potato and porcini donut

10

with Ragusano cheese and truffle (2 pcs.).

Pumpkin and Guanciale donut

10

with cream of cacio cheese and pepper (2 pcs.).

ALL ABOARD

Mozzarella

6

in crispy fried panatura, with Aspra anchovy and basil.

A man from Ragusa on horseback

8

Fried sticks of Ragusano caciocavallo cheese served with anchovy mayonnaise (4 pieces).

Who are you calling cod?

9

Crispy breaded cod with squid ink and anchovy mayonnaise (4 pieces).

Tuna, anchovies, and broccoli rabe

9

Tuma cheese, anchovies, and friarielli in a crispy breading, served with tomato cream (4 pieces).

MONTANARINE

Sicilian

4

Fried Nuvoletta with peeled dried tomatoes Rosso Siculo, grated grana padano, and basil (2 pcs).

Mediterranean

6

Fried Nuvoletta stuffed with Pugliese burrata, red and yellow semi-dry datterini, and Aspra anchovies (2 pieces).

Mortazza

6

Fried nuvoletta with Puglian burrata, Medaglia d'Oro Levoni mortadella, and homemade parmesan cream (2 pieces).

Cabbage and sausage

7

Fried dough Nuvoletta with ricotta, caluzzi, and semi-aged pork sausage (2 pcs.).

A culinary journey through the best sfincioni of Sicilian tradition

Evolutionary SACCHARUM

12

Organic flour made from 100% Sicilian grains: Giarratana onion, tuma cheese, fresh ricotta mousse, Aspra anchovies, fresh breadcrumbs, semi-dried red cherry tomatoes, and Taggiasca olives.

Bagherese

12

Cipolla di Giarratana, tuma, ricotta fresca, acciughe di Aspra, mollica tostata di pane fresco, origano.

Palermitan

12

Sfincione sauce, anchovies from Aspra, toasted breadcrumbs from fresh bread, Ragusano caciocavallo cheese, oregano.

Messinese

12

Anchovies from Aspra, tuma, escarole, red datterino, oregano.

Trapanese RIANATA

12

Anchovies from Aspra, parsley pesto, datterino tomato, grated pecorino, garlic, oregano.

Sciacca TABBISCA

12

Tomato pulp, anchovies from Aspra, onion, grated pecorino, black olives, oregano.

‘nchiuso al forno ‘mbuttunato
Delicious baked panzerotti made with semi-wholemeal dough, featuring a distinctly Sicilian flavor.

Fusa

16

Variety of yellow and red semi-dried tomatoes, buffalo mozzarella from Campania. Garnished with: Parmesan fondue, valerian, 30-month Gran Riserva Parma ham.

Shepherds and flavors of Sicily

14

Ricotta, sweet salami, provola cheese, fresh spinach. Exiting the oven: cream of parmigiano reggiano and olive crisp.

CALZONI

Traditional calzone

13

"Pomodoro San Marzano DOP, fiordilatte from Campania, cooked ham High Quality Branchi, oregano.

Ricotta and spinach

15

Smoked provola, ricotta, spinach. Exiting the oven: Branchi High Quality smoked cooked ham.

The “pizzetta”, a symbol of Sicilian gastronomic culture, is a small masterpiece to be savored in all its goodness, a bite of Sicily that conquers the palate and offers an unforgettable taste experience.

A soft and fragrant Pan Brioche dough made with type 1 flour, a long and slow leavening, essential for obtaining a honeycomb texture and an irresistible taste.
Round with a diameter of about 26 cm, tall, soft, golden and crispy.

Margherita soffice

10

Peeled Sicilian Red Pomodoro, flor di latte cheese from Campania and oregano.

Light Marinara

12

Peeled Sicilian Red Tomato, garlic shoots, anchovies from Aspra, and oregano.

The wrong amatriciana

12

Peeled Pomodoro Sicilian Red, onion, pancetta, and pecorino.

A different kind of pizza, made from a mixed fermentation dough with stone-ground type I flour. It’s designed to offer a crispy yet soft bite, aromatic and delicate. Gioacchino suggests eating it with your hands to fully enjoy its crunchiness with every bite.

*It’s recommended not to change the suggested pairings to enhance the tasting experience.

Sicilian Red

12

Peeled tomato sauce Sicilian Red, fiordilatte cheese from Campania, basil sauce.

Al Capone

18

Smoked Provola, red cherry tomato, marinated onion, marinated capone carpaccio, and caper leaf.

Autumn fogs

18

Smoked Provola, spinach, smoked beef carpaccio, pecorino with truffle, and hazelnuts.

Grand Reserve

22

Stracciata of burrata, 30-month-aged Parma ham Gran Riserva, basil pesto.

Nordic

22

Stracciata di burrata, porcini mushrooms, salmon belly, chives.

A dough with a large, crystallized honeycomb structure made with stone-ground type 1 flour. Designed to be filled, for a doubly crunchy bite.

Rich and poor

14

Smoked provola, broccoli rabe, mortadella Medaglia d’oro Levoni and truffle sauce.

Vegetarian

12

Ricotta, arugula, red beet, onion, and ginger.

A little pig in the woods

15

Smoked Provola, pulled piglet, fermented purple cabbage.

Autumn

14

Tomello (soft cheese made from raw cow's milk), green sauce, and semi-cured salami.

All our pizzas are topped after they come out of the oven with “Terraliva” extra virgin olive oil, a blend of the most representative Sicilian cultivars. All the cured meats we use are free of polyphosphates and preservatives.

GIOACCHINO'S PIZZAS

Pumpkin and goat.

15

Campanian Fiordilatte cheese, roasted pumpkin. After the oven: mushroom cream, bacon, creamy Girgentana goat cheese, hazelnuts.

Etna scents

14

Campanian Fior di latte cheese, smoked provola, potato cream, bacon. After the oven: fresh ricotta, walnut granules, parsley.

Aspra mon amour

14

Smoked Provola, leek. After the oven: curly escarole, anchovies from Aspra, cream of almonds and fermented lemon.

Kingdom of the Two Sicilies

14

Campanian Fiordilatte cheese, pork sausage, broccoli rabe, sun-dried tomatoes, almonds.

Carbonara and truffle

15

Campanian Fiordilatte cheese, crispy guanciale. Topped with: carbonara cream, pecorino cheese, truffle shavings.

Devilish but not too much

14

Cream of broccoli rabe, Campanian fiordilatte cheese, Calabrian spianata, Girgentana goat creamy cheese, fermented lemon.

Sausage and little cabbages

14

Cream of Brussels sprouts, Campanian fiordilatte cheese, Brussels sprouts, semi-cured pork sausage and garlic sauce."""

Sea and mountains

25

Mozzarella of bufala, cardoncelli mushrooms, red shrimp, and turnip tops.

P&P

14

Smoked Provola, roasted potatoes, fermented leek. After the oven: cellar speck.

Walk through the trails

15

Fiordilatte cheese from Campania, pulled pork, chicory, and pecorino cheese sauce from Cinisi

Underbrush

16

Campanian Fiordilatte cheese, fresh porcini mushrooms. After the oven: burrata and smoked cooked ham High Quality Branchi.

Capone grilled without the grill

16

Provola smoked, red datterino. After the oven: escarole, marinated capone fish, crispy capers, and charcoal oil.

Mussels and potatoes

14

Smoked Provola, potato cream, mussels, and truffle.

The onion is made in three.

13

Campanian Fiordilatte cheese, sauerkraut, onion cream, crispy onion, anchovies from Aspra and fermented lemon.

BETWEEN TRADITION AND GREAT CLASSICS

Margherita

9

Campanian fiordilatte cheese, San Marzano DOP tomato, basil.

Margherita DOP

12

Tomato San Marzano DOP, buffalo mozzarella from Campania, oregano.

Margherita 2.0

12

Yellow and red date tomatoes semi dry. After the oven: mozzarella from buffalo milk from Campania and basil.

Regina di Napoli

13

Buffalo mozzarella from Campania, yellow and red cherry tomatoes, anchovy fillets from Aspra.

My own style of Capricciosa

15

Tomato San Marzano DOP, Campanian fiordilatte cheese. After the oven: high-quality cooked ham Alta Qualità Branchi, Taggiasca olives, seasonal mushrooms.

Devil

13

Tomato San Marzano DOP, Campanian fiordilatte cheese, Calabrian spianata, pork sausage.

Rawness

16

Tomato San Marzano DOP, Campanian buffalo mozzarella. After the oven: 30-month Parma ham Gran Riserva, arugula, Parmigiano Reggiano.

Mortazza

14

Pistachio pesto homemade, Campanian buffalo mozzarella. After the oven: mortadella Medaglia d’Oro Levoni and a dollop of burrata in the center.

Rose petals

15

Pistachio pesto homemade, campanian buffalo mozzarella. After the oven: cooked ham High Quality Branchi and a bite-sized piece ofburrata cheese in the center.

Either you love me or you hate me

13

Campanian Fiordilatte cheese, provola, vastedda from Belice, blue cheese Blu di bufala, creamy goat cheese from Girgentana, red turnip, onion, and ginger.

Now tuna

16

Tomato San Marzano PDO, Taggiasca olives, Pantelleria capers. After the oven: fillets of tuna from sustainably fished, artisanally processed in Sant'Elia, red and yellow datterini tomatoes, caramelized onion.

Garden fantasies

12

Campanian Fiordilatte cheese, seasonal vegetables.

Anchovy marinara

10

Tomato San Marzano PDO, garlic tops, red cherry tomatoes, and anchovies from Aspra.

MAIN COURSES

Un grill d'a-mare

14

Variety of rolls (salmon, spatola, and swordfish) on a base of sage potato cream, seasonal vegetables, and a mix of dried fruits.

Fish fillet

13

Grilled fish steak.

Fried calamari

15 Squid 'mmuttunato

20

Stuffed calamari with breadcrumbs, raisins, pine nuts, and orange, served on roasted datterino tomatoes and olives.

Grilled swordfish steak (250g)

22

with roasted potatoes and seasonal vegetables.

Sliced steak cuberoll

22

300g of beef with seasonal vegetables.

Beef brisket

18

with mashed potatoes and seasonal vegetables.

SIDE DISHES

Seasonal greens

8

sauté in a pan.

Roasted potatoes

5 House Sicilian Caponata

8

Smoked with aged Marsala vinegar and unrefined cane sugar.

Pantesca sea salad

14

Filets of tuna from sustainable fishing, artisanally processed in Sant'Elia, onion, potatoes, olives, capers, oregano.

Farmers' salad

10

Lettuce, lamb's lettuce, arugula, cherry tomatoes, fresh mushrooms, and mozzarella.

La disponibilità dei dolci varia giornalmente. Chiedi consiglio al servizio.

Almond Semifreddo

6 Semifreddo of pistachio

7 Salted caramel semifreddo

7

con salsa di fragole e crumble.

Cremoso al limone

5 Creamy Mandarin

5 Cantaloupe cream

5 Pineapple cream

5 Cheesecake

7 Tiramisù

7 Gioacchino's biscuits

7

Shortcrust pastry with maiorca wheat, orange jam, ricotta, chocolate, and hazelnuts.

Molten chocolate cake

7

Chocolate fondant with a molten center, served with vanilla ice cream.

Panna cotta

6

Biscuit of maiorca wheat, cooked cream and caramel sauce.

BEER

Menabrea

4/33cl - 6/66cl

Premium Lager
Vol. 4.8%

Menabrea 33cl

4

Red Double Malt
Vol. 7.5%

Agricola 50cl

5

Craft Beer
Vol. 5%

Agricola 50cl

5

Craft Amber Beer
Vol. 6.5%

WATER

Natural Water Panna 75cl

2,5

Water San Pellegrino 75cl

2,5

Water Ferrarelle 75cl

2,5

BIBITE

Coca Cola 33cl

2,5

Coca Cola Zero 33cl

2,5

Fanta 33cl

2,5

Sprite 33cl

2,5

Chinotto Tomarchio 33cl

2,5

Thè Pesca 33cl

2,5

Thè Limone 33cl

2,5

INFUSI

Antica Compagnia dei Venti Libeccio

4

Pleasant and exotic liqueur for the senses thanks to a slow infusion of Sicilian mandarin peels.

Antica Compagnia dei Venti Levante

4

Naturally aromatic liquor thanks to the slow infusion of Sicilian wild fennel.

VINI LIQUOROSI

Donnafugata Ben Rye 2019

6

Passito di Pantelleria

AMARI

Bitter Amara

5

Bitter orange liqueur

Antica Compagnia dei Venti Scirocco

5

Rich, warm, and spicy, with notes of toasted carob, citrus, and pink pepper.

Antica Compagnia dei Venti Maestrale

5

Bitter, fresh, and bold with hints of bitter herbs, licorice, and sumac.

Antica Compagnia dei Venti Fernet 20

5

Bitter herbal liqueur with bold, aromatic notes and hints of citrus and balsamic flavors.

Bitter Unico

5

A bittersweet harmony of bitter, sweet, sour, and spicy notes.

Jefferson Amaro importante

6

Intense aromas of herbal remedies, Mediterranean wild herbs, orange, citrus zest, and hints of soft spices.

Bitter Nepèta

8

A natural infusion of wild mint Nepitella, which gives you its refreshing taste right from the first sip, followed by the bitter notes of the IGP Lemon from Syracuse.

LIQUORS

Ron Zacapa Sistema 23 Solera

6

A blend of rums aged 6 to 23 years.

Talisker Single Malt Scotch Whisky

6

Elaborated with double distillation and aged for 25 years.

GRAPPAS

Bonollo Collezione Of

6

Grappa Of Chardonnay

Bonollo Collezione Of

6

Grappa Of Amarone Barrique

Bonollo Collezione Of

6

Grappa Dorange Of

Bonollo Fior d'Of

6

Fior d'uva barrique

Zisola

8

Grappasessanta

BRUNO RIBADI

Bianca

6/33cl - 13/75cl

Blanche. Biancolilla wheat (an ancient Sicilian grain) and mandarin peels from Ciaculli.
Vol. 6% - IBU: 18.70

India Pale Ale

6/33cl - 13/75cl

IPA. From a single variety of American hops and Sicilian citrus leaves.
Vol. 6.5% - IBU: 54.60

Sicilian Pale Ale

6/33cl - 13/75cl

APA. Sicilian citrus, Perciasacchi wheat (an ancient Sicilian grain) with sumac berries and pink pepper.
Vol. 5.5% - IBU: 43.20

Sicilian Pils

6/33cl - 13/75cl

Pilsner. Ancient grains of Sicily, Timilia, Russello, and Perciasacchi.
Vol. 5% - IBU: 25.40

Tripel

6/33cl - 13/75cl

Benedictine-style beer. Sicilian Biancolilla wheat, dried figs, and Sicilian honey.
Vol. 9% - IBU: 21

Special Ale

6/33cl - 13/75cl

Special Ale. Russello wheat, dried grapes from Pantelleria, and dried carob pods.
Vol. 7% - IBU: 19.80

BALADIN

Isaac

6/33cl - 14/75cl

Blanche. The notes are fruity and there's a delicate floral and spicy balance.
Vol. 5% - IBU: 8 - 10

Nazionale

6/33cl - 14/75cl

Blond Ale. 100% Italian, barley malt from Melfi, and hops from Cussanio.
Vol. 6.5% - IBU: 30 - 32

Rock’n’Roll

6/33cl - 14/75cl

American Pale Ale.Amber in American style with a spicy, hoppy, and bold character.
Vol. 7.5% - IBU: 42 - 44

Leön

6/33cl - 14/75cl

Belgian Strong Dark Ale. Coffee aromas and woody undertones that turn into chocolate notes.
Vol. 8.5% - IBU: 20 - 24

Super Bitter

6/33cl - 14/75cl

Belgian Strong Amber Ale. Fruity aromas blend with the herbal and citrusy notes of the hops.
Vol. 8% - IBU: 36 - 40

MASO ALTO

Stranger Pils

6/33cl

Pilsner Bio. A very pale lager, characterized by a subtle hop flavor and a slightly bitter finish.
Vol. 5.0% - IBU: 30

Intrepida

6/33cl - 12/75cl

Golden Ale Bio. Distinctive barley and fresh bergamot zest for a freshness enhanced by the use of some American hops.
Vol. 5.0% - IBU: 28

Selvatica

6/33cl - 12/75cl

IPA.Amber beer with high fermentation, featuring a significant use of wild hops and organic two-row barley.
Vol. 5.5% - IBU: 35

32 VIA DEI BIRRAI

Curmi

14/75cl

Blanche. Spiced with coriander and orange zest, with spelt and Italian hops.
Vol. 5.8%

Audace

14/75cl

Blond Ale. Double malt beer with hints of citrus, yellow flowers, almonds, and canned peaches.
Vol. 8.4%

Oppale

14/75cl

Pale Ale. Very hoppy with pronounced hints of exotic fruit.
Vol. 5.5%

Admiral

14/75cl

Strong Red Ale. Double malt, pleasantly hoppy with hints of berries.
Vol. 6.3%

ERBANINA

Janua

10/50cl

Blond Ale. A light ale, unpasteurized, unfiltered, and bottle-conditioned. It has a medium body with a slightly bitter aftertaste, and you can pick up fruity and floral notes on the nose.
Vol. 6% - IBU: 29

Missuja

10/50cl

American Pale Ale. Amber high-fermentation beer, unpasteurized, unfiltered, and bottle-conditioned. It’s a very drinkable beer with a bitter finish, and the hops used give it an aromatic profile of citrus and tropical fruits.
Vol. 5.7% - IBU: 40

Lamie

10/50cl

Ipa. A golden-colored beer, top-fermented, unpasteurized, unfiltered, and bottle-conditioned. It's a beer with a nice body, a strong bitterness, and herbal and citrus aromas.
Vol. 6.3% - IBU: 50

Masca

10/50cl

Dubbel. A dark amber beer, with top fermentation, unpasteurized, unfiltered, and re-fermented in the bottle. It has a moderately sweet taste followed by a dry finish, featuring aromas of caramel and dried fruit.
Vol. 7.2% - IBU: 25

BRASSERIE DU MONT-BLANC

La Blonde

6/33cl - 14/75cl

A tasting beer made from pure malt. Rich, smooth, with balanced bitterness. Floral, fruity, and spicy. Gluten Free
Vol. 5.8%

La Blanche

6/33cl - 14/75cl

Light, refreshing, and elegant Bianca. Following the sweetness of wheat notes are the tangy hints of citrus and coriander. Gluten Free
Vol. 4.7%

La Rousse

6/33cl - 14/75cl

Intense amber beer made with three malts, characterized by contrasts: a broad and well-malted first sip that continues with tasty notes of caramel and toasted almonds, ending with a fruity finish. Gluten Free
Vol. 6.5%

”My pizza isn't Neapolitan, Roman, or otherwise Neapolitan, it's just mine!

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Hail to the island’s culture with just the right pinch of innovation

Menu

Timeless

Aperol Spritz

8

Hugo

8

Negroni

10

Daiquiri

10

Mojito

10

Cosmopolitan

10

Moscow Mule

10

Margarita

10

Soft drinks

Rose Lemon Spritzer

6

Virgin Mojito

6

Lemon Virgin Margarita

6

Virgin Moscow Mule

6

GIN TONIC

Portofino

12

Del Professore

10

Hendrick’s

10

Gin Mare Mediterranean

12

Monkey 47

12

Etna Gin

10

Ballor Bonollo

10

Eolo - Sicilian Compound Gin

10

VINO al calice

Sicilian Bubbles

8

Grillo

6

Zibibbo

6

Carricante

8

Nero d'Avola

6

Perricone

6

Syrah

6

Nerello Mascalese

8

Cubotto

9

Giochi di colore

8

Charcuterie platter

22

Roast beef tonnato

14

Crudo e bufala

14

French fries strainer

5

Stuffed at our place

10

Saccharum Fries

10

LIKE A SWEET

Potato donut