Il Cappero’s Gattopardo

Caponata de Melanzane salad – layers of fried aubergine sauced with tomato, capers, olives and pine nuts, soft and rich.

Artichokes in four juices, a very unusual way to cook artichoke hearts in a rich and very tangy sauce made from orange, lemon, clementine juices and white vinegar with capers and anchovies added.

The swordfish had sweet raisins and onions, capers and olives in the parcel which made it taste like a meat rather than a fish, but it was very pleasant. It was surrounded by a trail of puree of courgette.

Timbala di Principe (the Princes Pasta) was filled with macaroni, small pieces of chicken, chicken livers, mushrooms, ham and quail eggs. It was interesting, if a little dry, and cried out for a sauce of some sort.

Cassatine di Ricotta with almond marzipan

Gelo di Anguria, a rather solid jelly made from watermelon with jasmine on a base of what tasted like coffee grounds.