Casarecce alla Norma
Short pasta dressed with tomato sauce, fried aubergine and salted ricotta: one of the emblematic dishes of Sicilian tradition, served in its most recognisable form.
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Dining · paris
Restaurant in Paris
Eccellenza Italianacertificata 2026–2027
Read on
In the kitchen
The name Amunì comes from Sicilian dialect: an invitation to move, to do something together. The same spirit guides the restaurant's cuisine, rooted in the territory of Ortigia.
Why you can trust it
AMUNI Restaurant is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
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Sea and land
Short pasta dressed with tomato sauce, fried aubergine and salted ricotta: one of the emblematic dishes of Sicilian tradition, served in its most recognisable form.
Hand-shaped pasta typical of Trapani, served with Sicilian pesto made from tomato, almonds, basil and garlic: a dish that tells the story of the territory through simple, precise ingredients.
A raw seafood preparation, in which the tuna is carefully worked and presented in a contemporary key, keeping the quality of the raw material at the centre.
Pasta dressed with an assortment of seafood, following a maritime tradition widespread along the Sicilian coasts, reinterpreted with a presentation attentive to form as well as taste.
The menu includes options designed for different dietary needs: vegetarian dishes and gluten-free preparations, marked on the menu to allow an informed choice.
The figures
In the making · In the kitchen
The menu is built starting from the choice of local Sicilian products, selected to keep the bond with tradition recognisable without reducing it to a mere reference.
The recipes alternate seafood and land ingredients according to a logic of balance: two souls of Sicilian cuisine meeting on the plate without one prevailing over the other.
The visual form of the dish is part of the storytelling: careful plating translates cultural identity into a contemporary gastronomic language.
The atmosphere of the dining room and the attention to service contribute to the coherence of the whole: the table becomes the point where kitchen and setting speak to each other.
