ZIO ENKI

Piazza Scammacca Enki Brisket

BBQ Joint

The American barbecue finally arrives in Catania with Zio Enki, a passionate pitmaster who wants to enhance the meat from Italian farms with his BBQ Joint: mouth-watering! Low & slow cooking: pulled pork, ribs, brisket; delicious tartare and grilled meat. For true meat lovers, all on Gluten Free regime!

Faithful to the philosophy of real BBQ Joint, most of the dishes in this menu are passed on the scales and calculated by weight with a side dish. In fact, we will suggest the minimum quantity per serving, but if you like meat a lot, of course you can take as much as you want.

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Zio Enki T-Bone
Zio Enki Horse Picanha
Zio Enki Salsiccia Affumicata
Zio Enki Taglio Steak

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Chianina Tartare

12

100g of chopped Chianina meat.

Fassona Tartare

11

100g of chopped Fassona meat.

Buffalo Tartare

10

100g of chopped Italian buffalo meat.
Tasting

Trio of Tartares

15

Tasting of 3 tartare of 50g each.

All the tartares are served unseasoned and accompanied by chimichurri sauce, cream of onions in ember roast, tiger sauce (spicy mayonnaise based condiment) and Maldon salt.

Rib Eye

25

A beef loin cut named for its curious eye shape. In Italy, it is known as “entrecôte”. We prepare it on natural wood embers and recommend a portion at least 300g.
Served with fried novelle potatoes and marinated red onion.

T-Bone

7/hectogram

The race chosen is that of Pezzata Rossa Valdostana cattle. The T-bone is known in Italy as Fiorentina, and is the loin cut includes the filet and sirloin, where the bone takes the characteristic T shape. The portion is 1kg. If you enjoy this cut, we invite you to view our aging cell.

Horse Picanha

21

A typical cut of Brazilian cuisine, on one side is a layer of fat that melts during cooking and provides its characteristic flavor. In this case, we use the same cut from horse. A sliced portion is approx. 300g.
Served with fried novelle potatoes.

Pluma of Nebrodi Black Pig

Recommended for two people

28

Iberian cut obtained among the finest of pork, in this case the Black Pig of Nebrodi Mont This cut is from the lower part of the pork loin and is soft and tasty—a true delicacy! Weight: approx. 450g
Served with coleslaw salad and marinated red onion.
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DRY AGED MATURATION

The dry aging technique involves a long period of controlled humidity refrigeration in a sterilized environment. The result is an exceptionally tender meat with an intense and distinctive taste, due to a biochemical process that changes the structure of the protein.

ASK YOUR SERVER FOR THE SPECIAL OF THE DAY!

Special

Brisket

25

The undisputed King of Texas Barbecue. This cut is from the breast of the beef and we cook it low & slow for about 12 hours and gently smoked with natural wood, seasoning with salt, pepper and garlic for a strong and spicy flavor. It is served sliced in portions of approx. 250g. with fried novelle potatoes and baked beans.

Pulled Pork

15

From North Carolina we bring the most famous preparation of pulled pork. After being flavored with a mixture of salt, pepper, paprika and other spices, this cut is smoked and cooked slowly, then served with its own juices. Served with our coleslaw salad and our house bbq sauce. Portion size: approx 200g.

Baby Back Ribs

15/½ rack - 25/1 rack

The Queens of Memphis-Style Barbecue. These are the famous pork ribs, seasoned with a paprika-based rub, smoked with natural wood, cooked low & slow, and brushed with our bbq sauce for a sweet-spicy finish.
One rack has 12 ribs.

Pork Belly Burnt Ends

12

Bite-sized pieces of smoked pork belly with a rub of Mediterranean herbs, then caramelized with barbecue sauce, honey and muscovado sugar. Served with fried novelle potatoes and coleslaw salad. Portion size: approx 300g.

Smoked Sausages

10

Three links of sausage in norcino butchery style, made with Nebrodi Black Pig meat, seasoned with salt and pepper and slow-smoked with natural cherry wood. Tasty and flavorful, they’re seasoned with a red craft beer. Served with fried novelle potatoes with Baltimora tiger sauce and chimichurri sauce. Portion: approx. 300g.
made in italy

We select cuts suitable for pure American Barbecue, but with meat carefully raised in Italy by passionate producers.

LOW & SLOW

Our dishes are smoked for hours at a low temperature without added fat. We use the core of natural smoking woods with precise blends to sweeten our meat.

Zio's Tray

A trio of smoked products, for those who can't choose only 1:

25

1 Slice of the King of the BBq the Brisket, 2 smoked sausages and 2 cubes of Pork Belly Burnt Ends, served with coleslaw salad.

Premium Platter

Recommended for 4 people

60

2 Slices of Brisket + 2 portions of Beef Ribs + 80g of Pulled Pork + 1/2 rack of Baby Back Ribs + 2 Smoked and beer-flavored Sausages + 2 pieces of Pork Belly Burnt Ends.
Sides: 2 Tostón + Baked Beans + Fried novelle potatoes.
Sauces: Enki BBQ + Chimichurri + Baltimora Tiger.

Hamburger

5

Grilled beef burger.
Served with a side of fried novelle potatoes or tostón.

Fries

5

Fried novelle potatoes

Fries

5

Fried novelle potatoes

Tostón

5

Fried plantain medallions

Coleslaw

5

Cabbage and yogurt salad

Cob

5

Grilled corn with butter

Baked Beans Delicious!

5

Beans stewed in tomato sauce
OUR SAUCES - ALL HOMEMADE

ENKI BBQ

Tomato and spice—a sweet and spicy balance

CHIMICHURRI

A Parsley and garlic base with a blend of South American flavors

BALTIMORA TIGER

Horseradish-flavored mayonnaise sauce, with a strong and spicy flavor

Additional sauce is available upon request and will have a surcharge of 0.5

*In instances where certain foods are not possible to find fresh, some items on our menu may be frozen. Others may have been subjected to a pasteurization process (at origin or on site) pursuant to EC Reg. No. 852/04. A detailed list of allergens is available upon request in accordance with EU Reg. 1169/2011.

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Locale Piazza Scammacca Zio Enki Denver Steak

PIAZZA SCAMMACCA CATANIA

PIAZZA SCAMMACCA CATANIA

PIAZZA SCAMMACCA CATANIA

PIAZZA SCAMMACCA CATANIA

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