Becoming Sultano
La Cucina Italiana published an article with the unmistakable title: ‘Essere Sultano’. But, reading it, one is tempted to change it to ‘Becoming Sultano’. How we have come to be, how we organize ourselves and how we remain great cooks.
Ciccio Sultano tells his story and the value he places on his suppliers. From the couple who grow vegetables and flowers to the Sicilian fishermen family from the 1800s, from Krug Champagne to the paintings of his friend. And then, there Sultano is in his linen suit, improvising his favorite pasta (La Norma). He confesses his visits to the church and the boundless admiration for Arab cuisine. The love for Gabriella Cicero, his companion and General Manager who “knows what happens a moment before it happens”, until the new Cantieri Sultano project – a place of imagination but also boudoir with a sitting room, bar and a Sicilian wine cellar for guests, friends and collaborators. A big thank you to La Cucina Italiana and Sara Teni.
Ciccio Sultano
A practical mind
