SULTANO AND CORALLO BUSY STUDYING NEW PLATES FOR 2016
Locked up in the ‘secret rooms’ of the kitchen in his own restaurant, he and Marco Corallo intensively pondered and poured over new recipes of the 2016 menu.
That’s where you’ll find Ciccio Sultano in these days leading up to the reopening of the restaurant after the holiday period, on March 1st.
By that date, something new has to be introduced. But – like all great artists –first and foremost these ‘creators and idealizers’ must themselves be stimulated.
“These are particularly intense days – commented Sultano – We’re reserving these couple of weeks before the opening for experimentation. The idea to create new recipes and after several trial runs, insert them in the menu at Duomo, gives us a stratospheric charge of adrenaline. In this ‘research’ that we’ve undertaken – sometimes without time-related references throughout the day – Corallo and I are in search of intuitions that ultimately enhance our territory and the products we believe to be truly excellent.
Without being able to give any concrete examples at the moment, being as it is an experimental phase – said Sultano – we’re really invested in the use of vegetables, a category ever-present in Sicilian tradition. We’re looking for combinations utilizing selected fish and local meats that marry well to the idea of health and refinement. The other idea we’re toying with is innovation of our desserts, upholding two locally important ingredients: ricotta and chocolate. In the end, we’re in search of content that can satisfy vegetarians and vegans. Needless to say, we’re committed on several fronts and at the end of the month we should have the answers.”