Blue Sea Omega 3.
The components of this plate express the essence of summer, the freshness of taste and the raw ingredients of the season. A dish that Ciccio Sultano reworked for weeks, driven by a single idea: that Sicily is a Continent in which the refinement of raw materials reigns, brought together with wisdom by those who interpret traditional Sicilian cuisine with respect and emphasis.
“Bluefish – explained chef Ciccio Sultano – is typically found around the table in this season. Any which way it’s prepared, it’s decidedly excellent. This is a dish dedicated to women because of the memory of our mothers that prepared it time and time again, one of those dishes that stood for summertime. It’s also a friendly jab at a women’s compulsion to be “healthy” and attentive toward diet and vitamins. The dish is composed using 3 humble fish rich in Omega 3 – anchovies, sardines and mackerel – which, despite nutritional value, are often overlooked in favor of the regal lobster, bass and prawns. Blue Sea Omega 3, in my opinion, embodies the “Sicilianity” and Mediterranean character of our cuisine: a dish that recalls the history of our land and the traditions of our kitchen. It’s a delicious symbol of summer on my restaurant’s menu, offering a breath of innovation inspired by tradition to our guests.”