Amberjack cutlet, Raffadali pistachio, olive in Pizzuta d’Avola almond
Here is the amberjack, a pelagic fish, a great runner, that Sultano immortalizes in this original version where the crispy Raffadali pistachio breading corresponds to a double note of the sauce based on lapsang tea and parsley chlorophyll, which recalls green tea. To garnish, there are then some stuffed olives. Photo by Giuseppe Bornò.
Ciccio Sultano
A practical mind
