Ciccio Sultano, gladiators also in 2021
We are gladiators, today more than ever, we close ranks and move forward. In 2021, one of the themes I have chosen will be the carnification of fish or we can also say the land goes to the sea and vice versa. We want to treat fish in the same way, give it more thrust, more “power” with the use of funds, lacquer, adding caviar instead of salt.
Then, we will kick off the new “Holy men and Holy Women” menu and the “art on the table” project where Fabrizio Fiorani’s pastry will be the curtain for a color drawing by Giovanni Robustelli. As you taste the dessert, the work appears, protected by a double sheet of plexiglass. The dinner culminates, therefore, with a surprise that is also a gift. In the dining room, together with our director Riccardo Andreoli, we introduced various recipes to be completed at the table and the service is enriched by a scenographic part, portioning whole foods in front of the customers. As for the cellar, with the sommelier Antonio Currò we have oriented ourselves towards the purchase not only of major brands, but also and above all of wines that offer a stimulating relationship between quality and price for the customer. An important offer, which we will repeat, has been the one based on Coravin technology, which allowed us to offer glasses of very famous wines. Photo: Gabriella Cicero.
Ciccio Sultano
A practical mind
