Sicilian trilogy at Pastamara, bar with cuisine at the Ritz Carlton in Vienna
Falstaff magazine pays homage to Pastamara cuisine, by Ciccio Sultano, with three dishes: pasta with sardines, chicken with peppers and pecorino, mackerel alla stimperata.
These are three recipes signed by the three white jackets that gave life to the restaurant of the historic Viennese hotel: Ciccio Sultano, Nicola Zamperetti, who in the meantime has moved to Rome to take care of the latest Sultano project, the W Hotel’s food and beverage offer, and Francesco Milicia, who takes Nicola’s place in Vienna.
The dishes entails, once again, flavours and shapes that reaffirm the international vocation of the outstanding Sicilian and Italian cuisine.
Ciccio Sultano
A practical mind
