Sultano and his Timballo of the Leopard
The expertise lies in making a bonsai version of the timballo served at the table of The Leopard. Ciccio Sultano included this version in the first CantieriSultano book, dedicated to the Sicilian Dominations, featuring twelve recipes between past and future. Food media Factory talks about the dish here: https://www.instagram.com/p/CSqzFCsAqyJ/?utm_medium=copy_link In the post, they provide a concise and effective description of Sultano’s cuisine. It reads: «Ciccio Sultano’s cuisine continuously moves between land and sea, between memories of home and of travels, between high culture and street culture, between a monumental past and a present to be conquered, between emotions and reasoning. But it also always features a delicate touch».
Ciccio Sultano
A practical mind
