Serving is telling the dish story
As Riccardo Andreoli, the restaurant manager of Ciccio Sultano’s restaurant, says, table service adds value to the customer’s experience. It’s not only the gesture of bringing the plate, but it’s a way to engage with the guest through words and gestures about the meaning of the recipe.
Here, we chop the meat like we do with the pigeon, or we finish the dish in front of the guest as with the octopus, cooking it for three minutes.
To wait becomes a way of sharing knowledge and preparing for pleasure. In the fist photo: Octopus mon amour. Photo credit: Giuseppe Bornò.
Ciccio Sultano
A practical mind
