Kitchen open until 4pm
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From tomorrow, our guests will be able to sit at the table by 4 pm, the kitchen is also […]
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The Sardalice
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A dish like this expresses the happiness of being a cook, of nourishing much more than the body. A […]
50 Top Italy 2021, we are there. Fifth place for the Duomo
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We thank 50 Top Italy 2021, the Guide to the best Italian restaurants in Italy and in the world. […]
Shellfish, snail and tequila
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Land and sea are mixed in this historical dish, back on the menu after two years of absence. The […]
The squared pear
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A four-layer dessert that enhances the flavour of the pear. Starting from the bottom: cinnamon sablé; light pear cream; […]
Dedicated to the mullet and the tomato
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The recipe dedicated to the mullet is an iconic dish of Ciccio Sultano. A dish that bears an additional […]
Chocolate, raspberries and must, a tribute to the grape harvest
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The black snake lives among the roots of jasmine, which is why jasmine in dialect is called “scursunera”: this […]
Cantieri Sultano: 2020/2021
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From the kitchen of Ciccio Sultano: carnification of the fish, in other words, the land goes to the sea […]
Summer memory: the watermelon dessert
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We say goodbye to summer with the image of a dessert that reminds us a lot about it. A […]
Italian contemporary pastry, the artistic forgeries by Fabrizio Fiorani
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Fabrizio Fiorani, pastry chef of Ciccio Sultano, is the creator of the so-called artistic forgeries, gourmandise that are much […]