Two shining stars
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Thanks to the Michelin Guide 2020, for confirming the two stars, the result of the daily work and of the […]
la piazza
Sygla, the wooden pens of Salvatore Fazzino
la piazza
An evening of five years ago, Salvatore Fazzino gifted Sultano the first pen he made, the Cygar, of olive […]
Fettuccelle pasta with mosaic of fish and two caviars sauce
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Under the fettuccelle of durum wheat flour there is a sauce of two caviars, herring and Atlantic horse mackerel (noble and unacknowledged blue […]
Ciccio Sultano, Gambero Rosso’s restaurateur of the year
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For the guide Ristoranti d’Italia 2020 of Gambero Rosso, Ciccio Sultano is the restaurateur of the year, sponsored by Tenute […]
Top Italian Restaurants: new entries
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Lots of new entries in the Guide, confirming a scene that is nothing short of dynamic and competitive. Among […]
Pasta of patience, autumn with sea urchins
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The pasta of patience is back: patri nostri, gnocchetti and pizziliati, handmade and seasoned, this time, with sanapo sauce, […]
Great menus for two
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From 4th November until 23rd December, Ciccio Sultano’s restaurant offers great menus for two. With the option Basileus Yblon, […]
A caravel of lemon, chicken and bottarga of bluefin tuna and sultanas
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A little jewel, a caravel that sails at the beginning of a culinary journey. Amuse bouche, authentic “amusement for […]
Food and light, the encounter of two masters
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Davide Groppi, designer, awarded two Compasso D’Oro and an honorable mention within the same prize, signed the lights of […]
Babà with Amara
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A dessert that has successfully migrated from Poland to the Kingdom of the Two Sicilies. This recipe abandons the […]