Enchanting Marrakech with Krug
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Krug champagne is chewing champagne. Tasting it is not enough. I was convinced of this again by traveling with […]
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Increasingly rare blue fish
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With the hashtag #pescasicura, launched some time ago at the Taste in Florence, Ciccio Sultano and the Testa family, fishermen […]
Ciccio Sultano and Alfio Visalli present their new Blue Fin Bottarga recipe
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With Sultano as the selector and Visalli the refiner, only 60 kilos of bluefin tuna eggs are processed every […]
Rooster tortelloni
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A dish of sumptuous purity, composed of rooster tortelloni, double cream, red prawns from Mazara and a cup of […]
“Bianco normanno”
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An homage to the medieval “bianco mangiare”, and also a slice of the Sicilian dominations story, which will be […]
Gnocchi, ragusano cheese and fish soup shabu shabu
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A recipe Japo-Sicilian where gnocchi, typical Iblean cheese, rockfish, snapper, and gallinella fish are brought together in Japanese […]
Pasta of patience with sea urchin
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Sea urchin, Cola dell’Etna apples and sea lettuce. A dish dedicated to the patience of doing, to the love […]
Marine trans-humanity
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A dish of belly and brain baptized by my friend, the trumpeter Roy Paci, and cited in the book […]
Turbot, puréed lettuce and kohlrabi sauce
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A green parenthesis opened by a lettuce sauce, oregano, garlic, “trunzo” or kohlrabi, sprouting basil, peas for the turbot […]