IT
versione italiana

24-02-2016

2016 dish by dish (7)

Second last episode from our special on new signature recipes: we visit Italy’s largest islands

Seventh episode in the Identità Golose series on

Seventh episode in the Identità Golose series on signature dishes for 2016. After Piedmont, Aosta Valley and Liguria, Lombardy, Veneto,Trentino Alto Adige and Friuli Venezia Giulia, Emilia Romagna, Tuscany, Marche and Umbria, Lazio and Campania and Abruzzo, Molise, Apulia, Basilicata and Calabria, it’s now the turn of Sicily and Sardinia. The next and final episode will be dedicated to the new Italian great pizzas

Photogallery
Photogallery

Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa)

Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river

Pino Cuttaia, La Madia, Licata (Agrigento)

Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself

Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento)

Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking

Emanuele Russo, Le Lumìe, Marsala (Trapani)

Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking)
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking)

Accursio Craparo, Accursio, Modica (Ragusa)

Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi

Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa)

Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates

Corrado Assenza, Caffè Sicilia, Noto (Siracusa)

Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer

Salvatore Vicari, Vicari, Noto (Siracusa)

Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky

Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa)

Ostrica Porca – This dish was born from a "hot" thought, an oyster from the sea to the land, enclosing the elegance of Sicily. Three different but inseparable feelings: passion, aroma and sweetness. The passion is conveyed by the embrace between oyster and lard from a Nebrodi black piglet, the aroma is enhanced by the peppermint, the lemon verbena and the powdered Sicilian orange, the sweetness is underlined by the black mulberry jam. To be enjoyed in a mouthful – photo by Rossana Brancato
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Francesco Scarpulla, Brunaccini, Palermo

Potato ciacuni with tumminia flour and sparacelli (Sicilian broccoletti), mussels, clams and air of sea -Ciacuni, are potato gnocchi that look like small “ciache” (pebbles), a new take on a great classic from Sicilian tradition; pasta with seafood with the introduction of an inland element, sparacello, and the final touch of the air of sea, which makes this a creative and innovative dish despite preserving traditional flavours
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Carmelo Trentacosti, Cuvée du Jour del Villa Igiea, Palermo

Salted codfish aromatised with Meli chestnut honey, black chickpeas, spicy sprouts and roasted chestnuts – A dish enclosing the flavours and aromas of winter Sicily
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Gioacchino Gaglio, Gagini, Palermo

Baccalà profumato al miele di castagne Meli, ceci neri, germogli piccanti e castagne arrosto - Un piatto che racchiude i sapori e gli aromi della Sicilia d'inverno

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Alberto Rizzo, Osteria dei Vespri, Palermo

Horse fillet with juniper, peppers, potatoes, red onion and smoked anchovies – A dish that sums up the inspiration of my cuisine, a crossing of my origins from Emilia (the “vecchia di cavallo” horse-based recipe comes from Parma’s tradition) and that of the many raw materials of the region where I was born (Sicily). Soft and sapid notes converse in an intriguing meeting of sea and earth
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Ciccio Sultano, Duomo, Ragusa

Pasta, Sicilian yellow pumpkin and pizzuta almond with oyster – A sublimation of taste, presenting a territory in the meeting of sea and earth
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Claudio Ruta, La Fenice del Villa Carlotta, Ragusa

Ravioli with carrots, scales of tuna bottarga and smoked fish broth – Two thoughts. Perfect harmony is born from well-accomplished contrasts; balance of flavours, raw materials and respect for tradition. It represents a taste journey that starts from tradition and then enhances the excellent raw materials in a refined mix of vegetables and fish. Delicate and essential
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Vincenzo Candiano, Locanda Don Serafino, Ragusa

Common pandora filet in a sea of winter vegetables – The Food Valley of Ragusa is thus called because it is lucky enough to enjoy the lovely food that comes from the sea caressing its coasts, the fruit and vegetable delicacies coming from the valleys and plains, from the generous plateau, as for the olives, up to the green and thriving uplands of the Monti Iblei, to the north, where you can also pick some excellent truffles. In this dish, I present some of the winter main characters on the tables of Ragusa: artichokes, Jerusalem artichokes (patacche), wild cardoon, broccoli and cauliflowers, wild chards, leek, tartufo uncinato (truffle), all this covered, as if it were some damp soil, with a “topsoil” of bread and squid ink with extra virgin olive oil. I put them harmoniously together, kissed by the sea, represented by the cooking water from the red cabbage. The succulent meat of common pandora (mupa or occhione) stands out above all: you can taste each mouthful with a different vegetable

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Andrea Macca, La Cucina di Donnacarmela, Riposto (Catania)

Sanded paccheri filled with ricotta, marjoram and porcini mushrooms with a brittle of ragusano pod cheese – An alternative version of a pasta casserole, very very popular among our clients
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Martina Caruso, Signum, Salina (Messina)

Alalunga tuna tataki with a crust of couscous and bottarga, sour vegetables, almond honey and wild fennel. – This dish was created last year after journalist Roberta Schira asked me a recipe for a project on couscous. The dish was presented to friends and professionals during 2015 but never entered the menu officially, something which I plan to do this year, when I open again. While travelling to Morocco with my family, I tasted various types of couscous... With vegetables, fish, meat and finally a sweet one. I told myself: why not use it as a breading for a fish from Salina, cooked a few minutes in the pan with a drop of oil? So here came this dish, which I studied following tradition and research on local ingredients. With the help of Filippo Drago of Molini del Ponte, who produces ancient Sicilian wheat as well as couscous, I learnt to prepare this product, to be cooked in a simple and traditional way. I then felt the need to try out different techniques and pairings... Savoury, sour and sweet, these three elements had to be a part of the dish, enriched with different textures and temperatures

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Pietro D’Agostino, La Capinera, Taormina (Messina)

Bonito salad with pressed potatoes and vegetables in the Aeolian style – Here, today I express myself in this way! And colour every flavour and all the aromas on this table in blue and silver. I here present a balance union of delicious blue tailed fish, of which our sea is rich, my creativity and its colour; contrast and love, deliciousness and virtue. Yet the credit only goes to them, the organic vegetables and fruits, the fish, so nobly dressed in blue on the back and in silver on the belly. And now, with courtesy and curiosity, enjoy this simple and delicate, rich and balanced fish

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Massimo Mantarro, Principe Cerami del San Domenico Palace, Taormina (Messina)

A farmer’s breakfast in the fields: bread, cheese and tomato – For us, it represents a reason of pride and satisfaction. The dish chosen for this year has long been in the menu at Principe Cerami. A masterpiece of taste and colours, only using simple and at the same time excellent ingredients from Sicily
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Giuseppe Costa, Il Bavaglino, Terrasini (Palermo)

Raw prawns, orange, sprouts and Sichuan pepper – A classic dish meets the aromas from the East
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Roberto Serra, Su Carduleu, Abbasanta (Oristano)

Tortelli with Sardinian thorny artichoke, roasted lamb, pecorino fondant with marjoram. Exploring the traditional lamb and artichoke pair: the artichokes are cooked in a pot, minced and seasoned, and then closed into a tortello made with green pasta; the lamb is diced, deboned and roasted in a pot; the soft pecorino sauce is a sort of soft fondue. I finally add some leaves of marjoram, new extra virgin olive oil and grind some pepper

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Davide Bonu, Cucina.eat, Cagliari

Fregula, winter stalks and citrus fruits, smoked mullet, sheep’s milk ricotta. Tradition embracing the lively colours and flavours of the winter

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Luigi Pomata, Luigi Pomata, Cagliari

Fregola. This dish is an emblem of Sardinia, in this case with squid ink with cauliflower, prawns and its eggs, marjoram and lemon. I wanted to create a new take on a classic such as spaghetti with squid ink, adding a sweet-savoury note with the cauliflower cultivated close to the sea, a iodine part given by the raw prawns all freshened up by the lemon zest. The fregola was hand made and dried in the oven, cooked as a risotto, with the cooking water from the cauliflower. The prawns are chopped when raw and seasoned with marjoram while I blend the chilled head with a delicately fruity extra virgin olive oil from Bosa. At the end of the cooking I sprinkle some lemon zest to give freshness to the dish

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Roberto Petza, S'Apposentu, Siddi (Medio Campidano)

A walk in the kitchen garden. A dessert that was born from our kitchen garden, with carrots, chards and Jerusalem artichokes (photo by Alessandro Congiu)
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Clelia Bandini, Lucitta, Tortolì (Ogliastra)

Tortello with pecorino, onion sauce and crispy pork jowl from Villagrande. Very simply, it encloses my area

Final sprint for our special on all the signature recipes for the new year. Waiting for the last episode, dedicated to Italy’s pizza-chefs, Identità Golose gets on an plane and reaches Sicily and Sardinia, for a series of 24 dishes signed by the most important chefs on Italy’s largest islands. Who interpret their very original and extraordinary territories, putting roots, tradition and a forward-looking creativity together.

See also
2016 dish by dish (6): Abruzzo, Molise, Apulia, Basilicata and Calabria
2016 dish by dish (5): Lazio and Campania
2016 dish by dish (4) Emilia Romagna, Tuscany, Umbria and Marche
2016 dish by dish (3): Veneto, Friuli Venezia Giulia and Trentino Alto Adige
2016 dish by dish (2): Lombardy and Milan
2016 dish by dish (1): Piedmont, Aosta Valley and Liguria

Photogallery
Photogallery

Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa)

Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river

Pino Cuttaia, La Madia, Licata (Agrigento)

Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself

Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento)

Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking

Emanuele Russo, Le Lumìe, Marsala (Trapani)

Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking)
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking)

Accursio Craparo, Accursio, Modica (Ragusa)

Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi

Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa)

Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates

Corrado Assenza, Caffè Sicilia, Noto (Siracusa)

Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer

Salvatore Vicari, Vicari, Noto (Siracusa)

Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky

Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa)

Ostrica Porca – This dish was born from a "hot" thought, an oyster from the sea to the land, enclosing the elegance of Sicily. Three different but inseparable feelings: passion, aroma and sweetness. The passion is conveyed by the embrace between oyster and lard from a Nebrodi black piglet, the aroma is enhanced by the peppermint, the lemon verbena and the powdered Sicilian orange, the sweetness is underlined by the black mulberry jam. To be enjoyed in a mouthful – photo by Rossana Brancato
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Francesco Scarpulla, Brunaccini, Palermo

Potato ciacuni with tumminia flour and sparacelli (Sicilian broccoletti), mussels, clams and air of sea -Ciacuni, are potato gnocchi that look like small “ciache” (pebbles), a new take on a great classic from Sicilian tradition; pasta with seafood with the introduction of an inland element, sparacello, and the final touch of the air of sea, which makes this a creative and innovative dish despite preserving traditional flavours
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Carmelo Trentacosti, Cuvée du Jour del Villa Igiea, Palermo

Salted codfish aromatised with Meli chestnut honey, black chickpeas, spicy sprouts and roasted chestnuts – A dish enclosing the flavours and aromas of winter Sicily
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Gioacchino Gaglio, Gagini, Palermo

Baccalà profumato al miele di castagne Meli, ceci neri, germogli piccanti e castagne arrosto - Un piatto che racchiude i sapori e gli aromi della Sicilia d'inverno

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Alberto Rizzo, Osteria dei Vespri, Palermo

Horse fillet with juniper, peppers, potatoes, red onion and smoked anchovies – A dish that sums up the inspiration of my cuisine, a crossing of my origins from Emilia (the “vecchia di cavallo” horse-based recipe comes from Parma’s tradition) and that of the many raw materials of the region where I was born (Sicily). Soft and sapid notes converse in an intriguing meeting of sea and earth
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Ciccio Sultano, Duomo, Ragusa

Pasta, Sicilian yellow pumpkin and pizzuta almond with oyster – A sublimation of taste, presenting a territory in the meeting of sea and earth
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Claudio Ruta, La Fenice del Villa Carlotta, Ragusa

Ravioli with carrots, scales of tuna bottarga and smoked fish broth – Two thoughts. Perfect harmony is born from well-accomplished contrasts; balance of flavours, raw materials and respect for tradition. It represents a taste journey that starts from tradition and then enhances the excellent raw materials in a refined mix of vegetables and fish. Delicate and essential
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Vincenzo Candiano, Locanda Don Serafino, Ragusa

Common pandora filet in a sea of winter vegetables – The Food Valley of Ragusa is thus called because it is lucky enough to enjoy the lovely food that comes from the sea caressing its coasts, the fruit and vegetable delicacies coming from the valleys and plains, from the generous plateau, as for the olives, up to the green and thriving uplands of the Monti Iblei, to the north, where you can also pick some excellent truffles. In this dish, I present some of the winter main characters on the tables of Ragusa: artichokes, Jerusalem artichokes (patacche), wild cardoon, broccoli and cauliflowers, wild chards, leek, tartufo uncinato (truffle), all this covered, as if it were some damp soil, with a “topsoil” of bread and squid ink with extra virgin olive oil. I put them harmoniously together, kissed by the sea, represented by the cooking water from the red cabbage. The succulent meat of common pandora (mupa or occhione) stands out above all: you can taste each mouthful with a different vegetable

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Andrea Macca, La Cucina di Donnacarmela, Riposto (Catania)

Sanded paccheri filled with ricotta, marjoram and porcini mushrooms with a brittle of ragusano pod cheese – An alternative version of a pasta casserole, very very popular among our clients
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Martina Caruso, Signum, Salina (Messina)

Alalunga tuna tataki with a crust of couscous and bottarga, sour vegetables, almond honey and wild fennel. – This dish was created last year after journalist Roberta Schira asked me a recipe for a project on couscous. The dish was presented to friends and professionals during 2015 but never entered the menu officially, something which I plan to do this year, when I open again. While travelling to Morocco with my family, I tasted various types of couscous... With vegetables, fish, meat and finally a sweet one. I told myself: why not use it as a breading for a fish from Salina, cooked a few minutes in the pan with a drop of oil? So here came this dish, which I studied following tradition and research on local ingredients. With the help of Filippo Drago of Molini del Ponte, who produces ancient Sicilian wheat as well as couscous, I learnt to prepare this product, to be cooked in a simple and traditional way. I then felt the need to try out different techniques and pairings... Savoury, sour and sweet, these three elements had to be a part of the dish, enriched with different textures and temperatures

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Pietro D’Agostino, La Capinera, Taormina (Messina)

Bonito salad with pressed potatoes and vegetables in the Aeolian style – Here, today I express myself in this way! And colour every flavour and all the aromas on this table in blue and silver. I here present a balance union of delicious blue tailed fish, of which our sea is rich, my creativity and its colour; contrast and love, deliciousness and virtue. Yet the credit only goes to them, the organic vegetables and fruits, the fish, so nobly dressed in blue on the back and in silver on the belly. And now, with courtesy and curiosity, enjoy this simple and delicate, rich and balanced fish

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Massimo Mantarro, Principe Cerami del San Domenico Palace, Taormina (Messina)

A farmer’s breakfast in the fields: bread, cheese and tomato – For us, it represents a reason of pride and satisfaction. The dish chosen for this year has long been in the menu at Principe Cerami. A masterpiece of taste and colours, only using simple and at the same time excellent ingredients from Sicily
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Giuseppe Costa, Il Bavaglino, Terrasini (Palermo)

Raw prawns, orange, sprouts and Sichuan pepper – A classic dish meets the aromas from the East
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Roberto Serra, Su Carduleu, Abbasanta (Oristano)

Tortelli with Sardinian thorny artichoke, roasted lamb, pecorino fondant with marjoram. Exploring the traditional lamb and artichoke pair: the artichokes are cooked in a pot, minced and seasoned, and then closed into a tortello made with green pasta; the lamb is diced, deboned and roasted in a pot; the soft pecorino sauce is a sort of soft fondue. I finally add some leaves of marjoram, new extra virgin olive oil and grind some pepper

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Davide Bonu, Cucina.eat, Cagliari

Fregula, winter stalks and citrus fruits, smoked mullet, sheep’s milk ricotta. Tradition embracing the lively colours and flavours of the winter

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Luigi Pomata, Luigi Pomata, Cagliari

Fregola. This dish is an emblem of Sardinia, in this case with squid ink with cauliflower, prawns and its eggs, marjoram and lemon. I wanted to create a new take on a classic such as spaghetti with squid ink, adding a sweet-savoury note with the cauliflower cultivated close to the sea, a iodine part given by the raw prawns all freshened up by the lemon zest. The fregola was hand made and dried in the oven, cooked as a risotto, with the cooking water from the cauliflower. The prawns are chopped when raw and seasoned with marjoram while I blend the chilled head with a delicately fruity extra virgin olive oil from Bosa. At the end of the cooking I sprinkle some lemon zest to give freshness to the dish

Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Roberto Petza, S'Apposentu, Siddi (Medio Campidano)

A walk in the kitchen garden. A dessert that was born from our kitchen garden, with carrots, chards and Jerusalem artichokes (photo by Alessandro Congiu)
Photogallery Giuseppe Causarano, Locanda Gulfi, Chiaramonte Gulfi (Ragusa) Smoked bonito with vine leaves, pomegranate and azeroles – The dish was created after visiting the bed of river Irminio, an unknown and pure territory crossing the Monti Iblei area and flowing into Donnalucata, where you can collect wild fruits, flowers and herbs. It represents the biodiversity of a fantastic land like Sicily, using bonito, one of the so-called "poor" fish, and a forgotten product such as azeroles. The plate, designed by myself and created by artisan Giovanni Cerruto in Modica recalls the pebbles in the Irminio river Pino Cuttaia, La Madia, Licata (Agrigento) Visual memory – It’s my memory of a slice of red tuna from Sicily. When I was a child, my grandfather who was an excellent cook, used to marinate a veal paillard with some lemon, before cooking it. Today I do the same with tuna. However, I don’t cook it though it looks like I do, the appearance is given by marinating. Should a lemon seed happen to end up on the plate, I leave it there: mothers never paid attention if a few seeds fell on the plate. This is how I present my recipe, with a desire to evoke family everyday life, which is life itself Peppe Bonsignore, L’Oste e il Sacrestano, Licata (Agrigento) Evolution of a seafood salad – Octopus steamed in green tea, carved squid, red prawn from Licata all this served on a cream of carrots and a caramel of soy made by cooking the cephalopods. I remember that as a child I used to hate octopus until my mother decided to prepare it with pickled vegetables, mostly carrots, and that’s when I first tasted it. I took off from that memory; so I began to work on the inclusion of carrots. It all began in 2009 and we change the recipe every year. We study the cooking methods, always adding some different fish, the smoking of the octopus is made with dry rosemary twigs. The almond peel adds an aroma of wood oven that recalls grandmothers’ cooking Emanuele Russo, Le Lumìe, Marsala (Trapani) Umbrine filet cooked at low temperature with new olive oil and thyme honey – A dish that unites the delicate taste of fish with the sweetness of honey and the spiciness of the oil from Nocellara del Belice (traditional fish meets the innovation of low temperature cooking) Accursio Craparo, Accursio, Modica (Ragusa) Ink on tea – It’s fun and it first charms the eyes and then surprises the palate: by breaking the button of squid enclosing its ink, we are left to admire the ink floating in the broth of seaweeds, ginger and black tea, as in the Japanese art of suminagashi Peppe Barone con Ninni Radicini, Fattoria delle Torri, Modica (Ragusa) Autumn overlapping of broad beans and beans – Overlapping means, from a composition point of view, the necessity, ambition of each human being of improving, stretching above and to the sky. On the other hand, uniting two essential legumes gives an idea of a chef’s work, which is that of synthetizing a thought. Matching them with wild herbs was a necessity almost obligatory now. A chef always unites and never separates Corrado Assenza, Caffè Sicilia, Noto (Siracusa) Before the sun gets warm – A squid and cocoa bean ragout with a sauce of purple broccoli, cream of grilled peppers. And then a touch of excellent pasta. Conceived and made with the attitude of a pastry chef who works with ingredients drawing sweetness and sapidity, building textures and mixtures thanks to what nature has to offer Salvatore Vicari, Vicari, Noto (Siracusa) Quail, beetroot and quince – As in a countryside drawing inspired by the territory of Noto, we serve an entire, small ecosystem in a dish, moving from the roots towards the sky Massimo Giaquinta, Cortile Arabo, Pachino (Siracusa) Ostrica Porca – This dish was born from a

Clelia Bandini, Lucitta, Tortolì (Ogliastra)

Tortello with pecorino, onion sauce and crispy pork jowl from Villagrande. Very simply, it encloses my area

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