My Story in Ortigia
THE ISLAND WITHIN THE ISLAND
"I love this island, I live on it, I work on it and I consider myself lucky for this; I chose to open the restaurant here when it was abandoned and degraded, I witnessed her rebirth and even though I only partially agree with the changes that have been done, I am proud to have given my small contribution to the renaissance of this wonderful place.”
Evolution of the Territory Cuisine
CHEF BY VOCATION
I always keep in mind that the act of cooking was not born with me. More than 2300 years ago, right in this city, a certain "Miteco" taught cooking to his students, already coming from all over the Mediterranean world at the time. These roots as well as Sicilian history and traditions, are the primary inspiration for my cuisine, paying the due respect to its forefathers. It would be such a pity to think of rewriting everything, discarding this precious knowledge about food and territory.
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ANCIENT MARKET OF ORTIGIA
PERFECTION DOES NOT EXIST BUT MUST BE SOUGHT
"I cook for my dishes to be eaten, thus they must taste good, be neat, at the right temperature and maybe aesthetically pleasant, once the rest qualifies”.
FISH, MEAT,
FRUITS AND VEGETABLES
MY SICILY IS MAGIC
If you have at your disposal great raw material, you are halfway through success. In other words, I would say that you just have not to spoil it.
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