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Accursio Capraro of Gazza Ladra di Modica. Sense and Sensibility

Se un gourmet volesse meritarsi tale appellativo, dopo aver ammirato il Barocco siciliano così come interpretato from the Duomo Restaurant, culinary laboratory Mastro Sultan in Ragusa, should, at a distance of about 20 km Modica, try another laboratory gastronomic restaurant La Gazza Ladra Chef Accursio Capraro. It is for this youngster (now certainty) Sicilian culinary art the burden of keeping high the banner of County of Modica, where at least five centuries, an entire community is projected to show their superiority over the most noble near Ragusa, capital of the province as soon as tolerated. To prove the Church of San Giorgio, a masterpiece of Sicilian Baroque, which began in 1730 and ended after more than a century (1842), costruita in aperta concorrenza con l'omonimo Duomo di Ragusa.

Oggi invece le due città, sul piano artistico si confrontano a suon di pietanze.. ..come dimostra questo pacchero con ragù di triglia, zucchina estiva e le sue punte ( in Sicilia: tenerumi ) che mi ricorda una bellissima coreografia che qualche anno fa presentò a Taormina Arte il grande francese Béjard per ambientare il classico scespiriano, Sogno di una notte di mezza estate . In particolare il pacchero ricorda Oberon , il re delle fate , in sembianze di albero al momento del suo risveglio nel bosco, con i rami che scivolano pensantemente lungo the stem and then regain the vitality needed to win back his beloved Titania ..
.. the room of La Gazza Ladra benificia the able intuition of the architect (I forgot to ask for the name) that the alternating black marble floor and chairs fennel with white linen tablecloths and the ceramic plates of Germany, won a breath rational to an environment where attention without effort is totally focused on food, a bit like being in an art gallery ..

And here, while serving the Gourmet Traveler (aka Claudio Sacco), the sommelier Shingo Nagai, 32-year-old Japanese Osaka, who arrived seven years ago in Italy to study Renaissance art in Florence, ".. I liked best to wander through the Tuscan pubs - reveals to us - to learn the secrets of the cuisine and enology of the Bel Paese, rather than observe the Campanile of Brunelleschi .. " Two years ago Accursio Capraro knew him at a seminar held in Japan of Italian cuisine, Shingo acted as his interpreter, revealing his love for Italy. Accursio has not had prayers, and so Shingo (since it was also married and brought his young Japanese wife in Italy) has joined the team of Gazza Ladra
un'entrée Meanwhile, who is also a business card of themes that characterize the gastronomic journey and Capraro proposed by Accursio called La Gazza Ladra Menu. A paninetto with freshly baked in a very fruity olive oil, garlic and chilli with a bread stick wrapped with cucumber and tomato and lettuce curd, or cheese just curdled sheep (the intermediate stage between milk and cheese), and a glass of tonic water with fresh bergamot. We find the area of \u200b\u200bRagusa, but also as Sicilian olive oil extra virgin Castelvetrano (Trapani) the Nucciddara Farm Council. An olive oil which is collected in advance of the tradition in order to contain the acid load, without sacrificing the whole rainbow of flavors. Accursio also enhances products, such as Calabrian bergamot, that only the stubbornness of a people hard, as described by Corrado Alvaro in Gente d'Aspromonte , could keep alive despite the weak market demand. A territory, the South brought its fruit and its traditions (the bread with oil is one of the great Mediterranean appetizers) with the competence of those studied. If in fact there was a degree to become cooks, would certainly Accursio obtained. Give it to them, professionals tristellati ( adjective deriving from having received three stars from the Michelin Guide the highest recognition of global food ) as Massimiliano Alajmo Accursio where he was trained for 18 months (half a degree ) and known throughout Europe as a chef Pietro Leemann restaurant Joia, Milan, temple vegetarian cuisine ( other half degree ) ..
the Milanese Claudio Sacco notes for guidance on line of excellent restaurants that prepare ..
sommelier Shingo (but they call him Calogero ) begins selection of wines that will accompany us with a wine .. not Sicilian .. which obviously has upset but only because it should be noted costume is now the most popular restaurants offer only Sicilian wines Sicilian promotional activity that sometimes mask deficiencies also notable wine .. Calogero but not one that is hidden, and we propose a pinot grigio in purity from dolomite, it is the Garmin company Longariva. It 's like a rose in his mouth ..
.. Accursio technique begins to be felt with a light, crisp pastry wheat on which sits sumptuously elegant and balanced tuna tartar. Starting point the inevitable oil and tomato, to remember the strength of an area that is confirmed by decision ..
.. watermelon sorbet urchins mare, sciroppo di rose e capelli d'angelo, appena essiccati e poi leggermente passati nell'olio bollente e quindi soffiati
Ignazio Giurdanella, 24 anni di Modica, perito elettronico ma da sette anni in sala, sposato con un figlio in arrivo, è il maitre della Gazza Ladra. Lo vediamo nella foto in piedi di profilo tra Accursio Capraro e Claudio Sacco. Ci presenta il pane grissini, paninetti, sfoglie... ogni giorno vengono aromatizzati con spezie ed aromi diversi..
ed ecco una mousse di carne su giardinetto di misticanza. La carne è cruda, assolutamente di manzo e naturale. Dentro una ricotta di pecora che al palato ricorda la consistenza di un patè, e poi erbette aromatiche e le verdure che in Sicily grow wild everywhere, petals of flowers (a concession aesthetics) and a little Maldon salt and poppy seeds. On the palate a fresh start, on the flesh, descending towards a softness - that of cottage cheese - the sweetness that you expect is still in embryo, just mentioned, only to be chased and caught by the explosion in the mouth of the huge salt crystals of Maldon, as small red brushstrokes of Monet's poppy field, on a pale background, color of misiticanza. Vegetables - such as a child-stealing my big cat stolen every day in the great garden of the house for the summer holidays .. I had discovered, in fact, that the boots kept in secret and then bargain with the fairies Forest ..
to bring back to us, the samurai Calogero, son of a white chardonnay grapes grown by the company and carricante Gulfi Gulfi in Chiaramonte, a few miles from Gazza Ladra. A return home a little too salty .. However, confirming the veracity of the grape. In fact, the impetuous south wind, as the Arab pirates in past centuries, ravaging the coasts of Africa Sicilian sea salt deposited on the vines that during his trip robs the waters of the Strait of Sicily

puffs with black cuttlefish and almond milk. The cuttlefish fillets are cooked in oil at 60 degrees, the technique - known to a minority of chefs "elected" - è quella dell' oliocottura. Non unge, non frigge e cuoce in 30 minuti. Alla tecnica di Accursio segue poi la mia riflessione con in bocca il bignè che reagisce alla penetrazione dei miei canini riversando copiose quantità di nero che inondano la mia lingua, il palato e le gengive con la stessa foga delle onde del mare quando sbattono contro gli scogli. Poi arrivano delle consistenze, pezzetini di seppia. Gli stessi adagiati soavamente su un candido letto di latte di mandorla. Il gioco dei colori, bianco e nero , simpatizza vistosamente con i colori della sala, ma la mandorla, con la sua ruvida dolcezza, corteggia la seppia con l'ardore di Romeo Capuleti, ma lei, a differenza di Giulietta, preferisce flirtare con the cream puffs, swimming among the black of cuttlefish, with a small tomato that gives him a reflex amaranth and a stolen flavor to the tradition of Southern cuisine paccheri bucolic Of this I have already spoken, I spend only a few more words to specify
that spaghetti squash are summer (long long), finely chopped and then boiled. Also added the chili powder, while the sauce of red mullet, stuffed the paccheri, also contained tomato confit, capers and even zucchini
will only add to this dish, aesthetic design reminds me of a dish I saw on the site of Claudio Sacco, Travelling Gourmet. It was a sweet young pastry prepared by Enoteca Pinchiorri in Florence, Loretta Fanella, entitled the lawn.
Unfortunately this picture does not do justice (Claudio Sacco has a 3,500-euro car, I 150 ..) to those of lasagne pasta with shrimp and chickpeas. We find a mousse between layers of extra virgin olive oil emulsified with carob flour and the addition of summer squash strands and shrimp. The sauce is made to mirror the contents of the heads of shrimp with tomatoes, centrifuged, and the green pigments are pumpkin flowers pollinated and therefore grow. These are a bit problematic to find because the zucchini generate both male and female flowers (which are those used in restaurants) and do not always lend themselves bees or bumblebees to pollinate .. We need to think about the farmers by hand, or in greenhouses, get onto bees that serve as stallions .. amarostico the head of the shrimp enhances the sweetness of the vegetables while the pasta lasagna is light enough not to interrupt the flow of oil flavors well contextualized by a very fruity and slightly acid to use Accursio hands down in many of his creations ..
Furgentini This organic oil, oil produced by George Avola, from quality olives round iblea and Moorish hand picked from the trees planted in the grounds of Frigentini, a few miles from Gazza Ladra, and molinate cold Accursio The young, 31 years on August 12, does not mind even a few flat trend .. as this herb risotto, chicken and ficatum tuma sheep. Laughter is the best: Carnaroli, but the chicken is really interesting .. ficatum because in the last month of life have been fattened with figs, which the muscles of the animal loaded with sugar, bleached and firming up, it seems that the ancient Egyptians did it already .. the origin of the chicken is safe and not Sicily. This is Franco Cazzamali, butchers in Cremona, one that has contributed alla fortuna di chef come Alajmo e che ha segnato una strada per tanti suoi colleghi.. Accursio ha comunque donato un pò di sicilianità alla pietanza con la tuma sicula, formaggio derivante dal latte di pecora intero crudo, appena fermentato con caglio di agnello, salato il giorno dopo e messo in commercio senza stagionatura ( il casaro è Mario Candido di Modica bassa ). A tal proposito un pastore mi ha spiegato come si fa il caglio, almeno secondo la tradizione: si riempe di latte di pecora la parte iniziale dello stomaco dell'agnello ( da latte ) dopo averlo pulito a seguito della sua macellazione. Dopo un pò di tempo il latte si solidifica a causa dell'azione di enzimi presenti nelle pareti dello stomaco dell'agnello che rompono la proteina del (casein), splitting the fat from the liquid will evaporate. While the fat to form the curd that need, dissolved and diluted with water, will be used to fine cheeses naturally rise as the Sicilian tuma
fillets of sea bream to sea water, saffron and potatoes. The technician Accursio cooking the fish does not make him lose vacuum which hold the liquid goodness and nutrients. The potato is not only a supportive role of the thread can remain neutral, allowing Furgentini oil, algae, and saffron all'erbette Sting never overwhelming. Further evidence of muscle (technical) Accursio
Anche la pietanza a base di carne è una dimostrazione di tecnica di Accursio. Una bistecca, infatti, cotta in olio per due ore a 60 gradi di temperatura.. con un patè di melanzane e peperoni a corollario con le tradizionali erbe, salvia, timo e rosmarino a ricreare un ambiente da barbecue.. A Calogero non poteva sfuggire l'occasione per esibire un altra sua scoperta. Un Etna rosso, proveniente da Nerello Mascalese, che cresce sui terreni vulcanici di Randazzo a 750 metri d'altezza dal mare. L'azienda vinicola Calabretta ha una lunga storia e da qualche anno, così come i vari produttori della zona dell'Etna, ha imboccato una strada di qualità. Calogero ha servito il vino ad una temperatura di servizio fresca, a mio avviso troppo fresca, almost cold, which I was not allowed to reap the full aromas of this wine that has certainly spiced
And here's an original pre-dessert, not ice cream, but cheese. Feuille of cheese, figs and walnuts. The Sicilian cheese, as it is a double cheese derived from cow's milk - in our case - of race Modica. Accursio the preferred semi-mature,, so it is not particularly tasty and well contrasted with delicate fig and walnut jam

With sweet samurai Calogero the company offers a Tuscan Aleatico Massa Vecchia. The grapes are harvested during a period two months, one after another, as appassicono on the wires of the plants to cordon. Once again, the sommelier offering surprisingly, reign in the land of Sicily, where world-famous sweet wines like Marsala and Malvasia, an organic wine that follows the original pastry Gazza Ladra, those without excess sugar that often relegate most of the wines Sicilian sweets to the role of closing the meal

The other pre-dessert of the restaurant is a must Sicilian mulberry sorbet. The version of Accursio also provides for the presence of grapes, a slice of snuff stuffed fish sticks on a milk foam ..

And here is a Return to the techniques of Accursio. egg à la coque biscuit with coffee. The white, or albumen is of almond milk, yellow, ie the yolk, and apricot jam. The construction of the dish refers to lunch once, when they reigned the fashion of packaged snacks. The biscuit Slices of bread is reminiscent of a coffee house, to the right of the egg, to simulate salt, chopped almonds and sweetened

The almond did not involve the nauseating excesses of some Sicilian pastries and also had a consistency density almost identical to that of egg mimics. Then add the biscuit was really a pleasure from childhood that I was going to relive
An interesting ice cream and extra chocolate, hazelnut and coffee to complete the picture of the sweets. To tell the truth it a little less convincing than others. The ingredients are blended in fact, losing the original characteristics, but without ever reaching the heights of its predecessors. Perhaps Accursio hear my thoughts, so comes another sweet a nice and challenging cassatina, stuffed with a mousse of ricotta (ricotta filling is different from the Sicilian tradition because it contains less sugar and more milk), the base and a pistachio mousse with a heart of ice and cherries chocolate. The cover is marzipan pistachio and almonds modicane, not to be confused with the traditional sugary icing of a certain Sicilian pastry back again. Never failed to decorate the cover of a candied orange peel. Accursio also studied the Sicilian cakes and confectionery. Now find out who was his teacher ..
.. and here is the pampering that Accursio also want to be a tribute to his Master: Corrado Assenza, pastry chef in Noto, Sicily at the Coffee

Accursio after dinner shows us the young wife, the 26-year-old Oriana April . His inspiration and strength but also valuable collaborator in the kitchen, where he held the role of pastry with authority

After his discharge from Accursio and his band we also enjoyed the hospitality of Palazzo Failla which owes its name to the owner family operates a small number of rooms, furnished in the style of Sicilian palaces of centuries past, with careful management by Mrs. Claudia, champion of cordiality and hospitality and that the Board of approach if you want to spend a stay in tone with the level of cuisine Accursio Capraro.

Off White Comic Charaters

Sultan of Ciccio Ristorante Duomo in Ragusa Ibla, the Sicilian Baroque in the pot

C ICCIO Sultan chef and owner, with his partner gourmet Angelo Di Stefano, Duomo restaurant in Ragusa Ibla, has long been known to the national food chronicles. Much has been written about him and also shows the same remarkable capacity media well supported by a strong personality. C dare during the last year I decided to try several times the kitchen of the Sultan, to see if he can be, almost to embody the prototype of ' culinary artist. Moreover visits have also established useful opportunities for developing a better understanding of the Baroque Ibleo. On 2 August, I visited the Sultan, accompanied by Claudio Sacco, the Gourmet Traveler of Altissimo Ceto that in preparation for the online guide to Italian restaurants of the highest level, held by the Sultan a must. At the sound of the gong Sultan surprised us with a 1:00 to 2:00 that would have knocked out even the most severe of gourmet The direct face came through slices of black truffle Acreide Palazzolo ('s friend Ciccio Sultan, who is under the ground, being careful not to be discovered not to reveal the secret places of the collection, remember that summer is called scorzone ) And toasted bread with cold ice cream inside to taste the same scorzone .. .. while the hook to the chin - to complete the entree - came from a must art of Sultan Asetra caviar with strawberry tree honey and ricotta over amberjack fillet To accompany, great champagne proposed by Claudio Marrale sommeliers, 45 years of Ragusa, in the past 26 spent in the room and at the best wineries to find those wines that during our journey took us combine with each giving it food or even enhance their value .. .. back to the two entrees, with the following characteristics: the scorzone that had a typical scent that only those who had the good fortune to know the truffle can imagine. The cut in slices also gave him a kind texture on the palate in between the crunchiness of the leaves of toast and almost soft ice cream, which with its freshness by a clean left side of the mouth, on the other, softened by setting in taste buds once again hints of truffles in Sicily. Even clearer in the second, the contrast of textures and temperatures that would explode in your mouth like a multicolored fireworks. The salty caviar, whose consistency in the mouth and t'introduce breaks the sweetness of strawberry tree honey and then declined rapidly towards a soft meaty yellowtail up to l'agognato arrivo con una ricotta che ti rimbalza verso i ricordi di un'infanzia in cui un padre, mio papà, mi portava in braccio ad assaggiarla, ancora calda, direttamente dalle mani grandi grandi del formaggiaro..

immersi in un mondo fantastico e bombardati da emozioni violente..

e Claudio Sacco, alias Viaggiatore Gourmet, sembra testimoniarlo..
..il sommelier ci propone un ottimo zibibbo, ma non quello della tradizione siciliana, minimo 18 gradi, stucchevolissimo ed ormai blando ricordo presente soltanto nelle osterie di periferia, ma uno zibibbo in purezza cresciuto a Pantelleria, macerato a freddo, fermentato e maturato in contenitori d'acciaio dall'azienda De Bartoli. Si chiama Black Stone (who knows why .. guess Pantelleria), is fresh, crisp and consistent scents that allow him to accompany dishes whose characteristics must be the flavor of the sea, possibly that of the Sicilian Channel ..

Zibibbo De Bartoli goes well a number of fish tartare .. from the one with the watermelon and its juice served warm ice that contrasts with the wheel ..

.. to that of tuna, tuna belly, leaves of rice and egg sauce with Marsala (De Bartolo, La Vigna Fuse, aged 5 years) .. .. the stomach in particular gives the palate an original thickness, it seems the first swell in his mouth, but not to burst dopo, piuttosto si rompe mantenendo un'inaspettata elasticità, quasi fosse una chewing gum .. la salsa all'uovo poi presenta al palato una soavità che non ha nulla a che vedere con il gusto dell'uovo cui siamo abituati ed i sentori di un elegante marsala completano l'opera.. .. ma Ciccio è un fiume in piena e le sue tartare non ti concedono tregua... così il cucchiaino di madreperla sfiora la bocca posando sulla lingua un gamberone rosso di Mazara inumidito da una salsa di corallo setosa.. .. proposto su una tartara che a differenza di quelle normali non ti confonde con asprezze varie, mantenendo un equilibrio assoluto.. nel frattempo il maitre prepara un'altra delizia ecco il maitre: Giuseppe Romano, messinese 34 year old, recent and valid purchase of the team of Sultan .. and now a masterpiece: two small pigeon breasts, as if they were crispy bacon, but much softer and more elegant taste, resting on a potato very light that hides an oyster. The spoon will require a single bite .. lucky! Even the photos you can see the pigeon breasts for the presence of Maldon salt (named after the English town where it comes from strong winds will lead to the formation in very large crystals in the shape of a pyramid that not only donate to the food crispness but also dissolve ritardatamente generating unexpected explosion of the mouth-watering) .. a flavor that opens up a tidbit that a wise harmony and closes with the same tone, the salt of the sea with Østre that leaves you in the mouth water .. Meanwhile, the sommelier has synesthesia, a successful synthesis of Sicilian grapes which Inzolia Sauvignon blanc and French as proposed by the Abbazia Santa Anastasia winery known. Here too cold maceration, fermentation and aging in stainless steel and then bottled. Yet another symptom of abandonment increased by more careful Sicilian wineries immoderate use of barrels in that time have been approved and flattened the perfumes of our land .. Sultan From Ciccio the spaghetti is done in-house, like all the meals offered to guests. If you then jumped slightly in the pan for flavor, buy a stand-alone, lying on a bed of carrots and topped with a tuna tartar and a tremendous level of roe, served here is that there is yet another culinary masterpiece .. .. Sultan Ciccio's Restaurant and Angelo Di Stefano only do not mind cooking, but also to all the other details that allowed him to receive the prestigious second Michelin star, one room down from Campania. Cutlery Sambonet poltrocine Frau, linen tablecloths, crystal Spiegelau, white ceramics German quality and above all a service by the time Europeans. Already eat slowly because the food does not mean waiting for who knows how long, rather served with i tempi dovuti. E da Sultano la parola d'ordine tra una pietanza e l'altra è massimo 2/3 minuti d'attesa. L'acqua nel bicchiere è sempre fredda così come il tovagliolo è sempre pulito. Particolari che fanno la differenza e costituiscono un giusto contorno ad una cucina di livello Ed ecco un simpatico spuntino con gli ingredienti appartenenti alla cultura gastronomica di questa Isola: acciughe, bottarga, piselli, formaggio ragusano dop, sfoglia tostata di pane, olio d'oliva e.v. ( quello buono, il Pianogrillo di Lorenzo Piccione, coltivato a Chiaramonte Gulfi, ossia a due passi dal laboratorio di Ciccio Sultano ) . Ci trovi il mare e la terra con i loro frutti, che l'uomo con maestria trasforma in bottarga, pane e formaggio. Instruments playing in harmony one of the scores composed and conducted by quell'infallibile conductor that is revealed each time it runs Ciccio Sultan And here's another single that makes Splenda LP (Long Play Lunch Play instead) and Ciccio Sultan performs a request from his shop (as the old name of the workshops of the Sicilian Baroque): crackers with amberjack fillet stuffed with liver and fish cocoa beans .. from crunchy to soft steps of amberjack, and then meet up with the bitter-sweet of the liver, enhanced and dried cocoa .. .. our Earth offers great quality of lentils (known as the Ustica, Pantelleria and the Slow Food) and small pigs of a breed derived from centuries of natural selection and resident wild Nebrodi Mountains in the north of Sicily. This is the black pig Nebrodi, whose rind decorate and give taste to spaghetti with lentils House Sultan .. another work photographed by Claudio Sacco ..

which shows the wonders of his new camera to a curious Ciccio Sultan

Ciccio Meanwhile, the workshop continues to churn out works of genius, as this mullet larger (ie rock), full of dough beccafico to the tradition of Palermo, with bread cunsatu with sundried tomatoes and peppers. All a broth of lemon ice. Ciccio once again proves to master the techniques. The lemon ice enriches the mullet without attacking it with its peculiar acidity, while the filling of sweet mullet gives the dough a typical warbler (raisins and pine nuts in the ingredients), which is a trench in the natural hot pepper on sheet of bread. So the play of textures ranging from crisp acrobatically of bread dough, the liquid of the broth to a soft paste, the filling of the mullet .. a crescendo that is a triumph not only because by the end of the work still must be other acts ..

.. Shrimp (ne) on red hot seafood salad on fondue mozzarella and tomato spotted clinging to a wafer of rice with seafood ... the prawn was perfect, as only those who know the techniques of conservation of this valuable inhabitant of the sea can do. In fact, the red shrimp, even after being caught just naturally produces ammonia that regularly gives us heartburn annoying and persistent in the mouth, which by its nature almost always small abrasions to the lips, tongue, palate .. some argue that the fault of fishermen that were already in the boat to shrimp on the amount of ammonia to keep them. It seems to me that fishermen are facing a strange substance in nature to a product unfit for human consumption .. I have heard yet to support with my ears .. fleur de maitre will it be?!?

Returning to this dish and having discovered a capacity for Sultan, namely to preserve the freshness also extremely sensitive products such as shrimp, we can not fail to mention the salad of cuttlefish and squid, boiled (slightly burned but before the plate to make them curl) as well as the lightness of the fake pizza, with mozzarella di bufala that barely denounced its typical flavor note to all of us, softened by patches of cherry tomatoes and basil. Besides the crisp, as dictated by the pattern Sultan, the wafer of rice .. .. finally comes the pasta! Yeah, because so far - you're thinking - we played? Sincerely I did not think you could eat so much .. but it all depends on what you eat .. (On the other hand is in general for any situation in life) and in this case, when I presented them with curly spaghetti and asparagus on Belon oysters from Belon, I spontaneously wet eyes and I launched a happy rush of curiosity, like the sight of the Galapagos Darwin .. to discover new creatures, indeed divine creations .. Ciccio says: ".. the sea vegetable blends very well with the vegetable of the earth ..", hedgehogs and asparagus ".. a dish - takes Ciccio - between sea and land over sea and land ..!. .

Chicken, breast and thigh, with its salsa elderflower and wild rose, with a cake and a jelly Ragusa chicken liver .. Majorcan and then mint, bergamot mint, thyme, marjoram .. Ciccio this time shows that haute cuisine can also be from a chicken. Just cook it is aware that contact with the high temperatures, a perfect wedding with floral and herbal aromas, surgical extraction of her liver, according to a gelatin Ciccio has learned to be able to do by Vincenzo Corallo, his teacher and great pastry Ragusa , and finally a pie from the tradition of Ragusa, revised and lighter ". In short, it takes very little, apart from the art of Ciccio Sultan ..

.. wine changes, and here His Majesty the Nero d'Avola. Alone. This is vinified from Gulfi. But the grapes come from the land between Noto and Pachino, where they are at their highest level .. these in particular have grown in the district Baronj, one of four Cantina Gulfi Meanwhile, changing knives .. .. the blade is sharp and bears the signature of the owner .. And that's where sink. Pig Nebrodi black (in the vertical rib and a side portion of tenderloin) carammellato the carob and filled with stuffing in Ragusa cantaloupe sauce and fennel gratin with baked potato. Once again we return children, dealing with childhood memories of sown by pigs on a spit, iced melon, freshly picked potatoes and grilled fennel. Shaded of carob trees .. All my childhood on a plate ..

.. thinks for a mulberry sorbet .. Ciccio those tree house, with whipped cream and a septum, accompanied by a De Bartoli Marsala finish to capture memories mei comes to a melancholic, returning to the paradise of flavors found .. His Eminence Cannolo with sheep ricotta Iblean, the pistachios, almond ice cream pizzas Avola, warm soup on a prickly pear .. this time it is a champions league final .. seems to hear the song .. "These are the champions .. These Are The Champions" .. there is some pampering, just in case the affection was not enough so far received .. For the record the babaini were higher than those tested in the best Neapolitan pastry .. Ciccio shows us her small garden, to tell the truth seems an excuse for us to see what's in this moment a lot of satisfaction from .. Mohito (with the precise academic Ciccio) that truth is a rascal than six months of life that sometimes .. ago Ciccio worry over a lunch for the King of France. Already .. because that, Ciccio can do it. And how!