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Andreas Zangerl, an Austrian in Sicily. Grugno House in Taormina.

In pieno centro a Taormina, "perla" siciliana del Mar Mediterraneo, a pochi metri dal quattrocentesco Duomo, un austriaco cerca di coniugare la disciplina asburgica alla fantasia araba L'estro tranquillo di questo austriaco è stato di recente premiato con la prestigiosa stella Michelin Questo austriaco si chiama Andreas Zangerl, è nato in Tirolo dove ha frequentato la scuola alberghiera, quindi ha girato un pò il mondo, dove ha conosciuto tante cucine, per poi trovare a Taormina aromas, scents and colors that are nailed to house Grugno We had dinner outdoors, with sound fresh, Ginori plates, cutlery Sambonet type of baguette, and Ober Glass crystals Spigelau

look to the room indoors .. And now it begins

An amuse bouche interned in a glass bottle with those who remind us that once preserved our mothers were at home. And in fact the ingredients and the construction of the dish immediately call a traditional Sicilian dish: Parmigiana. Revised by Andreas that has reduced the eggplant mousse, are placed on top of ass cherry tomatoes, and a froth of Parmesan cheese. To close a basil leaf and a bead fried eggplant with salt on the surface. Creating a play of textures and rich colors that attract you to the palate as well as the Parmesan, the mothers brought to the table on Sunday, but with a new light, in some sense rational, composed and ordered in his bottle, and not " Spans "and dripping with oil as it is photographed in the collective memory. A composure immediately catapult into the world of Andreas, the Austrian and Mediterranean fantasy order A Michelin star is earned not only the cuisine but also with a quality service. Here is the maitre, Stefano Lo Giudice, Taormina of 39 years in this House since its opening Grugno in 2001
And here is the sommelier, Giuseppe Privitera, Catania, 43, 20 of which are spent studying wine. He will build a path related to the tasting menu Andreas surprise that we take announces spend. On his right Ada

It starts with a prosecco Rive di San Floriano 2006, nice palate The basket of bread provides a classic baguette, cornettini, bread sticks, whole wheat bread with figs, walnuts and pistachios Indeed, the path wine starts now, with a Cataratto, variety very popular in Sicily that also grows spontaneously, now enhanced a little by all the island's most important wineries. Here is one proposed by Alessandro di Camporeale. A bouquet persistent, albeit with hints of fresh fruits that spell out the young
And here's salad of prawns on a bed of the Strait of wild greens with orange and grapefruit slices, julienne strips of cedar oil flavored with smoked bacon. On the palate the crunchiness of the bacon was unable to stem the fleshy prawn, nor the harshness of the natural raw prawn was able to be fully supported by hints of citrus do not know if it's normal star in a restaurant that a customer juice head of prawns held in the hand. Unfortunately this happened while I was photographed and I can not criticize the fact ..
Even my friend Greg looked at me puzzled ..

Unfortunately I also saw Andreas, but the benevolent grin did not make me feel too embarrassed .. Meanwhile it was time for a Etna Bianco 2006, Tenuta Terre Nere. A loader on its own, full of flavor, featuring wines that are born and, therefore, owe their name to one of the most famous volcanoes in the world

And here's a bit of seafood tapas. Looking from the left is a ball grouper stuffed with tuna, salmon eggs and a leaf of mint, and a grouper tartar with balsamic vinegar and boiled must. Sorbet on a spoon of fennel seeds, a close fried of Mediterranean fish with mayonnaise, lemon and capers. The remarkable scoop of grouper, perfect fried. A good plate is securely fitted to the international trend minimal / raw / fish & chips

Andreas knows the territory better than most Sicilians, as Darwin studied the Galapagos Islands, as Andreas has carefully identified the treasures of this island beloved by Nature

Right, potted meat mixed with fried asparagus, and its demiglass, foie gras with pears on a bed of mint leaves, cocoa beans with quails with wild berries and cream strawberries. Tribute to the tradition of good dish Nordic cuisine. For us, a Sicilian dish foreign Cold soup of peach and ginger dumplings with sheep cheese and roe made by Andreas. The liquid part, served cold, it runs smoothly in the direction along the palate uvula, then bursts into the cottage cheese, with its morbitezza to counter the sweetness and flavor of liquid fish. And finally the crown of diamonds: the roe, solid and tasty. Worlds that follow: the sea after the animal and plant after that. A great dish presented with elegance and efficiency

Meanwhile, the sommelier involved with another white. Haermosa Masseria del Feudo di Grotta Rossa. A Chardonnay with a good balance of alcohol. These Notes floral and fruit tend to mature

ravioli stains dried beans with shrimp sauce and grilled radicchio and celery, with Ragusa with 12 months of seasoning. Leggerrissima pasta ravioli of langoustine and excellent cooking that allows you to grasp the freshness And here a great fillet of fish with crispy datterini tomatoes, capers, mozzarella and fresh pea pods (those large, flat green. These bean pods with left blank). Accampagnato a tuna sauce with baby zucchini (the cylindrical tip in the sugar peas) Because of my limited knowledge of fish, when I was given that the thread came from a Marzipan I asked about, so before the sommelier and maitre d 'then they took me to the table both sites superinformati books on the subject. It was like being back at the University! For the record it is a fish soup called , because of the little and large fleshy spiny . But Andreas has cooked on the same skin temperature and overcontrol, turning the frog into a prince ..

The belly, balding, and some other defect that seems to emerge with regard to my person, looking at the photos, they would not be because I will make a quick weight loss diet and a preoccupation riscostituente aimed at thickening the hair, so as to recover the ancient beauty .. The wine sommelier presents us with a last name, binomial, which denounces the double parentage arising from the union between the company and the manufacturer La Valentina Stefano Inama Veneto. This is a Montepulciano d'Abruzzo '99,'s extremely hot and tannic on the palate. Perhaps a note a little higher in the evening concert And here is the seventh and last course before dessert first. Pigeon breast with foie gras and red wine sauce, vegetables with reduced composition of citrus sauce. Another foreign dish, although citrus fruits are made in Sicily .. Pre dessert: creme brulee licorice. Nothing to envy our Must Sicilian ...

Dessert: white chocolate parfait with berries and strawberry sauce with pistachios and sprinkled with cocoa and a pod .. I must remember to suggest to pay homage to Andreas about the desserts, a bit more in this island tradition that your pastry is his greatest pride When this leave us with a maitre spirits. Gregory asks for a rum with at least 20 years of age .. I would disappear .. but perhaps I exaggerate .. Meanwhile, Andreas approaches Gregory with his helmet in his hand .. Quiet is just to say hello, while we applaud the resplendent hospitality.

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Milazzo A place where there is a cure of souls. Gently .. Graziella

A Milazzo, near Messina, after taking the axis road coming from the highway and then having reached the exit Riviera di Ponente, you reach the seafront and turn left again and then proceed for approximately 2 miles until you reach the only traffic light. Then turn left and immediately right and then take the direction parallel to the waterfront in Barcelona PG After just 1 km on the right is a house with indicated MediterrAnima . Just six come overwhelmed by smells of varying intensity that are given off by a large and well-kept garden. And only by completing the colorful vegetation you see a large patio, where there are tables set che tradiscono la destinazione del luogo.

MediterrAnima è un ristorante, gestito da una cooperativa sociale: la Onlus "Settima Stella", la Stella Pol are, "..quella cui tutti dovremmo guardare..", dice la presidentessa Rossella Nastasi . Il ristorante nasce come circolo dell' Arci nel 2002, per poi diventare pubblico esercizio l'anno dopo. Una cooperativa il cui obbiettivo non è soltanto il lavoro ma soprattutto, e ben più importante, l'inserimento nel mondo del lavoro di ragazzi con esperienze a contatto con la psychiatry. People like the others that in the context of the Seventh Star have found their way , where the rewards, not only economic, not missing.

Much of the merit of satisfying it is for the chef, Salvatore Milazzo, 47, forester by day and volunteer partner in the kitchen in the evening. The menu you made for us has been built around the theme for the evening by Slow Food of Messina, led by the indefatigable Saro Gugliotta : "Fare's Fair", with reference to that fish caught should not be too small to not affect the survival of their species, nor eaten too great custodians sometimes unavoidable contamination (see . high levels of mercury in tuna over a certain weight) . balls of yellowtail on a bed of caramelized tomatoes, anchovies marinated in a sauce of capers (the ones that we proudly welcome as you enter the MediterrAnima ) and especially tuna mint Milazzo in the traditional recipe of " Scauratello "

Fare's Fair means to recover an ancient culture that does not force fishermen, as now, thrown back to sea in dozens of types of fish that do not espouse the common taste. To prove excellent fried Muggioli , small fishes were caught not because they are born but just because this is the greatest measure of their reach.

to characterize the beautiful blue eyes .

Meanwhile, the chef on a little olive oil just touched a pair of hooded heads of garlic, hot on your skin mullet until a few hours before it ran about among the rocks Milazzese. Addition of tomatoes will make them worthy to accompany the spectacular ravioli filled with ricotta, pistachio and radicchio.
Santino Vaccarino, 47, a native of Saint Lucia del Mela, another restaurant manager, proudly claims that MediterrAnima was posted by one of the Inns of Slow Food Italy. ".. The menu this evening's meeting also ideal for restaurants that are trying to achieve with great sacrifices. Outset because we realized that if I really wanted to help our young (oggi in sei) dovevamo anche raggiungere un livello di proposta ristorativa che potesse darci garanzie di continuità. Alcuni anni ci abbiamo anche rimesso soldi, m a ora navighiamo in acque meno agitate". La serata che ha anche visto la partecipazione di Slow Food del Longano condotto da Nino Gentile, è trascorsa allegramente come dimostrano i sorrisi dei commensali.

Anche il leggero bianco Salina di Caravaglio ha contribuito ad allietare la serata. Un vinello che forse meriterebbe un po' più di struttura, se non altro per essere all'altezza del nome dell'Isola che porta, dove la Natura fa omaggio di se con grande generosità.

Mentre in cucina gli anelli di Totano lottano per non scottarsi troppo..

..viene presentato un rosso dell'azienda Vasari di Santa Lucia del Mela: il Mamertino , dal nome dei mercenari campani che a tradimento conquistarono nel 289 a.c. e per vent'anni dominarono la città di Messina prima dell'avvento dei Romani. Un rosso, però, che manca di originalità, sebbene il Nero d'Avola ( 90% più 10% Nocera ) sicuramente lo benefici della sua personalità.

A completare l'offerta di MeditterrAnima (anche se occasionalmente) the song of Eliana Risicato . A complete repertoire and performed masterfully by a voice as warm as the Earth and its only as deep as depths of our soul can be.