23-10-2014
Cameras on Crescenzo Scotti. Thirty-six, originally from Campania, he resides in Ischia but works at Therasia, a resort rich in charm located in Vulcano, one of the seven island in the Aeolian archipelago. The chef, with his Agnello alla griglia che non c'è (literally, Lamb grilled on a grill that is not there), convinced everyone, even a master such as Peppe Barone
New cuisine in Sicily can also mean serving sausage stigghiole for breakfast («One out of a thousand eats them, but it’s a way to characterise ourselves») and almost doubling the guests, from 14K to 23K in three years, on the island of Vulcano. This is the green wave of Sicily: young mature guys (in Italy you tend to be young longer than elsewhere, it’s a known fact) such as 36 year-old Crescenzo Scotti, originally from Ischia but adopted by this island, from 2011 in the kitchen of Il Cappero inside the Therasia Resort, a team of 21 people. Or like Andrea Macca of DonnaCarmela (we wrote about him here).
Fresh energy to reply to the provocation of a colleague, Andrea Ribaldone: «Cuisine in Southern Italy is incredibly old!», a sort of unveiling of the king’s nakedness that happened the other day on the stage of Taormina Gourmet, a three day event dedicated to Sicilian wine and food, which has just ended. A drastic judgement, that of the new patron of I Due Buoi in Alessandria, to which the event itself tried to reply, a second edition that was very finely organised by online magazine Cronache di Gusto, directed by Fabrizio Carrera. Because while perhaps it’s too soon to speak of a nouvelle vague on the island, some interesting individuals are certainly present.
The Agnello alla griglia che non c'è, the dish presented by Scotti at Taormina Gourmet. The lamb chops, dipped in a barbecue sauce twice and then braised in a pan, end their cooking in the dish, on a tile, placed on some live coal, with the gap made with rosemary twigs bestowing a smoky aroma as well as the scents of their oils Chef Carmelo Floridia from Modica who, together with Stefano Alfano is conducting his Gurmé project, between two sommeliers at work at Taormina Gourmet: left Gaetano Prosperini, Fisar manager in Catania, and right Marco Cappuzzello
Chef from Modica Carmelo Floridia: on the left Gaetano Prosperini, on his right Marco Cappuzzello
Even in Sicily grandmothers in the kitchen are disappearingand people get ready for the future. A craveable one.
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief