17-10-2013
Stracciatella di bufala, smoked meat, mussels, crispy bread and powdered squid ink. This is a dish by Corrado Parisi, chef at Locanda del Monsù, inside Mercato di Ispica (Ragusa), tel. +39.0932.951632 (photo credits fashioncooking)
It is between the theatrical staircases of the Chiesa Madre and the polychromatic decorations of Palazzo Bruno di Belmonte in Ispica, Corrado Parisi that lives and reigns. He’s the chef and patron of Locanda del Monsù, second edition and he’s ready to repeat the splendour of the first Locanda, the one opened a few years ago in Sant’Agata di Militello.
Spaghetti with squid liver, lemon zest and shrimps
Corrado Parisi, 35 years old
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