I Pupi

There can be another Sicily, and Tony Lo Coco is here to prove it. In his black and white restaurant, the chef built a neat, clean and personal path. He is a self-taught chef but mostly, in his own words, a craftsman. Instead of going down easier, already beaten roads, he chose to draw «just enough» from Sicily, building a style on fish and childhood memories instead of simply engaging with a wider pool of island-based predecessors. If we had to choose just one dish, it would be his new take on the Stigghiola: the kid’s intestines of the typical Palermitan street food have been replaced by a cuttlefish and stuffed with tuna and spring onion.

Giorgia Cannarella

Bolognese di origine e milanese per lavoro, è web editor di Munchies con escursioni cartacee su Gazza Golosa e Dispensa