Ciccio raised the bar to cement his position in the empyrean of the culinary deities. He renovated his restaurant, improved the wine cellar, designed a menu that is excellent as usual but also sophisticated and sort of literate. He called it Sicilian Dominations, a journey in which each dish tells the story of one of the cultures which passed through the island. The Red mullet follows the recipes of the De Re Coquinaria (a fourth century cookbook); the Tuna abbuttunatu speaks about the Arabs, who brought with them rice, sugar, citrus, mulberries, jasmine, anise, sesame… But the dish which will most likely become the icon of the new Duomo is the reinterpretation of the famous timballo from Giuseppe Tomasi di Lampedusa’s The Leopard. A masterpiece.
viaggia e mangia per Lonely Planet, Osterie d'Italia, Repubblica e la collana I Cento (EDT). Ha scritto "Dire Fare Mangiare" (ADD), "Cibo di strada" (Mondadori), "Il Gusto delle piccole cose" (Mondadori Electa) e ama andar per trattorie e ristoranti di blasone portandosi dietro una moglie riottosa e due figli onnivori
