Gaetano Basiricò was born in Paceco, in an area that’s blessed by a scorching sun that dries up the sea until there’s only salt left, burns the tomatoes until they are red as fire and roasts the garlic until it almost tastes bitter. Weaned on goat milk, he grew among the flavors of his parents’ grocery store, learning the secrets of his mother’s redfish soup. This imprinting is obvious today at Serisso 47, where the chef pours all of his Sicilian character in a salt-air-smelling menu which pays tribute to the Egadi Islands and, more importantly, welcomes Arab tradition with a lavish Fish cous cous.
sangue siciliano, adora i gamberi rossi crudi e l’odore del soffritto di cipolla. Si occupa di marketing, intelligenza artificiale e hungryitalianintown.com
