01-11-2017
Spaghetto con la Strummula, a creative (and very good) dessert that won the Gara di Gusto. It was presented by Santino Corso, the new chef at Charleston in Palermo
In the photo, you can see a dessert… made with pasta, Spaghetto con la Strummula. Chef Santino Corso, born in Palermo in 1988, presented it in a competition between young Sicilian chefs that took place on Mount Etna. It looks beautiful and interesting, but it’s also very good. So good it fully convinced the jury and won the first prize in the Gara di Gusto, the challenge enhancing the talents of Central and Southern Italy (in this case, the Sicilian finals). We became so interested we dedicated it a story, the one you’re reading. With a dutiful premise.
Agatino Bruno, Peppe Torrisi, Joseph Micieli, Gabriele Di Vincenzo, Santino Corso
Smoked spaghetti with seafood by Agatino Bruno
Lo Spaghetto… un giro per la Sicilia by Peppe Turrisi
Spaghetti garlic, oil, chilli pepper, prawns and cosaruciaru beans from Scicli by Joseph Micieli
Spaghetti with cream of wild mustard, prawn, bottarga, dry tomato, lemon and sorrel by Gabriele Di Vincenzo
Spaghetto con la Strummula
Santino Corso gets the award
Charleston in Palermo
To celebrate Charleston’s 50th anniversary, before the official party on the 13th of November, when they’ll also present a book on their first 50 years of existence, they’ve organised some special events with great guest chefs. In the photo, the one from the 29th of June, with Enrico Bartolini, first from the left. With him, outgoing chef, Angelo Gervasi, and the new chef, Santino Corso
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