18-08-2017
Bread at Cortile Arabo in Marzamemi: made with flour from ancient Sicilian wheat varieties
Marzamemi is a lovely and lively sea village in the area of Siracusa – it’s a hamlet of Pachino – whose origins coincide with the opening of the famous tuna-fishing site, in 1752. That same year they built the palace of the prince of Villadorata and Chiesa della Tonnara, in a square that looks like the setting for a film by Giuseppe Tornatore. There’s the typical slow and calm rhythm of fishermen and their families, but sometimes they leave the scene to travellers, seaside tourists, passionate explorers of intense and wild territories.
Massimo Giaquinta, to the right, with Giuseppe his brother
Massimo Giaquinta
Toasted bread with buffalo milk mozzarella from Battipaglia and bottarga from Portopalo
Red tuna tartare, terriccio with extra virgin olive oil, cow’s milk ricotta and gelatine of cherry tomatoes
Prawn and lemon
Tomato salad gelato with garlic and oyster
Smoked terriccio, melted foie gras and gelatina of Villa Zarri brandy
Observation, delight, study of raw materials, attention to the reactions given by unusual pairings make it possible for chef Giaquinta to create remarkable dishes with excellent techniques, almost unexpected in a Sicily that looks like it’s south of Tunis. And when you ask him the source of his inspiration, he simply says: «Nothing, I just look around and feel the impulse emanating from nature».
Spaghetti garlic and seafood oil
Red tuna, soy and ginger
Plankton brittle and snail caviar is another brilliant stop in the journey of the senses: the marine organisms dispersed in the waters, at the mercy of waves and currents, are recreated in the creative pairings of the earthy underwood pearls, in a synergy that presents the most intimate and wise identity of Sicilian gastronomic culture.
The cannolo at the end
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
by
Born in 1976, she studied law. Her first job is being a mother. Travelling and gastronomy are the engine to her life. Travelling between food and territories