Elia Russo is young but can fly by himself, thanks to the farsightedness of the Neri Family that entrusted him with the fate of Le 12 Fontane. He uses fresh products from the sea and the fields, favoring seasonal and local products. But the trademark of this passionate chef is his lightness. For example, his Pan-seared yellowtail tuna mini steak, with an onion sauté and hazelnut mayonnaise. Basically the old tuna a cipollata, a delicious dish that sadly can take a hard toll on sensitive stomachs: here, thanks to a scrupulous study of the cooking times, it keeps its flavor but it becomes light and digestible.
produttore di vino, birra e olio a Noto (Siracusa), è cacciatore, pescatore, ex fumatore e gli piace nuotare, leggere, viaggiare, mangiar bene e bere meglio
Ristorante con camere
