Emanuele Russo’s path goes back in time, but is constantly evolving. From the past, he draws new research inspiration and original culinary expressions. He finds different cues to highlight his area’s agricultural and fishing heritage. Every season is described with fresh and dynamic dishes. Sicily is well portrayed in each of its facets, the ingredients’ nature is pivotal and the memory is preserved. The tasting is well planned in all its stages, and very accessible: this is an advanced version of trattoria. The Brick with red prawn and bufala mozzarella, with siccagno tomato ketchup, is a must.
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