When you walk through this door, you enter a more authentic and powerful version of Sicily. Peppe, the host, gently guides you through a discovery of his dishes and of the traditions and raw materials he uses with mastery and technical skill. Land and sea live together in a perfect symbiosis. In one of his starters, the Burned bufala mozzarella with tomato water, turnip tops, basil bread and red prawn, we found the perfect transposition of a sea that veers towards the land. The Spaghetti cooked in lobster broth and thickened in a clam sauté, with broccolini and raw lobster, reveals the chef’s ability in giving his pasta a stunning personality.
Classe 1976, formazione giuridica. Il suo primo lavoro è fare la mamma. Motore della sua vita sono i viaggi e la gastronomia. Viaggiare tra piatti e territori
