Cortile Arabo stands like a stilt house on the waters of an Ionian Sea cliff. The hospitality ritual takes place in an open-air hall overlooking the horizon, or in the typical Arabic-style patio. In the spring and in the fall, a small dining hall with a few seats is available. In the kitchen, chef Massimo Giaquinta, born in Nairobi from a Kenyan mother and a Sicilian father. You can taste his origins in his dishes, drenched in multiculturalism and exoticism. The menu is a transposition of the tide cycles; the infinite, the taste and the horizon are the fabric of this fine dining dishes. The raw fish sequence paves the way to the Mare Nostrum.
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
