A pioneer of Sicilian haute cuisine. Developer of a cooking school. Noble father of his own restaurant, Fattoria delle Torri. Today he’s back at the stoves. Peppe Barone is a constant surprise. He traveled and confronted himself with international cuisine with the confidence of his origin and of knowing the chemistry of the element. No wonder in his rich menu we found at least two gems: Duck breast with his foie gras cooked in virgin Marsala and apple chutney, and Creste di gallo alla stimpirata. This last dish is a delicious pasta with a sweet-and-sour rabbit.
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
