All around, the majestic nothingness of Cava d’Ispica. Here Maurizio Massa placed his bet on this place: large numbers and astounding results. He revives the illusions at the heart of the soup kitchen, U sugu fintu (a potato ragu), Cuturru cuturru (an arancino with Russello wheat instead of rice)… Ancestral, powerful flavors. The Nobili, a second course of tongue, cheek, pork head and musetto, a triumph of overdone leftovers with spices and Nero d’Avola, is an explosion of textures and Mediterranean scents yielded from little more than nothing. We’ll wait for other notes and new recipes to pop out of his closet.
Cronista di professione, curiosa per costituzione, attitudine applicata al giornalismo d'inchiesta e alle cose di gusto. Scrive per Repubblica Sapori, Gambero Rosso e Dispensa
