At Antonio and Roberta’s Consiglio di Sicilia – he is a shy chef, she is a lively writer – substance rules. But this doesn’t mean they serve some stale replica of nineteenth century’s recipes! There’s quality here, and the absolute freshness of the ingredients, a perfect execution, a meticulous attention to detail, a loving welcome for the guests and a modern interpretation of traditional dishes that don’t lose their classic allure. Take the Beccafico sardines, often so badly executed: here they are a masterpiece of finesse and digestibility. The cannoli’s crust is the best we ever tried.
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
