Earnestness and dedication have always been Ludovico De Vivo’s flags, the talent followed. He is solid, with a nice imagination that always serves the final result. 2019 will be his fourth season at Capofaro. It was hard to say no to a call from the Tasca d’Almerita family, who with its Regaleali estate supply him with 5 kinds of olive oil and 4 ancient grains flours, «while from our gardens we get 13 salads, 5 varieties of sage and 9 kinds of mint… All the herbs and 70% of our vegetables are homegrown, and then there’s the fish…» and so on. De Vivo conveys all these products in a convincing, identity-based cuisine, which talks about Sicily without worshipping the past.
classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it
Ristorante con camere
