Mead, snail caviar, wild herbs from Etna, seafood, catch of the day… This and much more is in the dishes that, here at the Capinera, helped Pietro D’Agostino carve up a space for himself in Italian cuisine. The Raw seafood platter with Mozia salt, orange sauce and candied peels alone would be worth the trip to this terrace above the sea, where the chef chose to settle down and create his gourmet heaven. Nevertheless, he kept growing, embracing his grandma Vincenzina’s teachings, according to which when we talk about food, there’s only two laws: authenticity and simplicity.
giornalista catanese a Milano, classe 1966. «Vado in giro, incontro gente e racconto storie su Volevofareilgiornalista» e per una quantità di altre testate
