Located in the Kalsa neighborhood, the beating heart of the historic district. Here you’ll eat mouthfuls of beauty: chef Alberto Rizzo offers his guests some harmonious, fancy and personal food options. His dishes, based on non-strictly-territorial ingredients and developed with a deep technical knowledge, are blasts of taste with a good balance. As the Roasted local kid with rosemary, peppers, spinach and celeriac, which stands out for its tenderness and juiciness, and the equally remarkable Calamarata with ‘nduja sauce, eggplants, caciocavallo from Modica, basil mousse and wild fennel.
classe 1974, napoletano emigrato al Sud, sommelier e assaggiatore di caffè, è convinto che chi è nato a Vico Equense, come lui, sia inderogabilmente munito di imprinting gourmet. Vive, scrive e organizza eventi a Palermo, ma mangia e beve ovunque
