A wall of sea and sky. All around, a neat white and light blue stage, and behind, the glasses of an open-view kitchen: this is the home of Giuseppe Causarano and Antonio Colombo, two of the talents of the New Sicilian Cuisine. Trinacria runs in their blood, and research drives their soul: the result is a territorial selection focused on the essence of flavors and ingredients, rich in references but contemporary, fleeing from baroque stagnations. The Oyster au naturel with lime and chili, mint sorbet and a fake marzipan pearl is a dish with endless shades, a model expression of balance.
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
