Joseph Micieli, chef and owner, took it upon himself to let this wonderful, almost wild, corner of Sicily speak. When he’s not on a boat himself, the chef picks his raw material at his loyal fisherman Umberto’s, and transforms it respecting its soul and highlighting it in its entirety. The Grand platter of raw seafood looks like a ship that’s just washed up on the shore, full to the brim with the most beautiful and thriving fruits. In the middle, a Red tuna tartare with caper berries and Cantabrian anchovies, then scampi, mantis shrimps, red prawn, albacore carpaccio, tiger prawns and sardines. And what about the Russello wheat spaghettone with sea urchin?
Classe 1976, formazione giuridica. Il suo primo lavoro è fare la mamma. Motore della sua vita sono i viaggi e la gastronomia. Viaggiare tra piatti e territori
