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Food is related to life and is a fundamental part of our existence.
The experience derived from years of research and innovations led to consider
nutrition first of all as a way to respect our body. The interest arisen around
the food has become a phenomenon not always careful when it comes to preserving
local culinary tradition. I am proud of my Sicilian roots. The presence in the
territory of different influences given by the migrant population turned this
region into a fertile and generous land. I took the risk to eliminate garlic and
onions, considered central elements in the Italian culinary tradition. I do not
use any ‘soffritto’ in my recipes, just basil, mint, capers, oregano, almonds
and cinnamon.
Rediscovering the ancient recipes of the tradition is like a journey through
history.
Some recipes like the sweet-and-sour pumpkin or the oven-baked rings belong to
the poor culinary tradition.
The oven-baked rings, prepared with pork rind, fried aubergine, eggs and a tasty
cheese called ‘canestrato’, always remind me of the smell spreading inside the
house.
My aim is going back to plain recipes, from the choice of the ingredients to
the preparation process.
I strongly believe that using garlic would prevent from appreciating the natural
flavour of the other ingredients.
I love the taste of citrus fruits, the smell of their zest will stay forever
in our memory, like a souvenir of the flavour.
I hope that my choice will not be taken for an arrogant attitude or a momentary
fashion.
The ancient traditions of my island are always on my mind while I look for innovations.
All the fuss created around the so called ‘star chef’ brought to an exasperation
of the cooking business.
New ideas and concepts came from this discussion on how food has become a work
of art, a journey through the traditions of a country.
I consider food a way to travel without moving, to taste recipes so original
and tasteful to trigger a sort of meditation.
I love what I am doing more and more each day; it allows me to create new proposals
for my menus.
My creations are dedicated to all the people that would like to share this journey.
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