Food has always been an instrument of integration and culture and cooking contains a dual significance: on the one hand it is identity and on the other, it is cultural exchange.
Thus, the plate becomes a vehicle for telling a story, initiating a process of integration and, very often, getting to know different populations.
In this context, Sicily has no equal; made up as it is of the overlapping of an incredible number of dominations that, over time, have succeeded one another and that inevitably, have made the Sicilians a contaminated people who love to be contaminated!
It is this desire for contamination that leads us daily to search for what we have been, to constantly dig into the memory drawers to rediscover recipes, traditions, and products that should not be lost but preserved and shared with our guests.
Throughout our journey, we have always tried to be as contaminated as possible with the beauty that our land can offer us, be it a place or a landscape, a product or a producer, a recipe, or a story.
But we also tried to ‘play’, with the necessary respect, contaminating raw materials in an apparently daring way by proposing unexpected combinations.
