A traditional dish is the result of hundreds of experiments that thousands of people have done before us. It is a wonderful synthesis of ingredients and measures, including the infinite possible, come and see us. We love this perspective on the plates. We take them and “we clean” them from anything that alters, then we return them to their original spirit. We know that the quality is also achieved by experimenting. Sometimes, with discretion and respect, we do it. But we choose to be on the other side. The one holding the hand of those old inventors who have made the gastronomic culture in which we live, our choice. They seem extraordinarily modern, Caponata and parmigiana, the stuffed sardines and tuna matalotta, pasta with anchovies and mussels in lemon leaves. The meatballs to the sauce and Falsomagro, wild fennel and mint. The Borragine, the omelettes, vegetables, cheeses, fish of the sea, never farmed. Few wines, Sicilian. That’s all.
