Initially, Luca Casablanca, a professional jeweller of 25 years and passionate gourmet, planned to simply be the manager of an eatery together with a group of friends. For Luca, there was a growing desire to do the actual cooking; a longing began to develop within him, not to make money, but more of a personal mission to safeguard, and promote traditional Sicilian recipes with typical, authentic and organic ingredients. And so was born the first Tischi Toschi in Messina, which he opened in 2005. Shortly after the restaurant opened his friends got bored of the idea and started to back out.
However, Luca decided to forge ahead with his new found passion, which allowed him to cultivate and increase his knowledge of local produce and wine.
Luca’s diligence and passion over the next 6 years, brought Tischi Toschi to the attention of the Gambero Rosso. Much like the Michelin Guide, the Gambero Rosso (Red Shrimp) is a famous Food Guide in Italy, that currently has 3 categories for which they hand out awards annually; Restaurants/ Trattoria/Enoteca.
From 2011 to 2013 Tischi Toschi has been receiving the most important acknowledgement one can receive in Italy for excellence in the category of Trattoria from the Gambero Rosso.
In July 2013, after 9 years in Messina, Tischi Toschi transferred to Taormina for a new challenge and to access a wider and more diverse audience. In 2014, of only 17 Trattorie in the whole of Italy Tischi Toschi was the only Trattoria in Sicily to have achieved the award for 3 Gamberi (shrimp) and the only one in Taormina to have ever received 3 Gamberi.
In 2014 Tischi Toschi has re-confirmed the acknowledgement of the 3 Gamberi, as well as achieving another objective Luca had set himself, which was to receive the Snail of Approval award of excellence from the Slow Food Movement.
A visit to Tischi Toschi will not only satisfy your taste buds, but will also give you an experience of genuine Sicily and will most likely awaken or strengthen your interest in this beautiful island.
We hope to welcome you soon at Tischi Toschi!
