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Amoruso V.

A chef with decades of experience, accustomed to navigating between refined techniques and genuine ingredients, finds himself talking about Sicilian recipes, bringing with him not only his technical baggage, but also a deep emotional connection with this land rich in culinary traditions.
Spaghetti with Lemon

This is a first course characterized by a perfect balance between the fresh and citrusy taste of lemon and the intense and savoury flavour of bottarga.

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Penne with Pistachio

Pasta with pistachio and guanciale combines the delicate creaminess of pistachio with the crunchiness and flavor of guanciale, offering a perfect balance between sweetness and intensity in every bite.

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Rice Arancini

The rice arancino, which owes its name to its aesthetic similarity to an orange, is a typical product of Messina and Palermo, but is prepared according to tradition throughout Sicily.

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Sicilian Caponata

This ancient dish is widespread throughout the Mediterranean and has numerous variations; just think that in Sicily alone there are at least 37 versions!!!

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