Between fresh fish and tradition in the Golfo degli Aranci

As a retired chef, most of my life has been spent in the kitchen. My passion lies in using seasonal, locally-sourced ingredients, which is why my wife and I decided to open a home restaurant. We utilize vegetables from our garden, local meats, and fish caught by local fishermen. Hailing from Sicily, I enjoy blending Sicilian and Sardinian cuisine, both from the land and the sea. I also greatly enjoy giving cooking lessons, particularly focusing on desserts such as Seadas, Cannoli, Cassata Siciliana, etc.