Kitchen and market: a journey through Syracuse’s flavors

Born and raised in Syracuse, a land rich in history and tradition, I have always had a strong passion for the restaurant and hospitality world. After working in various establishments abroad, including London and Malta, I have gained solid experience that allows me to interact with an international clientele. My cooking is simple and traditional, inspired by family recipes and the authentic flavors of Sicily. I enjoy gathering aromatic herbs like wild mint and fennel to enhance my dishes. My culinary offerings include dishes such as parmigiana, caponata, Palermo-style sardines, cavatelli alla norma, meatballs in sauce, mixed fish spaghetti, and my specialty: mussels wrapped in lemon leaves. All dishes are prepared with seasonal, local ingredients, respecting tradition.