Antonio

I deeply love my Sicily and everything that its rich culinary culture represents. I am passionate about exploring authentic Sicilian dishes, with the aim of rediscovering and celebrating traditional flavors. Between 2019 and 2020, I conducted a study on the monsù cuisine of Palermo's aristocratic families, an extraordinary experience both from a practical and narrative perspective, allowing me to delve into the history and elegance of this gastronomic tradition. For many years, I worked in Michelin-starred restaurants, where I nurtured my passion for "contemporary cuisine," experimenting with innovative techniques and creative approaches. During this time, I also specialized in international cuisine, with a particular focus on Mediterranean flavors and traditions.