Filippo La Mantia: a chef ambassador of Sicily

The cooking passion was born eight years ago, surprising some people with his cous cous. Now he is involved in the project to promote Sicilian dishes and materials in the historic Hotel Majestic in Rome

by Monica Sommacampagna

Filippo La Mantia is 50 years old and from eight is a cook.
A passion was born as a child? No, rather a real love for cooking, a lightning strike in 42 years, which this man determined and strong-willed responded quickly by putting all his passion and his energy. "Before I traveled a lot, I was a photographer ...." Then a coincidence: "I worked for the son of the scientist Antonino Zichichi and he asked me to organize an event for 800 people at the Vatican. I surprised them with my cous cous.”
So La Mantia launched himself into new chef activity, making his temple of aromas and flavors of Sicily in the historic Hotel Majestic in Rome, Art Nouveau, with a magnificent terrace overlooking Via Veneto. Among the awards he received, one of the last was, in January, the ''Best Ambassador of Sicilian taste in the world'' in the Award for 'Best in Sicily in 2010'. The award, now in its third edition, has awarded 12 enogastronomy excellence and acceptance of Sicily, the best producers of wine and oil, restaurateurs, hoteliers, bakers and cheese makers in the area.

- What is your culinary philosophy?
The kitchen of Filippo La Mantia is considered by many as a "citrus" 100% Sicilian, in fact, substitute for garlic and onion, which he believes cover many tastes fine, raw citrus pests and condiments made from fennel, mint, basil, capers. The result is unique dishes to taste and light, which bring into the foreground office taste of vegetables, fish and meat.

- His concept of food.
It is to create an atmosphere of home, comfort, service and food enough to enable guests to travel by sitting on a comfortable chair and enjoy the food stories lotus something important but simple, traditional but with original inner strength, that to make the experience unique, whenever you want.

- You has launched and promoted the project "Sicily 100%" What does this mean?
I started last June. This project involves the use of materials strictly for my Sicilian dishes, from vegetables to fruit, pastries from the bubbles. Customers understand and appreciate. So I consider myself a real ambassador of Sicily.

- The extra virgin olive oil: how the values in your kitchen?
It is the first ingredient absolute because it changes the taste of a dish. I will use only one, a producer of Trapani, to who I am devoted for years for its extraordinary oil.

- The wine list: the organization of your?
Paper hold only Sicilian wines. Moreover, in the past, combined with my dishes, concentrated in Sicily, I was selling only little other wines ....

- The dish that identifies
The eggplant caponata. I do not use onion, my recipe uses pistachios, toasted pine nuts, capers, fried eggplant, tomato sauce and a pinch of sugar.

- A project that hopes to achieve.
At the moment I do not. I live day to day, every day is like the first.

Hotel Majestic Roma
Via Vittorio Veneto, 50 Rome 00187 (ITALY)
Tel +39 06 421441 Fax +39 06 4880984
prenotazioni@filippolamantia.com
www.filippolamantia.com