Ciccio Sultano: "olive oil is the undisputed king of Italian cuisine"

A new experience, baroque, yet sincere, full of historical contamination but, most of all, without limits. expanding the horizon of fruits and vegetables that come from a harmonious relationship with the land and the seasons

by Monica Sommacampagna

Cuisine authentically Sicilian, also baroque, yet sincere, full of historical contamination, from the ancient Romans to the Arabs, by the Spanish to the English, and that is so precious with the suggestions of various culinary traditions.

This is the art of Ciccio Sultano chef at Ragusa "Duomo":
"Borders? Not exist. Where for example the boundary between land and sea? The sea washes the ground and we go on with its salty froth .... "

The passion for cooking Sultan there has always been, since its 13 years, when he worked in a local bakery. But the impulse to create a own restaurant born after a trip to America.
Today Ciccio Sultano, also the author of several publications, is proud to be a tireless researcher of raw materials, stories, recipes, "holy" to secularize and products magnify.
In what sense? We discover through this interview.

Gastronomic philosophy. "We share the values of our restaurant reviews what we have inside. For this reason we study the domination of peoples who have made important Sicily, the magic of products and, above all, stimulate our suppliers to give us quality. A job that lasts for years. Only thus, through meticulous attention to form and content, we make our dynamic kitchen, hit the palate with something higher. Finally a calm approach in a room we can take care of our customers to give them happiness in convivial.

Typical products. "We do not believe in traditional or local in the strict sense but good product because it did well. Why do not limit the Sicilian cooking materials but expanding the horizon of fruits and vegetables that come from a harmonious relationship with the land and the seasons. "

The extra virgin oil. "The extra virgin olive oil that we consider the best is by varieties Tonda Iblea. We also use a little oil from Biancolilla cultivars, suitable for fish dishes. I should emphasize that the virgin should be eaten, not tasted. It is the undisputed king of Italian cuisine. When there is I feel lost. "

The wine selection. "Our list is worldwide and some 900 labels to allow customers to soar with the combinations. A good deal starring Sicilian wines.

A restaurant abroad? "I'd maybe the Middle East."

A dream come true. "An eco-farm. To take care of everything from raw material production to the catering. "

Ristorante Duomo - Via Capitano Bocchieri, 31 - 97100 Ragusa - Località Ragusa Ibla
www. ristoranteduomo.it