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In Milan exclusive Sicilian recipes

From 8th to 21th March will be on stage in Acanto of Milan, the art of Pietro D'Agostino, chef awarded with a Michelin star for the excellent proposals that offers at his gourmet restaurant La Capinera, in Taormina. It is a unique opportunity for Milan, to taste the taste of land and sea of Sicily under the umbrella of a signature page.
That the chef Fabrizio Cadei loves the largest island of the Mare Nostrum is not new: since, in 2006, signed the menu Acanto - the restaurant of the Hotel Principe di Savoia in Milan - the flavors of Sicily never fail, hidden here and there in its succulent trials. This month, however, the passion is doubled: from 8th to 21th March will be on stage in Acanto of Milan, the art of Pietro D’Agostino,, chef awarded with a Michelin star for the excellent proposals that offers at his gourmet restaurant La Capinera, in Taormina. It is a unique opportunity for Milan, to taste the taste of land and sea of Sicily under the umbrella of a signature page. Many are the proposals of D'Agostino: from raw seafood with citrus, almonds and Mothya salt, Avola pizzuta, the half glasses with prawns, clams, baked tomatoes to the white snapper with cream of beads, honey, ginger and artichokes Cerda. Not to mention the warm pie, bay Bronte sauce with saffron ice cream and biological ricotta. The exclusive event comes from the friendship between Fabrizio Cadei and Pietro d’Agostino, joined by a vision of cooking as an art, aimed to enhance the flavor and testing of raw materials of the area, seasonality and quality of products. www.hotelprincipedisavoia.it/ristorante-acanto

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