Kitchen
 
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Kitchen

The restaurant at Capofaro is the beginning of a journey through the Sicilian aromas and flavors, respecting traditions with a touch of contemporary sensibility. Ludovico De Vivo, young southern chef, is the interpreter of Tasca’s passion for food and history of gastronomic traditions, a combination of the “Monsù” cuisine (chefs for the Sicilian and Neapolitan aristocrats) with the knowledge of the farmers from the ancient Sicilian feuds. He has experience working in international Michelin star restaurants, and knows the local markets in Palermo very well. Being surrounded by an ecosystem tied to wine is the ideal condition for making dishes that perfectly pair with all the Tasca d’Almerita labels. The kitchen uses the local products enhanced by the sun, the sea and Salina’s volcanic soil, which are transformed respecting their essence and with techniques that increase their lightness. A journey of flavors and through ethics, which is based on a concept of “Short distance”, thanks to the local vegetable garden that provides up to 70% of vegetables used; the fresh fish is from the Aeolian sea; the ancient wheat is harvested at the Regaleali Estate. The scraps are reduced to a minimum, and the very little leftovers are transformed into fertilizer for the vineyard.

Le Soste di Ulisse