By Alessandro Corso
Our kitchen staff consists of 10 elements under the supervision of our Executive Chef Placido Panebianco.
This recent generation of Sicilian chefs has been held in every part of the world, thanks to the advice and the important teachers, such as Accursio Craparo and Giovanni Santoro but even throught the cooperation with new sicilian cuisine stars, such as Massimo Tringali.
Firmly rooted in their territorial heritage, they have made the famous motto of the great starred Chef Massimo Bottura, according to whom culture generates knowledge and knowledge opens the consciousness that leads you to responsibility.
The in-depth knowledge of the history of the territory and the celebration of the social value of the raw material are therefore the basis of this second generation of Sicilian cookers dynamically tending to go beyond a first review of the tradition.
La Terrazza sul Mare restaurant has a cuisine of tradition and revisitation, a fusion of the past and the present in the background of a magnificently equipped land, Sicily.
The ethnogastronomic multiculturalism passes through the many known past dominations.
The Phoenicians introduced the almond tree, native to Central Asia and the pomegranate from Asia Minor, then it was the turn of the peach (u pièrsicu), coming from faraway China.
According to Plinio chronicles, in the imperial age came the apricot from Armenia, the winter medlar from the current Germany and the pistachio (originating in today's Afghanistan) from Syria, while the walnut, the hazelnut was cultivated and already known , cedar and citron lemons.
In the Byzantine period also mulberry trees and the mulberry tree while cherry, plum and apple tree, collected for a long time in the spontaneous state finally had planned crops.
In the same historical period, thanks to the Arabs, the bitter orange was introduced in Europe, in the following centuries, it became the bearer of the sweet orange, the sweet orange, called portoallu in sicilian dialect, in memory of the Portuguese navigators.
With the discovery of the Americas, even the prickly pears arrived in Sicily, which, within a few centuries, became one of the characteristic elements of the island's agricultural landscape.
Around the mid-nineteenth century, finally, the last ancient fruits of Sicily are introduced: lotuses and loquats from Japan.
An important past, therefore, that the most recent generation of Sicilian chefs guards through the teachings of the first mentors and interprets through the lens of experience gained abroad that leads them to have a finally harmonious vision of exquisiteness in order to offer a five-star standard and a correct taste experience.