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Our Kitchen Staff

 

By Alessandro Corso

 

Our kitchen staff consists of 10 elements under the supervision of our Executive Chef Giorgio Rimmaudo.

 

 

 

Passionate about numismatics and

archeology, the chef was born in February 1964 in Syracuse and currently lives

in Floridia with his family.

 

 

In 1979 he started working as a kitchen

commis in his hometown. His potential was immediately noticed by the

professionals who followed him and urged him constantly. Thus began a long

journey that led him to the status of chef. He never worries about timetables,

he works hard and, like a wanderer, he works in various hotels and restaurants

in Italy.

 

 

Among the most recent is to mention his

activity in a well-known structure located in Cortina d’Ampezzo.

 

 

Predominantly self-taught, as he himself

likes to call himself, he has studied and continues to do the raw material. He

studied tradition with his eyes always turned towards technology. He loves to

experiment and rework new dishes, obtaining results of great interest. He

worked at hotel institutions, playing the role of professional consultant. He

worked closely with chefs, who became stars of Italian television. There are no

stars on this man's chef's hat. Extremely confidential, you will probably never

see it on television.

 

 

 

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 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 our sicilian chefs guards through the teachings of the first mentors that lead them to have a finally harmonious vision of exquisiteness in order to offer a five-star standard and a correct taste experience.

Our Kitchen Staff

Contacts

Viale Mazzini, 12 - 96100 Siracusa (SR)

Phone: 0931 464600 or 351 2202340