Martina Caruso’s recipe – Red mullet with its offal, Cacciucco sauce, Salicornia, oil and lemon

A MIX OF INGREDIENTS AND CULTURES

For the Chef Martina Caruso, cuisine has always been an assault on the senses, a joy of emotions, an act of freedom, the better place to express oneself, where it is possible to blend together cultures and excellence of other territories.

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