I chose these two wines because of my high appreciation and also because I drunk them recently.
READ MORE …Two bottles to toast to Christmas and the New Year – by Luca Caruso
Martina Caruso’s recipe – Mezzi Paccheri with Squid, Tumapersa cheese and Crispy Chard
Chef Martina Caruso proposes her recipe of Mezzi paccheri pasta with squid, Tumapersa cheese and crispy chard.
READ MORE …Thirty years of Signum: Giò Martorana’s homage to the simple elegance of a magical place
On Signum thirty years birthday, the famous photographer Giò Martorana paid homage to the Hotel curating the creative direction and the direction of the video that tells about Signum extraordinary charm.
READ MORE …A sensorial journey by flavours and emotions in the Hotel Signum hospitality culture
Care, dedication and passion: Hotel Signum is this and much more. It is a place where nothing is left to chance; a small “borgo”, wisely renovated, where the warm and discreet hospitality is a privilege that tastes of home and in which lose yourself.
READ MORE …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.
READ MORE …Many new surprises and the dedication of all time: Luca Caruso tells us the opportunities provided by this break
Days of waiting, of suspension, of dusted off attics and sweet memories reemerged to keep company. These are unusual days, but the Signum does not lose heart and instead prepares itself to wear its best dress.
READ MORE …Martina Caruso’s recipe – Barbecued moray
This dish is the result of a research and a path that led Chef Martina Caruso and her team to rediscover and work more and more with local products.
