Salina, August 15, 2025 There are people who do not simply live in the present, but shape it. Visionary, determined, able to look beyond and turn imagination into reality. Clara Rametta was one of them. A woman who made her life into a project, and her project into a gift for everyone.
One of the dishes on the from the “Scoperta” menu of the 2022 season. A combination of the Mediterranean. Fresh fruit, sea and the island touch of caper leaves: a game of aromas and emotions. A dish that describes Martina Caruso’s cuisine and brings to mind the playful Christmas atmosphere. The freshness the pomegranate gives to the dish has now become an irreplaceable element during the holidays, and eating it for Christmas or New Year’s Eve resembles a sincere wish for luck, health and prosperity.
With a clear path, studded with awards (the Gambero Rosso’s Emerging Chef of the Year award in 2017 and the Michelin Woman Chef of the Year award in 2019), Martina Caruso (class of ’89) has moved Signum into the shortlist of the best restaurants in Italy, together with her brother Luca.
This recipe was born from the desire to bring on the table the traditions of Salina and even more the daily life on the island of the young chef Martina Caruso.
The Algida family presents the new Cornetto inspired by Sicilian cannoli with cinnamon wafer, orange sauce and cream ice cream with ricotta and chopped pistachios..
wine, food & tourism journalist and director of Wineinsicily.com
Nourished by authentic emotions, inspired by small surprises in good home practices, cooking is a rare talent that sometimes turns into something more serious, leading to demanding professionalism.
