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.
READ MORE …Little spicy pasta in fish broth with tomato, almonds and aromatic herbs
“Salina island sloe” by Raffaele Caruso
On the occasion of the holidays, Raffaele Caruso choses a cocktail with a Christmas hint.
READ MORE …The Christmas cake according to Martina Caruso – Milk soup with chocolate, coffee and carob
I chose the Milk Soup because it is easy to prepare and at the same time, it is tasty and traditional.
READ MORE …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 …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 …“Aeolian” Bloody Mary by Raffaele Caruso
The panorama from the gulf of Malfa, the sea that reflects the sunset’s warm colours, the moon that peeps out through Fosse delle Felci mountain and shines on the silent bay.
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.
