Smoked mackerel, pomegranate, caper and mint leaves. Martina Caruso’s Christmas Recipe

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.

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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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