ristorante pesce ortigiaTag
Lampuga is also commonly known as “Capone fish.”
It is a fish with delicious meat and often used in Macallé cuisine at this time of year.
If you wander into the alleys of Ortigia you can smell the preparation. Every home, every door has its own recipe that is passed down..
Babies are the litmus test of good food. Their palate has no affective memory , it does not remember grandma’s sauce or the meatball from..
Master Francesco Lauretta , founder of the St. Rose School, signs a portrait of chef Maurizio Moceo. On the brick wall a contemporary..
Macallè Restaurant in Ortigia, Syracuse, also eats healthfully.
The flavor of the sea and the taste of the countryside make this dish a tale of Sicily. The minerality of the seafood, the sweetness of..
How can a traditional recipe become contemporary?
A traditional recipe can become contemporary through the use of modern cooking..
Double recognition for Ortigia’s Macallè, Chef Maurizio Moceo’s restaurant, which has been awarded the Foglia Verde, an appellation and BIO certification, to those who guarantee the use of at least 95 percent organically and/or biodynamically sourced ingredients.
Discover the Macallé Restaurant in ORTIGIA!
A culinary gem run with love and passion by the Macallé “family,” where tradition and..
This narrative is also about innovation and evolution, but it must now travel on the wave of sustainability. This last for some mysterious word can be summarized as follows, “Fresh, local and seasonal” avoiding waste and using the parts that some people call scraps but are actually real ingredients of excellent recipes.