food
TaggedMaster Francesco Lauretta signing at Macallé
Master Francesco Lauretta , founder of the St. Rose School, signs a portrait of chef Maurizio Moceo. On the brick wall a contemporary..
Seasonality is the way to wellness
Macallè Restaurant in Ortigia, Syracuse, also eats healthfully.
Warmth of the Sea
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..
Calamaroooo, my “whispered” Sicily
How can a traditional recipe become contemporary?
A traditional recipe can become contemporary through the use of modern cooking..
The beauties of Macallé
Discover the Macallé Restaurant in ORTIGIA!
A culinary gem run with love and passion by the Macallé “family,” where tradition and..
I think that telling about an area is important.
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.