ristorante pesce ortigia
TaggedDecember 6 Tasting Menu ” December in Ortigia”
We are pleased to present our proposed Tasting Menu
Shopping at the market
Local producers give us excellence, and the market is the place where each product has a soul and a story.
Intense flavors and..
This is the time of the Lampuga, Capone fish…
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.
Caponata: a typical Sicilian recipe by Macallé
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..
This is also the Macallé
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 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..
Syracuse’s Macallé awarded green distinction for Michelin 2022 edition
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.