COLLABORATIONS
Il Tempio Restaurant
Il Tempio Restaurant which enjoys a wonderful position in Corso Umberto, from the outside dehor you can admire the Palazzo Bruno di Belmonte which was designed by Ernesto Basile, one of the major European Liberty architects.
Chef Giuseppe Bruno
INGREDIENTS (for 2 people)
- 150 gr of Carrot Novella di Ispica PGI Sliced in Julienne 200 gr of Fresh Swordfish 5 Capers 100 gr of Breadcrumbs 240 gr of Linguine 1 Clove of Garlic QB .: Salt, EVO Oil and Red Pepper PROCEDURE Cut the Swordfish into 3/4 Small pieces, fry the Carrot Novella di Ispica PGI in Julienne with the garlic to be removed later if you want. Cook the fish adding a little cooking water. As soon as the fish is cooked, add the pepper and parsley and finish cooking of the pasta in a pan, mixing everything.
Caveau restaurant
Caveau which enjoys a wonderful position in Cava Ispica, from the outside dehor you can admire one of the greatest archaeological curiosities of Sicily for its picturesque appearance and the large number of excavations in the rocky walls of its long course up to the Modica plateau. Cit. Biagio Pace (Archaeologist)
Owner Chef and Piazzaiolo Claudio Maucieri
Cianciuolo restaurant
Sea, we are at the Cianciuolo Restaurant which enjoys a wonderful location in the splendid beach of Santa Maria del Focallo in Ispica.
Chef Giovanni Macauda
INGREDIENTS (for 2 people)
- 250 gr of Fresh Dogfish 150 gr of New Carrot of Ispica PGI 50 gr of Green Olives 1/2 Glass of White Vinegar 1 Thinly Sliced Clove of Garlic Salt - Mint - Capers - Durum Wheat Semolina Flour - EVO Oil PROCEDURE Cut the Palumbo fish into 3/4 small pieces and coat with re-milled durum wheat semolina flour, fry the Ispica new carrot PGI with the sliced garlic for about 4/5 minutes after Deglaze with the white vinegar and add the capers, salt and olives and cook for a few more minutes. In boiling oil, fry the fish until golden brown, then dry it and place it on the plate, complete by adding the previously prepared Stimpirata.
