SPRING
2022
OK Chef! A Sicilian experience to meet
Tales of passion and love for cooking, tales of family traditions that meet the taste of the guests.
Santino Corso - Chef Restaurant La Strummula
Santino Corso, is the chef of the emerging restaurant La Strummula, on the seafront of Porticello, in Santa Flavia, in the province of Palermo. An intimate and familiar restaurant, where excellence is made by elegantly served dishes all with local fresh ingredients.
The dishes tell the most ancient maritime traditions and their strong bond with the territory, thanks to a direct relationship with the local producers and fishermen. Freshness, authenticity and seasonality on the table are all guaranteed by hand processing of all raw materials some of which are taken from the Garden, which the Chef personally takes care of.
Chef Santino Corso, began his work experience at a very young age in restaurants such as La Scuderia in Palermo, Villa Igea and Le Antiche Mura. His hunger for knowledge and experimentation led him to London, where he learned the best techniques of international cuisine alongside the brigade of the two-starred chef Michel Roux as Junior Sous-Chef, to then continue his path and enrich his experiences collaborating as Sous chef at the “Plateau”, a starred restaurant in the heart of London. In 2017 he won the award as Best Chef under 30 in Sicily and finally in 2018, he started his career as a Chef at the Charleston restaurant in Mondello.
Today, at the age of 33 his best dream come true, he opens his La Strummula restaurant, inside Il Borgo di Ciàula hotel.
“Research, Tradition and Development” is his motto as a matter of fact that his cuisine starts from local products of a unique territory, with a strong culinary tradition, every day experimenting to bring the best Sicilian flavours to the table.
Tommaso Stancampiano - Chef Restaurant Locanda del Gusto
The history of chef Stancampiano begins inside the family walls, thanks to his mother and grandmother who teach him the first cooking secrets. His working career began when he was very young, he left for Tuscany, continuing his adventure first in Rimini and then in Calabria. Back in Sicily, with a very wide knowledge background, he begins various collaborations in Palermo, when he meets Daniela Sclafani, who at the time was in charge of some start-ups of new emerging restaurants, including Locanda Del Gusto, which sees the chef Tommaso take the reins of the kitchen. Here he felt free to express his art, telling his passion through the dishes.
Locanda del Gusto’s menu is based on local cuisine with a real combination of family traditions and modernity.
Among the main dishes that distinguish chef Stancampiano we have a great classic of Sicilian cuisine, we are talking about egg with peas, a simple dish, here revisited in its most sublime essence. In fact, at Locanda del Gusto we find it as breaded and fried “Poche egg” accompanied by a cream of peas and sheep's milk ricotta like locally produced, all the products served on the restaurant table.
All the recipes of traditional Sicilian cuisine are served with an important reinterpretation of flavours, which remind us of the traditions with each taste.
Credits to Alessandra Provinzano e Federica Magro - Copywriter -Interlude Hotels & Resorts
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