Duomo by Ciccio Sultano, Ragusa

“Our story spans millennia of history, ingredients and recipes that have been layered in the island in the middle of the Mediterranean.
It's a journey through time and space,
that starts with tradition and looks to the future."

Visiting south-eastern Sicily I could not miss a visit to the famous cuisine of the Chef Ciccio Sultano, two Michelin stars, a real reference point for gourmet palates who want to taste the Sicilian land in its most genuine origins.
Quoting the Chef's words, his philosophy: '... in the kitchen, faced with the design of a new dish, I decide on the basis of three principles, identity, belonging and responsibility. It must be, that is, first mine, then Sicilian and finally respectful of the expectations of those who sit at the table.'
Elegant restaurant, several small rooms, classic with thoughtful baroque touches, elegant staff and professional but not set service, a nice experience to try in a city as evocative as the unforgettable Ragusa Ibla.

I chose the menu Wind and Passion, the dishes are not indicated and each course is a surprise.
Although the Restaurant Duomo is renowned for its large winery, during our dinner in Ragusa we decided to taste two cocktails also because the chef @cicciosultano1 is famous in the theme 'Gastro-Mixology', that is the good coexistence of alcoholic mixtures and fine dining.

And it was a good choice, in a nutshell the two cocktails chosen were interesting, from the curious ingredients (like sea water!), fresh, right in combination with the first dishes of entrèe and very scenic to see on the table.
I suggest you try one on the paper if you go to Duomo Restaurant!

Salt water: Hendrick's Gin, "Amaro Amara" (Siliconan red orange liqueur), Black Pepper Essence, SeaWater.

Caliban: Cubia wine 2015 Cusumano, Celery juice, Tequila Ocho Blanco, Sakè Yuzu Yoigokochi, vanilla syrup Bourbon (vanilla bourbon sirup), Tonic Fever tree.

The start of the menu was memorable: noteworthy the Sicilian cannoli with caviar and shrimp and especially the olive that encloses a bean with pistachio grain. .

Saffron noodles with caviar and scallop, one of my favorite dishes, of those you wish would never end.

Major red mullet with lil (crunchy) like a biscuit, on a fried tile of tomato salad and breadcrumbs.

Spaghettone in Moorish sauce 'Taratatà' with tuna bottarga and carrot juice, an exquisite dish.

Continuing on the menu, a truffle ice cream served as a sandwich, brought a little freshness to better enjoy the latter.
For those who love truffles like me it was much more than a pleasant sandwich between the various courses, a tasty little bite!

We then switch to the Mediterranean bluefin tuna, onion extract and meat sauce at the three cookings: strong flavor of the sauce, an almost oriental memory, very good tuna, dish that I really appreciated.

Then the stuffed sicilian black pig, cantaloupe melon sauce, mustard, pure ash potatoes, and an artichoke, I add, to lose your head!

A memorable dessert: pistachio couscous with milk cream, lavender sorbet and flower water!

By the Chef's own admission: 'Giving life to a dish is like improvising in jazz: you can do it a thousand times and every time it's different, because it always reflects the emotions of that moment.'
And your visit to the Duomo restaurant will also be full of emotions.