octopus potato salad with diced potatoes, olives and celery in a red cabbage leaf three-citrus mahi-mahi tartare with citrus skins, ginger and a pink salt citrus juice Zucchini and shrimp gnocchi phyllo-wrapped grilled pineapple with pistachio, and lemon almond cake family invited her to spend time in Copenhagen, where she cooked at Le Sommelier, which Fodor’s calls the “grande dame of Copenhagen’s French restaurants.”
Today, Cicala reads culinary books, magazines and articles, and asks countless questions. She is also an avid diary-keeper and intends to write a book. Cicala says she never relies on a fixed repertoire; she knows that the key to great food is using the best and freshest ingredients available. When the market gives you lemons, you make lemon almond cake.