CHEF’S GUIDE TO SICILY

Famous for its picturesque beaches, Sicily, the little ‘boot’ at the bottom of Italy, has a rich culinary scene. With Sicilian and Brazilian heritage, BOSSI Sous Chef Mauro Tavares shares his culinary guide to Sicily.

What three words best describe Sicily?

Gastronomy is the heart of everything I do, so the best words to describe Sicily would be cannoli, cannolo and cannolu!

What makes Sicily’s food scene so unique?

Sicily is renowned for its street food – outdoor vendors can be found almost everywhere you turn. For taste and freshness on the go you must try:

• Arancini, crumbed and fried risotto rice, commonly stuffed with cheeses, al ragù or al sugo.

• Sfincione, a Sicilian pizza made of focaccia-like dough topped with simple yet delicious ingredients.

• Pani Cà Meusa, a sandwich filled with veal spleen and lung often topped with lemon, ricotta and caciocavallo cheese.

What are some of your top restaurants and bars in Sicily?

Me Cumpari Turiddu is built upon the traditional Italian value ‘the door is always open and the table is set’. Eating here is a nostalgic experience as though you are in Nonna’s kitchen enjoying a home-cooked meal. Tenuta Capofaro is a dining destination that harvests fresh ingredients straight from their own garden, ensuring quality and freshness is at the forefront of every meal. Cortile Verga is a sophisticated cocktail and raw food bistro nestled within the courtyard of a 17thcentury Baroque palazzo that curates cocktails using seasonal and mostly local herbs and fruits.