For Fabio Natoli, cooking means “innovation” but with a categorical imperative: using Sicilian products, such as anchovies and sardines, ingredients that embellish every dish, which have the flavor of the real kitchen, the best one, that of the grandmother
The culinary tradition of Cefalù and the Madonie lands
Rich with influences of the past and of the cultures that inhabited it, the gastronomy of Cefalù brings with it the traces of an ancient and spicy cuisine, enhanced by the great number of products that Sicily has to offer, that come both from the land and from the sea. The food and the rich culinary tradition make of a city like Cefalù a true hallmark: the discovery of recipes and gastronomic specialities such as the famous pasta a taianu (pasta in a saucepan), is the crucial “stop” for every traveller, every visitor or citizen. The food at the centre of an experiential path that traditionally combines the creativity and innovation of local chefs like Andrea Berton or Antonio Di Maggio who, like many young chefs, have returned to Sicily to enhance and promote their land through cooking.