Rereading the magical words of Giovanni Verga in History of a blackcap, we understand that Pietro D'Agostino he wanted to dedicate the restaurant to his great countryman; an allusion that seems to us superstitious … Unlike the caprine of the Verga, in fact, D'Agostino managed to leave the "cage", he migrated touching the four corners of the globe and returned to the winning nest.
After the hotel school, she has in fact tried several master's courses in the kitchens of the United Kingdom, Africa and America, she has not even disdained Switzerland, and the repertoire of celebrities that has had the boast of feeding has been multifaceted: from the Queen of England to Juventus players. In 2002, after the long long flight around the world, he returned to his Taormina as chef of Gattopardo (literary quotes in this story is not lacking), the restaurant of Mazzarò Sea Palace.
Only a year later he opened up La Capinera together with the sisters Giorgia (in the dining room) and Cinzia (sommelier). His bet is made of loyalty to Sicilian flavors: "I do not have Russian caviar and French foie gras, but only local excellences; if I have to escape with some ingredients, I stay under the Italian sky anyway ", explains the chef. An artist able to enhance the flavors of tradition without betraying the past and at the same time renewing it, adding a brick to a long history of gastronomy.
This talent "I earned it around the world, the real school is the battlefield", says D'Agostino, who, not surprisingly, obtained the Michelin star in 2009. "My star is ten years old", he says with that humble pride that distinguishes his way of doing things. He has come a long way since he was still a child, he was in the kitchen of his house watching the grandmothers at the stove: it is from them that everything started. "Write it down, they are called Giorgia and Vincenzina my grandmothers".
In love of her Sicily and the infinite potential that can express itself in the food and wine field, Pietro D'Agostino creates dishes that look like paintings. Refined, ordered, it is very faithful to the raw material of the territory and to the seasons, but also to personal need to search for the new one. Born in 1972, a Michelin star since 2009, he has a good right to the team of JRE since 2006. He has reworked the recipe you find here, Specifically for Sale & Pepe, as can be deduced from the jokingly allusive title (Sapore di mare, taste of salt … and pepper)
Michelin star since 2009, La Capinera, the refined restaurant of Pietro D'agostino on the seafront of Taormina, is 16 years old. Since 2013 the chef has also opened a cooking school with specific courses for professionals and enthusiasts. In 2016, together with his partner Morena Benenati, he inaugurated the Kisté-easy gourmet (author's cuisine accessible to all, always in Taormina) and a line of local products sold in restaurants and soon also online.
Cristiana Cassé
on Sale & Pepe in January 2019
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