Connected from the kitchen of his house, a few steps away from that of his restaurant – the Cathedral of Ragusa Ibla, two Michelin stars – the Sicilian chef Ciccio Sultano is ready for the now usual appointment #Dinner time on Instagram page of @LaCucinaItaliana that every day at 17.30 sees our director Maddalena Fossati interview the great chefs of Italy.

A typical day in quarantine

We spontaneously browse the belief that we see behind Ciccio Sultano: a jar of cookies it is the cue to let us tell you about his days in qurantena. ”I wake up very early, around 4.30, because I go to bed at 20.30-21. I read the newspapers, I drink a long hot double coffee and eat some sugar free biscuit that I had the kids prepare. I am doing good, I weigh everything, I have reduced sugar and salt and I am thinner. With my wife Gabriella (general manager of the restaurant) we do some gymnastics with videos on Youtube, then I dedicate myself to gardening and DIY and after clet's kill together. We try to cheer ourselves up even if we have "no" moments: sooner or later we will have to start again and we will start again in a big way. Themes like the relationship between man and nature, sustainability will be at the center of my world and I hope it will be so also for the powerful of the Earth who will have to help us heal our Planet. Then I think the future will be there sharing and, why not, the barter".

Ciccio Sultano's kitchen at home

But what does it cook Ciccio Sultano? For example the Chicken With Peppers, onions, garlic, herbs, blended with marsala and accompanied by potatoes, a chicken broth, the pasta with garlic, oil, chilli pepper. "I did it in a fairly homely way then I discovered the version of my chef Marco Corallo who first roasts the garlic in a pan with the oil until it is golden brown, then removes it, continues the preparation of the dish and, when the spaghetti are ready, put it back on the dough, nice crispy. And I recommend you, if we use our Italian red garlic we don't take away the soul, let's eat it that digests that too! ".

How does Cicco Sultano pizza

In his kitchen the chef also has an oven for Pizza. Here is how it prepares it: “I recommend using 70% of durum wheat flour and 30% of soft wheat, 800 ml of water on a kilo of flour, 8-12 g of brewer's yeast, 12-15 g of salt, 40 gr of olive oil and 40 gr of honey. We knead at 25 degrees, then let it rest for an hour. When the dough has risen, we make some loaves, let it rest for another hour and then roll out the pizza. Bake at 240-250 degrees, then lower to 220 degrees and cook 6-7 minutes. Now let's take the pizza out, season it and put it back in the oven to finish cooking. I love margherita or la Norma with fried eggplant and salted ricotta. Gabriella 's pizza instead includes cheese and thinly sliced ​​onion and marinated with sage and oil. I also add spinach and pecorino ”.

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