RECIPES
MARTINA CARUSO BORN IN
AGE
RESIDENT IN
Milazzo (ME)
29
Milazzo (ME)
RESTAURANT NAME
OWNER
Signum
PARTNER
RESTAURANT CONTACTS:
EMPLOYEE
Malfa – Salina – Isole Eolie via Scalo 15 – Aeolian Islands hotelsignum.it
PREVIOUSLY WORKED AT
La Rosetta al Pantheon, Open Colonna e Pipero al Rex di Roma; La Torre del Saracino a Vico Equense (NA); Malabar a Lima (Perù)
SEATING
40
SOUS CHEF
MOST LOVED INGREDIENT
Stefano Zanini
Eggplant
AGE OF SOUS CHEF
LEAST LOVED INGREDIENT
23
Things that are not good
KITCHEN BRIGADE
THE DISH OF A LIFETIME
Mattia Spalletta, Sara Lopes, Marco Ferretti, Francesca Follone, Angelica Pantò, Francesca Barone, Valerio Maratona, Lavinia Grenga, Mhamed El Mselek, Youssef Takhmoune, Morlaye Tourè IN THE DINING ROOM
Luca Caruso con Alberto Triolo, Riccardo Basile, Azzedine Takhmoune, Graziana Randazzo, Chantal La Mancusa
My Father’s (Michele) baddottole in broth (bread, egg, cheese dumplings, cooked in vegetable broth) MOST REVERED MAESTRO
I met several life and work teachers during my journey: everyone left me with something
MOST RESPECTED PEER COLLEAGUE
Caterina Ceraudo (she first mentioned me in the June issue of Gambero Rosso!) MY CUISINE’S HASHTAGS
grounded, respect, ingredient, tradition, fun FAVOURITE RESTAURANT ABROAD
Asador Etxebarri in Atxondo (Bizkaia - Spagna) WINE ABOVE ALL OTHERS
Champagne
SOMMELIER
Luca Caruso con Jada Parisi, Mattia Moro COCKTAIL BAR
Raffaele Caruso (bartender) con Josefine Truppel e Paolo Monello
HAD I NOT BEEN A CHEF I WOULD...
…I don’t know, maybe medical school, or photography…
LAST DOWNLOADED ALBUM
DISHES PRESENTED:
Playing the Piano di Ryuichi Sakamoto
Bagna cauda with raw sea urchin Confit mackerel, green olive soup, bufala and candied capers Mismatched pasta with mussels, zucchini and Ragusano cheese Milk, chocolate, coffee and carob soup
LAST BOOK READ
Dinner with Darwin. Food, drink and evolution, by Jonathan W. Silvertown
by Paolo Cuccia - portrait by Lido Vannucchi – photos by Giò Martorana and Lorenzo Rui
GAMBERO ROSSO
42
JULY-AUGUST 2019