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Al Duomo in Ragusa Ibla

been more than 20 days after our visit to Ragusa Ibla (only the fabulous location is worth a visit) but I can still feel the flavor and I is not never seen distance of days I could still feel the emotion that I have raised a few dishes. Just arrived they made us choose the table and came in person to Ciccio take orders, I also had a special recommendation by Daniela but the formal service we really enjoyed and to chat with the chef who is with the young boy in the room and prepared made the evening even more enjoyable. We both chose the tasting menu, great as to create specially by the chef, I just asked to try a few dishes that I had been curious about the paper. Even in the choice of wine we took advice from Ciccio and although we knew that fish would be the protagonist, we focused on a red Rovitello Benanti Etna Rosso 1999.

begin with a welcome which was a fresh tomato sorbet.




The delicious bread basket and really varied







Purtroppo a distanza di tempo non sarò precisissima.



- Ricci di mare con ricotta, gambero bianco e latte di mandorla, cernia anguria e martini dry.

















- Tartare di dentice con senape, gambero rosso con salsa di coralli e ricciola e foie gras con sorbetto di pina colada.

-Spaghetti con ricci di mare, ostriche e salsa di asparagi

- Cicala di mare con miele di rosa canina

- spaghetti with tuna roe flavored with lemon

- Crispy red mullet with pizza sauce and buffalo mozzarella zucchini Palermo

- bassoon potatoes and meatballs with cuttlefish Ragusa pork with sweet almond sauce

- Lasagna fifth quarter of boiled beef with honey sauce

- Variation of lamb skewer with guts, stuffing shoulder with Arab and chops crusted with bread crumbs, pine nuts and almonds accompanied by a bowl Copper beans stewed

- predessert: sorbet fishing in basil sauce

- cannoli with ricotta ice cream and almond sauce prickly pear. (I had requested when ordering)

- cold coffee and chocolate South African cocoa with whipped cream and ice cream with cardamom. (Chosen by Ciccio to Luke)

Petit fours





Account tolale two tasting menu € 240, 41 wine and the rest water total 287 euro.

I can only say that the few times I happened to be find a great tasting, even if such a variety of different fish and cooked divinely, the raw material exception, the raw impressed me and if ever there were stupid controversy about Ciccio Sultan and his restaurant this evening I can disprove all of them, When choosing the tasting (which is explicitly written by hand) I asked if it was possible to enter a couple of dishes that had intrigued me and there was no problem, the two menus are identical except for both sweet and there we really enjoyed a wonderful dinner that will remain in my memory forever. Thanks to Ciccio to us delighted with the food, fascinated with his talent and delighted the evening with a sympathy and excellent service supported by a young team and prepared.


Via Duomo Restaurant Captain Bocchieri,
31 - 97100 Ragusa - Ragusa Ibla
Location Tel: + +39 0932 651265

http://www.ristoranteduomo.it/

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'm back!

Sicily I really liked it, you have so much to see and tell, but unfortunately I have just returned to undeclared work and I did not even 5 minutes ... but I leave you a nice picture Nature Reserve Vendicari where I got a nice bath and then I have absolutely cambiare colore al blog...Ciccio Sultano...o meglio il grande Ciccio Sultano...con parole gentili mi ha praticamente fatto capire che il rosa, bhè NUN SE PO VEDE'! :-)

Dovrei fare un sondaggio oppure mi fido del grande chef ?

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clafoutis with prunes

Tanti auguri a me...tanti auguri a me...e si sono 29 e voi vi chiederete che sto facendo a casa alle 21.40 al pc invece che fuori a festeggiare...semplice da oggi sono in ferie e dopodomani parto per la Sicilia e quindi festeggerò lì, però prima di partire ecco una ricettina fresca e leggera.

Ingredients

500 g of pitted fruit (perfect apricots, prunes, fruit but with a little water)

120 grams of flour

4 tablespoons sugar

350 ml of skimmed milk

1 / 2 tablespoon baking

Wash and pit the fruit, take a pan (preferably zip) with parchment paper and coat well, including the edges (avoid the leakage of liquid), place the fruit on the bottom right carpeting the entire surface, of course, in the case of the plums cut in half and place them with the part where there was the core below. Beat eggs with sugar, add the flour and baking powder slowly while stirring, add the milk, pour the mixture into the pan. Bake at 160 degrees for about 25 minutes, let it cool in the oven just a little 'open. You can garnish with syrup to taste, I cooked a little left of plums with a bit 'of water and sugar and poured over it.