Chef Salvatore Pecoraro

For me, cooking is a daily passion. My satisfaction is to make people happy to eat.

40 years of home cooking experience on Mediterranean and typical Italian dishes. I'm able to cook all kind of pasta with all the Italian sauces (ragù* sauce alla Bolognese with fresh pasta, ragù* with sausage and fresh bacon, etc.) risotti of all kind (mushrooms, pumpkin, artichokes for example or typical Milanese with saffron). The famouses oven cooked pasta (pasticcio di lasagna alla bolognese, anelletti (little ring shaped pasta) a forno alla "palermitana", pasticcio a forno with pumpkin or broccoli with pasta called "ziti". Meat in typical ways ( saltinbocca alla romana, cotolette alla Milanese, etc.). Something ethnic ( cous cous with meat or only vegetables, Mexican dishes). Recipes with fish, pasta with sarde, spaghetti with clams both white or red, squid and shrimp fried, risotto alla marinara or shrimp and green zucchini.

Starters (cheese cream with walnuts, bagna cauda with raw vegetables, panelle, etc.) and desserts (my tiramisù is a must or typical ancient Sicilian recipes ones, pignolata, cubata or fried bread with ricotta cheese).I'm fast to learn and I respect time and people.

For who need it's possible to create a vegetarian menu.

*(ragù is an Italian term for sauces usually with meat but there are also vegetable ragù or ancient ragù of poor people with patties made with bread, eggs and cheese, very good one)