SIGNATURE
Spaghetti al Nero di Seppia Principe Cerami San Domenico Palace TAORMINA
A jewel in the crown of Four Seasons’ collection of historic
history,” explains Mantarro. “The idea behind this dish
properties in the Mediterranean, the newly rebranded San
is to use the full seppia. With the less ‘noble’ part we
Domenico Palace and its signature restaurant Principe
make the ragout; with the ink we make the pasta; with
Cerami draws on its location – perched above the Ionian
the tender body we make the raw seppia tagliatelle; and
Sea near Mount Etna – to offer an authentic taste of Sicily.
with the head we make the crispy decoration that goes
Here, Executive Chef Massimo Mantarro showcases local
on top.”
ingredients and traditions, a concept embodied by his homemade Spaghetti al Nero di Seppia.
Complemented by zucchini blossom, used both in the cream and for an eye-catching finish, the dish showcases
“There is nothing more Sicilian than pasta with fish,
the area’s fishing traditions. Concludes Mantarro: “This
especially when the cuts used aren’t those chosen for
reinterpretation not only brings a modern Sicilian flair
the daily fish market, but the parts that are precious to
but also a mixture of contemporary techniques, which
the local fisherman and richest in flavour and culinary
respect the ingredients and are 100% local.”
