Young Sicilian Chef Gabriele Camiolo along with his culinary brigade interprets the passion of the Tasca d’Almerita for good food, a deep and rich gastronomic history that combines the lessons of the “monsù” (cooks of the Sicilian and Neapolitan aristocratic houses) and the peasant knowledge of the ancient Sicilian fiefs, reaching up to the present day. A journey of taste and ethics that goes through the concept of “short kilometer”: a system of gardens supplies 70 percent of the produces used in the kitchen. The ancient grains for bread, pasta and other genuine products come from Regaleali estate. Among these, the bread of Capofaro, awarded by the Gambero Rosso 2018 Restaurant Guide as “Best Bread on the Table” in Italy.
Breakfast at Capofaro is a chance for guests to explore Sicilian cuisine and its deep rooted traditions. In the kitchen, the day begins with the ritual preparation of fresh ricotta cheese and yogurt while Capofaro’s celebrated bread is baking. Typical Sicilian pastries such as bombe, graffe and sfinci are baked every morning by our pastry team, with the promise to delight all senses. For the 2021 season, we have introduced three different breakfast journeys: Signature, Wellness, and Full Breakfast/Brunch. Each journey offers the opportunity to taste a bounty of Sicilian excellences, a great start for a great day.
Capofaro describes his idea of Sicily in the kitchen: traditional recipes and original creations are made with the knowledge of local ingredients from produce grown in our garden. Our bread, jam, ricotta, marinades and pickled vegetables are all made here in the Capofaro kitchen.
“Being on the greenest and most agricultural island of the Aeolian Islands, surrounded by the Mediterranean Sea, with the possibility of drawing on a luxuriant vegetable garden and a large group of passionate local producers like us, offers a variety of simple, seasonal dishes, with a very short supply chain and respectful of the environment. ” Chef Gabriele Camiolo promises to find the trait-d’union between the story of typical Aeolian products and the gastronomic heritage of the Tasca d’Almerita family. This ancient yet very modern know-how is made available to guests who want to try their hand at culinary experiences with ingredients and recipes from the estate.
The full immersion in an ecosystem linked to wine is the basis of menus where the dishes interact with the labels and the Tasca d’Almerita estates. Tasca d’Almerita have been cultivating the land with care and passion for eight generations. Today they manage five estates in five distinctive territories across Sicily: Regaleali, their family home, Tascante on Mount Etna, Whitaker on Mozia Island, Sallier de la Tour in Camporeale, Capofaro on Salina Island.
Tasca d’Almerita’s love for wine is splendidly complemented by their flair for hospitality, with Capofaro being a bright testimony of it.
