Octopus mon amour
Our guests do not come here just because they want to eat well, but also because they want to experience new emotions. Skin is one of the latest dishes by Ciccio Sultano, where the technique totally engage both the chef and the guest. In this culinary creation, the combination of the elements produces something completely unexpected. If cooking is a combinatorial art, with this dish, it goes to the next level, and it becomes Art with the capital A.
The octopus is boiled for a few minutes at the table in an infusion of water, fresh herbs, lemon and green tea. It takes just two minutes, and then it is placed on a base made of two sauces: the first is a sauce of mussels (prepared using only the yellow part of the mollusc) and the second one is a sauce obtained from the baby octopus’s head. The finishing touch performed by restaurant manager Riccardo Andreoli is spraying an essence that recalls the skin’s fragrance, made by extracting and mixing notes of myrrh, mushroom, sandalwood and cheese, linked together by the vodka. It’s a unique, intriguing experience, similar to falling in love.
Ciccio Sultano
A practical mind
