Via Capitano Bocchieri, 31
Have you ever seen such a street? Baroque in style, neither wide nor narrow in size. The far end beholds the unmistakable dome of the Duomo of Ibla in the background. On this ‘via’, small and beloved, open the doors to the restaurant of Ciccio Sultano. A bourgeois interior exposes an old apartment transformed into a dining room with 40 seats intimately distributed in various rooms with coveted angles inside Palazzo La Rocca. This very location provided the set for the film Divorce Italian Style with Marcello Mastroianni.
Aprons and jackets
GABRIELLA CICERO
She holds the fundamental role of general manager, that which organizes and seamlessly knows at any moment what is about to happen; one with their ‘pulse’ on the situation, as they say. Having embraced Ciccio Sultano’s projects to the core, Cicero is able to see even farther. By finding balance between the thoughts of the chef, both explicit and nondescript, she choreographs an entire team, acting with an equal dose of reason and humanity. A self proclaimed mediator, she is simultaneously impulsive and equipped to manage the continual and sometimes futile stresses of restaurant life.
APRONS AND JACKETS
At the helm of the dining room.RICCARDO ANDREOLI
At the helm of the dining room, there is Riccardo Andreoli, from Verona, who has previously worked for twelve years at the three-star restaurant La Pergola in Rome.
«I arrived in Rome with the plan of gaining a valuable experience – Andreoli says – and, actually, from runner, I raised to chef de rang. Afterwards, drawn by the fame of Sultano and by a certain love for Modica, I found myself first in charge of the dining room at I Banchi and now of the dining room of Duomo, Ciccio Sultano’s restaurant».
Welcoming guests is an act made of availability and accuracy, of smile and politeness. It is a fundamental feature and it always must be perfect.
«Serving is an art – Andreoli highlights. It means welcoming guests, making them feel at ease and, at the same time, at the centre of a performance where all the elements, curated in the details, come together to create a small, great magic».
APRONS AND JACKETS
GIUSEPPE CALVARUSO
Giuseppe Calvaruso is the sous-chef. Born in Palermo, he had his first kitchen experience at the age of fourteen.
In Duomo, he finds a job in his blood, allowing him to live each day as if it were his first inside the kitchen.
Right arms
The kitchen of Ciccio Sultano is a hub for training and teaching, giving priority to personal and professional growth. In this training camp, study and improvisation reign. Much like a jam session that sounds without interruption, one alumnus have emerged: Marco Corallo – right arm and executive chef to Sultano and leader of the casual concept, “I Banchi”.
Menus
In reading a menu, you learn a lot about the character of the chef: in many ways, it is a public confession. In those of Ciccio Sultano, a sense of tangibility jumps from the page (Blue sea Omega 3) along with sentimentality (…three sauces, three valleys, three dialects), seasoned, perhaps, with an air of adventure (Do you want me to be the chef? Or, Seconds to those who…?!). In loo of libations, take note of two lists: Alcoholic Kitchen, a series of splendid cocktails and “1 cl”, a whimsical invitation to drink with pleasure and judgment. There is also space for menus with high offers at low prices.
See the menu >
See the wine list >
Reserve a table >
IT’S ALWAYS THE RIGHT MOMENT
A dinner as a gift
A great wine cellar
Descending into the cellar is like entering a cave of wonders. The treasure of bottles is vast and yet focused. Labels from Sicily, Italy, and the great wineries of France, important verticals of historic vintages, sparkling wines, champagnes, rare liquors and bottlings with whom, and upon whom, to meditate.
An inquisitive and solid cellar: a mirror of Sultano’s cuisine.
