CICCIO SULTANO

Ciccio Sultano is the pioneer of modern Sicilian gastronomy, chef owner of two Michelin star restaurant Duomo in Ragusa and a true food craftman. 

To understand the Italian chef, you must first understand his earliest influence, Sicily - the ancient, Italian island of his birth. If Italy is a country passionate about its history, produce and cuisine, then Sicily is hailed, as the locals will tell you, as a ‘continent’ with its own history.

Physically detached from the mainland and closer to Africa than Europe, its peoples - from the earliest Sicanians of the Iron Age, to the present-day Italians - have adapted over millennia to invasion and foreign domination. Phoenicians, Greeks, Arabs, Normans and Spaniards have come and gone, leaving behind influences of their food, wine and customs that Sicilians have absorbed and melded to their own, creating a unique gastronomic treasure trove.

Against this backdrop of uncompromising commitment to region, food and wine, the young Ciccio’s benchmark was set at a very young age, and led to his multi-faceted and international culinary world of today.