Cover (Photo: courtesy of Grissini)
(Photo: courtesy of Grissini)
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Grissini
Chef de cuisine Valerio Mandile charts a course for Sicily with a menu that’s equal parts nostalgia and finesse
Grissini’s culinary tour of Italy continues its journey south, arriving in Sicily this month under the deft hand of chef de cuisine Valerio Mandile. Known for his refined takes on regional Italian cooking, Mandile presents a menu that captures the sun-soaked vibrancy and layered traditions of the island, where seafood, citrus and spice play in vibrant harmony.
The experience begins with delicate yellowfin tuna carpaccio, brightened with lemon oil and paired with white asparagus for a clean, elegant start. Next comes a show-stopping squid ink trenette, its deep brine balanced by the sweetness of raw Sicilian red prawn. To finish, Mandile offers sigarette siciliane, a classic Sicilian dessert of crisp shortbread cylinders piped with cinnamon-scented sheep ricotta and finished with a touch of dark chocolate—light, fragrant, and unmistakably Sicilian.
Above (Photo: courtesy of Grissini)
Above (Photo: courtesy of Grissini)
(Photo: courtesy of Grissini)
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Available from April 15 through May, the menu spotlights Sicily’s coastal bounty—from pristine seafood to sun-bright citrus and time-honoured recipes reimagined with finesse.
Visit hongkong.grand.hyattrestaurants.com to find out more
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