Claudio Trovato finishing a plate at the pass, in his white jacket, in his kitchen.

Chapter I · The Dishes

Matter,
set on stage.

Italian cuisine with Sicilian roots and an international reach. Choice ingredients, technique, and a precise idea of elegance: every dish has the rigour of the gesture and the grace of the detail.

Creamy risotto with a poured sauce, broccoli and crisp wafers.

The signature

The award-winning risotto

Risotto with date bottargablue cheese and figs, on crisp wafers

The recipe that earned me a page in Riso Gallo's «Tutti i risotti del mondo» (All the Risottos in the World): creamed rice, date bottarga, blue cheese and figs, on a wafer that shatters at the first spoonful.

A small collection

Thirteen dishes and one gesture. Sea and meat, Sicily and the world — the same measure.

Layered salmon and avocado tartare with a crisp wafer on a golden plate.

Sea

Salmon & avocado tartarecitrus and a crisp wafer

Layered, with citrus and a squid-ink wafer: freshness and crunch on a golden plate.

Glazed fillet with rosemary, golden potatoes and sautéed greens.

Meat

Fillet with rosemarygolden potatoes and greens

Tradition, no shortcuts. Pink centre, glazed crust, a sprig of rosemary scorched to scent it.

Raw prawn with red beetroot petals, blueberries and threads of chilli.

Raw

Raw prawnbeetroot, blueberry, chilli

The raw sea dressed up for a feast: the sweetness of the prawn, a tart note of blueberry.

Colour

Courgette rollson a rainbow of sauces

The dish that plays with colour: a veil of courgette, a delicate seafood filling, sauces like a palette.

Fish

Fish filletcitrus tabbouleh and flowers

Crisp skin over citrus tabbouleh, edible flowers and a coral sauce. The scent of the Mediterranean.

Golden Sicilian arancino resting on a basil cream.

Sicily

Arancinoon a basil cream

A golden casket, a molten heart, on a basil cream. My island in a single bite.

Seared fillet with vegetable creams, powders and drops of reduction.

Fine dining

Fillet, creams & dropsthe art of balance

Pink centre, vegetable creams, powders and drops of reduction: every element in its place, nothing in excess.

Octopus carpaccio with prawn, citrus and a julienne of crisp vegetables.

Sea

Octopus carpaccioprawn, citrus, crisp vegetables

Octopus and prawn, citrus, a crunchy julienne and a strawberry: out of place in just the right way.

Glazed shank over yellow saffron risotto and vegetables.

Braised

Glazed shanksaffron risotto

Braised long, glazed until it melts, over a yellow saffron risotto and crisp vegetables.

Crisp fried millefeuille with a sauce poured at the moment.

In the room

Crisp millefeuillesauce poured at the table

Golden layers and a soft heart, finished in front of the guest with a sauce poured on the spot.

Beef Wellington in pastry with sautéed vegetables and a crisp wafer.

In crust

Fillet in crustvegetables and a crisp wafer

A pink heart wrapped in pastry, sautéed vegetables, a crisp wafer. A classic, done as it should be.

Glazed sliced beef with asparagus, confit tomato and two creams.

Grill

Sliced beefasparagus and two creams

Glazed, with asparagus, confit tomato and two vegetable creams: balance and substance.

Duck cooked two ways with savoy cabbage, hazelnuts and a brown jus, on a dark plate.

Fine dining

Duck, two wayscabbage, hazelnuts, brown jus

Crisp leg and pink heart, a savoy cabbage parcel and hazelnuts: the woodland on a plate.

Aubergine parmigiana served tall, with blue cheese and basil.

Garden

Parmigiana, built tallaubergine, tomato, blue cheese

The parmigiana of always, built upward: layered, melting, with a heart of blue cheese.

Raw seafood with sprouts, diced mango and citrus on a golden base.

Raw

Raw sea with herbssprouts, mango, citrus

Raw fish beneath a tiny garden of sprouts: sweetness, acidity and many textures.

Sea bass carpaccio with endive, edible flowers and drops of reduction.

Sea

Sea bass carpaccioendive, flowers, citrus

A veil of sea bass, crisp leaves and edible flowers: the sea, light as a drawing.

Spiral vegetable tian with a fish roll and a green chilli.