The definition that suits me best would be of being Gattopardiano, it is because of my calling and character. The claim that Sicilian cuisine’s tradition does not lie at the base of my passion for cooking would be, therefore, genuinely unfair.
Furthermore, from tradition it is possible to offer an idea of “sicilianity” that has evolved through food, experimenting and modernizing, aiming for excellence.
Maestros such as Ciccio Sultano or Pino Cuttaia, as well as rising stars like Toni Lo Coco, have indicated, still keep doing so, a path I would love to be able to follow.
One must never abandon its roots, but rather integrate, enrich and complete them while yet holding firm to the route to the North Star.
It is possible to travel and go around the world, discover new places, and learn new languages, without ever losing one’s accent.
Knowledge, research, confrontation and curiosity represent Esperanto, nonetheless, our accent is the tradition.
Tradition is who we genuinely are.