Vincenzo Candiano was born in Scicli (Rg) and graduated in 1998 from the hotel management school of Modica. Since 2002 he has worked as a chef at the Locanda Don Serafino restaurant in Ragusa Ibla (Rg). In 2006 he did an internship at the two-star Da Caino restaurant in Montemerano (GR – Tuscany), thanks to chef Valeria Piccini. His style has always been characterised by passion and humility, allowing him to find inspiration in even the simplest experiences. This approach has gained him two Michelin stars, the first obtained in 2007 and the second in 2013.His cuisine has been appreciated throughout Italy as well as abroad, in Shanghai, New York, Dubai and Malta. His recipes have been included in several cookbooks, both Italian and not. Amongst more experienced and titled colleagues, Candiano considers himself self-taught, however he realizes that every new dish expresses a highly personal style. His cuisine, in fact, is based on the flavors and memories of Sicilian culinary traditions, especially those of the south-eastern Hyblaean territory..To ensure this, he uses almost exclusively local raw materials, preparing regional dishes that have contemporary aesthetic and conceptual characteristics. One of his most representative dishes, which is especially appreciated by customers at the Locanda Don Serafino, is Fresh black spaghetti with sea urchins, ricotta cheese and cuttlefish, where the velvety ricotta counter-balances the pronounced briny taste of the sea urchins. This recipe strongly recalls the Hyblaea of his childhood, an area where the maritime reality coexists with the scents and flavors of the countryside.
Tuesday, 6th November
08:30 PM - 11:30 PM
Kerry Hotel (Ballroom, Level 1) - 38 Hung Luen Road - Hum Hom Bay