Beyond the idea of a recipe, more than simply preparing food. We believe that the hand reaching a pantry doesn’t want to just offer the palate an experience, but tell a story through a prepared dish.
About Sicily, about land, about time. About combinations and research. From the pomme d’amour, king of the table, once a decorative bunch placed on the windowsill, going through Salina, small happy island celebrating its salt-cured capers, and to oregano with its twigs dried in the shade of summer freshness. In TQB’s eyes, the table is a destination and the chef a star indicating the route.
