Pasquale Caliri, sicilian, studied in Alma, at institute of hight cousine of Gualtiero Marchesi.

Now is the headh chef of “Marina Del Nettuno”, exclusive restaurant in majestic scenary of “Stretto di Messina”.

His cousine is an expression that flowse trought traditional sicilian style and international fusion.

He is passioned about avangarde cousine that amplified his knowledge in many restaurants in Italy, the Orient and in the Usa.

The most significative collaboration was with “Joia” a michelin star gourmet vegetarian restaurant in Milan.

Among his significant teachers incluted the great pastry chef Paco Torreblanca. His cousine is attentive to the “roots” of taste, refined and minimalist.

Experience and extreme attention to raw materials translate into results that continue to “excite”.

Numerous claims not only the public but also the press and international critics.
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