Dry Extract Interview: Chef Ciccio Sultano of Duomo in Ragusa, Sicily

Michelin-starred chef Ciccio Sultano of Duomo.

© Giuseppe Bornò

Chef Ciccio Sultano of Duomo in Ragusa, Sicily

Michelin-starred chef Ciccio Sultano of Duomo.

© Giuseppe Bornò

http://www.falstaff.com/en/nd/dry-extract-interview-ciccio-sultano-duomo-ragusa-sicily/ Dry Extract Interview: Chef Ciccio Sultano of Duomo in Ragusa, Sicily In our Dry Extract mini-interview feature we ask top professionals in the world of wine, food and travel to answer 13 deceptively simple questions in a quick-fire fashion. http://www.falstaff.com/fileadmin/_processed_/9/b/csm_Ciccio-Sultano-Giuseppe-Borno-SCALED_5b4408b343.jpg

Ciccio Sultano is the chef-owner of two-Michelin-star restaurant Duomo in Ragusa and head chef of Giano at the W Rome. He is a pioneer of modern Sicilian gastronomy – his dishes are a continually evolving portrait of the island. He also is a champion of Sicilian wines which make up more than half of his award-winning wine list.

The best advice I ever got

Don't stop investing in yourself, said by Pippo Richetti, a friend. It's a piece of advice that I have followed to the letter.

My life motto

Whoever does not know how to obey will never be able to supervise. And everyone in life has always someone to manage and someone to follow.

I am currently reading

I’m re-reading life.

My most played music track

Anyone who always listens to the same song is either melancholic or poor in spirit. I like all music, except classical music. I particularly like a lot of jazz, funky, and disco. I have also become a good DJ.

If I didn’t do my current job I would be

A DJ farmer.

Skill I don’t currently possess but would like to have 

I would like to work with metals, learn to weld.

My favourite kind of exercise

In the past few years, I have discovered physical activities: the gym and, above all, walking.

I relax while

More than relaxing, I would say that I get myself distracted by watching movies, especially light ones.

I collect

My goals.

My essential newspaper/magazine

Corriere della Sera and la Repubblica.

My desert-island wine

The Chardonnay Tasca d’Almerita, for the white, and the Barbagalli from Pietradolce, for red wine.

I have learnt a lot from

From the crises.

My last meal and sip will be

Roast lamb and Rosso del Conte from Tasca d'Almerita, in the company of the Count.

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