"It’s hard to happen by chance at Maurizio Massa’s. Rosolini is not a touristic destination and a restaurant and pizzeria in the middle of nowhere clearly doesn’t invite to stop. Self-trained by definition, for Massa, Corrado Assenza has been a friend capable of «reprimanding him many times» and supporting him in refining his passion for raw materials and their understanding, for seasonality so that he helped the chef «see the light».

A light that shines in his choice of ingredients and sometimes unexpected pairings. As with burrata, sea urchin, cocoa beans and candied bergamot which are enclosed in ravioli. Or when he transforms cuturro, an ancient polenta made with broken wheat, in an arancino with sausage and cabbage from Rosolini on a fondue of Ragusano PDO. Or in the obstinate use of the aromas of citrus fruits, «a local tradition of using the peel of the citrus fruits discarded in the plates at the end of the meal».

It’s these memories that guide Maurizio, helped in the dining room and in the cellar by his brother Emilio. Pizzas are also rooted in the local region, as proven by Parco delle Madonie, with fresh wild boar sausage and provola from Madonie, Palazzo Acreide with pork fillet, truffle from Palazzolo and shaved ragusano PDO, Quattro formaggi sicula with pecorino and Vastedda del Belice. The only regret is that is that he really is off the beaten track. But it doesn’t matter. Many like us have arrived in Rosolini thanks to word of mouth. And nothing is better than word of mouth".


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Carlo Passera
fonte: https://www.identitagolose.com/sito/en/44/31363/dallitalia/our-small-food-guide-of-noto-where-to-eat-and-sleep-well-in-the-pearl-of-sicilian-baroque.html

Local reported by Petra (ed)

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