Regaleali @ Tosca | Certa

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Regaleali @ Tosca

Written by Certa Team

How to wrap up this inspiring Sicilian immersion when you’re 10,000 km far from @tenutaregaleali? We went to @toscadiangelo for a dive into some traditional regional flavours. Chef Angelo @aglianoang2000 creates vibrant, visually astonishing dishes that honour seafood’s elemental flavour and the timelessness of Sicilian cooking, recalling the original tastes from his childhood. As a son of a fisherman, he born with sea salt in his bones.⁣

Highlights of the lunch: ⁣⁣
🍅 Ricotta mousse with cherry tomatoes and arugula pesto
🐟Fresh Blue Fin tuna with eggplant and Salmoriglio sauce, Kaluga caviar ⁣⁣
🍚Hokkaido sea urchin risotto ⁣⁣
🐠Seared line caught sea bass with artichoke, potatoes and mullet bottarga ⁣⁣
⁣ ⁣
To complement the flavour of the dishes, we selected two bottles from @tenutaregaleali: ⁣
🔴 We started with some elegant and fine Sicilian effervescence: Almerita Brut 2016, metodo classico (+ ageing on the lees for 24 months)⁣
🔴 We continued with @tenutaregaleali’s grande dame Chardonnay - Vigna San Francesco 2016. Pleasantly intense with lush notes of ripe bananas, nutmeg & vanilla. It proudly boasts ample amount of richness and freshness in equal measures. We enjoyed it with the branzino. ⁣

Last but not least: Tosca takes its olive oil very seriously. According to your tastes, you can choose a milder, fruitier or something with a more intense flavour to go with their soul-restoring, freshly baked bread. @tascadalmerita extra virgin olive oil represent the essence of Sicily and the uniqueness of each Tasca’s estate. After @tenutaregaleali and Mozia, they began producing oil from the Etna volcano area at the Tascante estate, as well as oil from @sallierdelatour, with characteristics typical of the soil from the Jato Valley, and finally oil from @capofaro, from the “tropical” climate and volcanic soils on the island of Salina. ⁣

A warm thank you to Chef Angelo!

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