For its 1-year anniversary, Sciccheria to bring Giuseppe Raciti, the volcanic Italian chef, to Romania

Mihai-Alexandru Cristea 29/05/2023 | 15:39

The Sciccheria restaurant, located in the metropolitan area of Bucharest, celebrates one year since its opening and organizes, for its guests, a four-hands dinner, where resident chef Michael Passarelli will cook with Giuseppe Raciti, known for the Michelin star he brought to Zash restaurant, in Catania.

Thus, on June 15, starting at 19:30, Etnavaganza will take place, an evening dedicated to Sicilian gastronomy that consecrated Sciccheria, placing the restaurant in the top of foodies’ preferences. The two chefs will delight their guests with a tasting menu of 7 neo-Sicilian dishes, paired with Italian wines, designed to pay tribute to the minerality of the terroir and the characteristic freshness of the Ionian Sea.

“We wanted to mark one year of Sciccheria with an event that would express our Sicilian DNA very well and that would offer guests a pleasant, memorable experience, like they have never experienced before in Bucharest. The association of the two chefs is an extremely successful one, their passion, curiosity and love for Sicily interweave in two extremely personal, but, at the same time, complementary gastronomic styles”, said Claudia Militello, co-owner of Sciccheria.

The event on June 15 is the first occasion that brings Chef Giuseppe Raciti to Romania. The talented professional nicknamed the “volcanic chef” by the Italian press, has worked in some of the most appreciated restaurants in the world, such as the San Domenico Palace Hotel, in Taormina, the Palace Hotel, in Gstaad and the Kulm Hotel, in St. Moritz. However, he decided to settle in Sicily, the place of his birth, a land that fascinates him and to which he feels deeply connected.

“No matter where I traveled, I always wanted to return home and bring with me everything I learned. I am proud of my Sicilian roots, which I honor through the dishes I create. My gastronomy aims to create a chain of stories, for guests to savor and feel the emotion and soul of the region I represent, from the famous volcano, to the foot of Etna and, further, to the Ionian Sea,” said chef Giuseppe Raciti.

The award-winning chef’s culinary style is extremely refined, apparently simple, and centered around Mediterranean flavors and textures, which thus receive a cosmopolitan, modern approach.

“The event we are preparing will be a declaration of love towards a dear land, which we want to celebrate. The menu created together with Giuseppe Raciti will show guests a modern, highly refined and elegant face of Sicilian gastronomy”, added Michael Passarelli, Sciccheria resident chef.

Guests who want to reserve their place at the event on June 15 can do so by sending an email to claudia@sciccheria.ro. The cost of the full culinary experience is 950 lei/person, and the number of available seats is 40.

 

The founders of Sciccheria aim to expand nationally and internationally in the next 5 years

Sciccheria has become, in just one year, one of the foodies’ favorite restaurants in Bucharest and the metropolitan area of the city. The 120 seats restaurant recorded, in the last 12 months, a turnover of approximately 1.4 million Euros, reaching, in the recent period, approximately 130 guests per day.

“Ever since we opened, our priority has been to offer our guests experiences of the highest standards, and the fact that we have been able to create a community of people who return again and again proves to us that our passion and dedication are achieving their goal. What makes me extremely happy is that we have gained the trust of those who cross our threshold. If at first the guests went for iconic dishes, such as Parmigiana Rossa, spaghetti carbonara, bruschetta or octopus, which they had tasted before, during their visits to Italy, now they see a much greater openness to new, less conventional dishes, which we enter in the menu. Some examples include avocado, mango and lobster tartare, Mazzarra red prawn carpaccio, magnum of foie gras poached in dark chocolate. In all of this, the culinary personality of Michael Passarelli is felt very well,” said Claudia Militello, co-owner of Sciccheria.

After the success recorded in the Northern area of the capital, the founders of Sciccheria aim to replicate the business model in the center of Bucharest, where they will open a restaurant by the end of the year, and in other large cities of Romania, such as Constanța and Cluj. In addition, the owners are also looking at business opportunities in Dubai, London, Paris and Rome.

“We strongly believe in our gastronomic and business concept, so we are already working on expanding the brand. In the next 5 years, we aim to own and operate up to 8 Sciccheria restaurants”, confirmed Claudia Militello.

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