Sciccheria’s Issima – a unique partnership developed with Michelin Guide Awarded Chef Giuseppe Raciti

The Sciccheria restaurants announced the Issima program, a unique collaboration with Giuseppe Raciti, the chef who earned the Zash restaurant in Italy a Michelin star. Thus, starting in February, the acclaimed chef becomes the brand’s culinary consultant. As a result of this partnership, Giuseppe Raciti will sign the menus of the two restaurants – Sciccheria Pipera, located in the metropolitan area of ​​Bucharest, on Pipera Boulevard, and Sciccheria Rosetti, in the Capital, on Tudor Arghezi Street -, will contribute to the training of the staff, organize tasting dinners for restaurant guests, will create menus and cook personally, in corporate and private events, where requested.

“From the very first collaboration, I felt a wonderful professional chemistry with Giuseppe, an extremely talented and well-organized chef, characterized by an impressive modesty. We really liked his gastronomic style, with Sicilian influences, very close to our own, the elegance and attention to detail with which he builds each plate. That’s why we turned this collaboration into a long-term partnership, through which we will benefit from his expertise and presence in the premises. Sciccheria guests will enjoy not only new menus, signed by Chef Raciti, but also unique experiences, offered by him. I am glad that he will be involved in our activity, that he will actually cook in the restaurant, during the public and private events that we host,” said Claudia Militello, co-founder of Sciccheria.

In the coming period, chef Raciti will bring a new vision to the menu, transforming it into an explosion of unique tastes and aromas. The private event menus will also be made by the Italian consultant and implemented by the Sciccheria team.

“I am deeply inspired by the work ethic and passion specific to the Sciccheria team, so I am happy to be part of this project. My culinary vision is in harmony with the principles discovered here: an unwavering commitment to the selection of premium ingredients, highlighted by seemingly simple cooking techniques designed to enhance the flavors and benefits of the raw materials. At the same time, I am ready to bring a new breath of creativity. The dishes that I will add to the menu will be a tribute to the Sicilian heritage, through a ‘fusion’ gastronomic style that balances tradition with contemporary approaches, invoking for our guests an unforgettable culinary experience, a true ode dedicated to my dear Sicily.”, said Giuseppe Raciti, consulting chef at Sciccheria.

Read more about

With an investment of over 500,000 euros, Sciccheria opens a new restaurant in Bucharest

read more

Sciccheria employees will benefit from training sessions both in Romania and in Italy

As part of the Issima project, the Sciccheria culinary team led by Michael Passarelli will benefit from training sessions in Romania, during the visits of the consultant chef, as well as professional internships in Italy. One by one, each of the local employees will have the opportunity to work in the Zash restaurant, in Italy, to discover for themselves what it means to work in a kitchen awarded by the Michelin guide, what are the expectations of colleagues and guests.

“It is essential to get out of the comfort zone and actively contribute to the development of the HoReCa industry, and this can only be done through a firm commitment to education and continuous progress, such as this opportunity to interact and learn from Giuseppe. It is an honor for our team to collaborate with a spirit of such scope and creativity. For me, it’s essential to provide an environment where my colleagues feel valued, grow professionally and take pride in their contribution to the culinary arts,” said Michael Passarelli, team leader at Sciccheria.

Issima, a collaborative concept, designed to take the Sciccheria experience to the superlative

The entire collaboration takes place under the Issima concept, meant to capture the essence of the Sciccheria experience, in partnership with Giuseppe Raciti. “We want the Sciccheria experience to always be positive and always superlative. <>, <>, are just some of the words we want to define us. We hope to discover the others from our guests, who will enjoy this unique collaboration,” said Claudia Militello.

Every month, Sciccheria and Giuseppe Raciti will jointly organize tasting dinners for the guests of the restaurants. The first one will take place on February 27, from 8:00 p.m., in the restaurant on Tudor Arghezi street. The menu will include fine dishes, created by the chef to illustrate his gastronomic style strongly anchored in the roots and traditions of Sicily. The price of the menu is 890 lei, with wine pairing included.

In addition, those who opt for private or corporate events under the Sciccheria brand will be able to enjoy the expertise of the chef who will be involved in both the menu design and the on-site implementation.

“We already have 3 types of stellar catering menus, made by chef Raciti for clients of corporate or private events, but depending on the specifics of each occasion, we can come up with modifications and adapted proposals. This is how we ensure that our guests who want memorable meals really benefit from extremely fine cuisine and beautiful experiences, never seen before in Romania,” said Claudia Militello, co-founder of Sciccheria.

Those interested in the Issima project or who wish to take part in the public launch event, on February 27, are invited to access Sciccheria’s social media accounts or contact the restaurants’ representatives, at phone number 0758.333.231 and e-mail issima@sciccheria.ro.

“I feel excellent at Sciccheria. The interaction with the Romanian public and with the professionals in the restaurant is extremely gratifying. It is a pleasure to see the guests’ interest in Italian gastronomy and their desire to explore this culture, the flavors and associations it proposes. I cook with love, every time, so these dinners will become a reference element of our collaboration,” added Giuseppe Raciti, consultant chef.