Samples from the menu of the young chef formerly with Niederkofler, who has now landed at the Baia del Tono in Milazzo, one of the island's most beautiful beaches.
From here, if one could only tear one's eyes away from the wonders of a maddening sunset, turning full circle, one could simultaneously see the fumes of Etna, Stromboli and Vulcano. The Baia del Tono (Bay of Tone) in Milazzo is one of the most beautiful Sicilian beaches and is located on the last stretch of the western waterfront; the people of Milazzo have always called it 'Ngòniausing the ancient Greek word meaning 'corner' and which, then as now, captures the straight curve that the coastline, straight for kilometres, suddenly creates with the rocky ridge and high cliffs. In this corner of paradise Marco Calabrese, a native entrepreneur born in 1987, supported by his sister Rachele, in 2017 inaugurated Ngonia Bayan elegant and exclusive boutique hotel comprising seven suites, two restaurants, a bar, a garden of a thousand and one nights with an inviting swimming pool in the centre and a rooftop facing the breeze and Aeolian views that, with a red sky, freezes words and releases sighs.
"We renovated a building dating back to 1815," says the owner, "and had a new modern building built next to it, but not out of harmony with the historicity of the village and the naturalness of the landscape. Once the shape was fixed, Calabrese sought out the contents: 'After two years in business, we have decided to invest heavily in the restaurant's kitchen with the intention, firstly, to offer our guests a gastronomic experience that matches the context and, secondly, to try to make a name for ourselves in the regional and national restaurant scene.
With these premises, June was crowned by toque the new chef Dario Pandolfo, born in Milazzese in 1991, who, after graduating from the hotel-management institute in Locri and further training at the Alma di Colorno, spent four years at the St. Hubertus of San Cassiano in Badia, chef de partie in the tristate brigade of Norbert Niederkofler. Periods at the Earth of Sarentino, at Villa Joya of Albufeira and the Geranium of Copenhagen.
"I was lucky because I entered the kitchens of the St. Hubertus in 2015, when the project Cook the Mountain was in embryo,' says the 29-year-old chef, 'and I had the privilege of observing at first hand the genesis and development of the chef's new gastronomic identity.
Carrot trio, yellow, orange and purple, with sour cream, wild fennel, carrot extract and apple vinegar
Salad with 30 different herbs and flowers and cold green tomato extract
Edible and noble reminders of the South Tyrolean stay of Pandolfo are two overture beautiful to look at, stimulating to eat and indicative of the research the chef has started on the territory: the Carrot trio, yellow, orange and purple, with sour cream, wild fennel, carrot extract and apple vinegar and theSalad with 30 different herbs and flowers and cold green tomato extract.
Two other starters, telling sea and land in one bite, are Mussels, potatoes and wine, an intense dish designed with mussels, confit tomato, purple potato chips and a French wine sauce on a crushed potato base, and the more straightforward Modicana beef with ragusano mousse, dried caper powder, sesame and nasturtium leaf.
Mussels, potatoes and wine
Modicana beef with ragusano mousse, dried caper powder, sesame and nasturtium leaf.
Edible and noble reminders of the South Tyrolean stay of Pandolfo are two overture beautiful to look at, stimulating to eat and indicative of the research the chef has started on the territory: the Carrot trio, yellow, orange and purple, with sour cream, wild fennel, carrot extract and apple vinegar and theSalad with 30 different herbs and flowers and cold green tomato extract.
Two other starters, telling sea and land in one bite, are Mussels, potatoes and wine, an intense dish designed with mussels, confit tomato, purple potato chips and a French wine sauce on a crushed potato base, and the more straightforward Modicana beef with ragusano mousse, dried caper powder, sesame and nasturtium leaf.
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