Michelin star Giuseppe Raciti at the Winter Garden of 'Ngonia Bay

Michelin star Giuseppe Raciti at the Winter Garden of 'Ngonia Bay

MILAZZO (ME) - Fine contemporary cuisine will be the protagonist of the starred dinner at Ngonia Bay in Milazzo. The special guest is Giuseppe Raciti, executive chef of Restaurant Zash who has just conquered one Michelin star.

The appointment is on Tuesday 3 December at 8.30 p.m. in the brand new 'Giardino d'Inverno' restaurant opened on 4 October, inside the Boutique Hotel Ngonia Bay, in the Bay of Tone, next to the ancient Tonnara. The Calabrese family's elegant and modern accommodation facility is located in the villa that once belonged to the aristocratic D'Amico and Calapaj families, owners of the Tonnara. A suggestive place, rich in history, with a breathtaking view of the Aeolian Islands.

The Sicilian identity is what best represents the new restaurant where dishes aim to win over a discerning and demanding public that prefers the choice of the finest ingredients, elaborated with taste and refinement. The restaurant has staked everything on a young team and a proposal of territorial cuisine revisited in a modern key by chefs Jom Jom Kabir and Salvatore Branchello.The team is completed by pastry chef Mario Cortese, bartender Danilo La Bella and sommelier Luca De Gaetano. The close-knit Ngonia Bay team will be the protagonists, together with star chef Giuseppe Raciti, of the elegant dinner on 3 November where dishes will be paired with wines from the winery Palmento Costanzo which produces fine white, rosé and red Etna Doc wines in Contrada Santo Spirito in Castiglione di Sicilia, inside the Etna Park.

For the star-studded evening in the heart of Milazzo, an interesting menu was carefully selected where chef Giuseppe Raciti's iconic dishes could not be missing, such as crispy poached egg with red mulberry compote, provola mousse and raspberries and the Iberian pork pluma with raspberry ketchup and roasted spring onion. The most sought-after ingredients will be a source of inspiration for chefs Kabir and Branchello who will offer in their dishes lobster, the scampi and the white truffle. The evening will end on a sweet note with a new dessert by pastry chef Cortese and an after-dinner cocktail by La Bella.

"We strongly wanted this evening with chef Giuseppe Raciti, who is highly regarded throughout Sicily and nationally - says the entrepreneur Marco Calabrese. I am sure that it will be an unforgettable experience for our kitchen brigade, for the hotel guests, and for all the people of Milazzano who will be able to enjoy an evening of haute cuisine in their city. 


The Starred Dinner Menu




Salted iris with pistachio, guanciale and vastedda del Belice cheese (Giuseppe Raciti)




Lobster with caramelised citrus apple and smoked melon (Salvatore Branchello)


Crunchy egg poche', red mulberry compote, provola mousse and raspberries(Giuseppe Raciti)



Saffron gnocchetti with langoustine and white truffle(Jom Jom Kabir)


According to

Iberian pork pluma, raspberry ketchup and roasted spring onion(Giuseppe Raciti)



Chocolate mousse Yuzu cream and cold mandarin cream (Mario Cortese)


After Dinner

Green mandarin grey sour (Danilo La Bella)


Cost of dinner 80 euro p.p. / Info and reservations tel. 090.9281326
Giardino d'Inverno di 'Ngonia Bay Restaurant -Piazza 'Ngonia, 98057 Milazzo (ME)


Giuseppe Raciti, 1 Michelin star at Restaurant Zash

Giuseppe Raciti,discovered his passion for cooking at only 9 years of age. At 16, he was already in Switzerland, driven by a desire for professional training. At 22, he was already head chef at the court of master chef Ezio Santin, (2 ** Michelin). Among his great masters was the Sicilian chef Massimo Mantarro with whom he worked in the golden years of the Principe di Cerami in Taormina (ME). After some experience abroad, he returned to Sicily and since April 2014 has been the executive chef at the Zash country boutique hotel restaurant in Riposto (CT). "Best Emerging Chef 2015', second in Southern Italy.Best chef under 30 in Southern Italy in 2017. He participated in the prestigious 'Bocuse d'Or' competition, competing for the Italian final. He won the Europa Prize, established by the European Community, which rewards the chef who has most distinguished himself in "respect and best use of raw materials".In November 2019, he won his first Michelin star.





gabriele tumeo
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