{"id":10325,"date":"2020-10-07T07:20:32","date_gmt":"2020-10-07T07:20:32","guid":{"rendered":"https:\/\/ngoniabay.com\/?p=10325"},"modified":"2025-05-23T11:38:38","modified_gmt":"2025-05-23T09:38:38","slug":"dario-pandolfo-a-ngonia-bay-une-bouffee-dair-frais-en-sicile","status":"publish","type":"post","link":"http:\/\/ngoniabay.com\/fr\/dario-pandolfo-a-ngonia-bay-une-bouffee-dair-frais-en-sicile\/","title":{"rendered":"Dario Pandolfo \u00e0 la baie de Ngonia, une bouff\u00e9e d'air frais en Sicile"},"content":{"rendered":"
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Des \u00e9chantillons de la carte du jeune chef qui travaillait auparavant pour Niederkofler et qui a atterri \u00e0 la Baia del Tono \u00e0 Milazzo, l'une des plus belles plages de l'\u00eele.<\/p>\n

De l\u00e0, si l'on peut arracher son regard aux merveilles d'un coucher de soleil endiabl\u00e9, en faisant un tour complet, on peut apercevoir simultan\u00e9ment les fum\u00e9es de l'Etna, du Stromboli et du Vulcano. La Baia del Tono (baie du ton) de Milazzo est l'une des plus belles plages siciliennes et se trouve sur la derni\u00e8re partie du front de mer occidental ; les habitants de Milazzo l'ont toujours appel\u00e9e \"Baia del Tono\". Ng\u00f2nia<\/em>Le mot \"coin\" vient du grec ancien et d\u00e9signe, hier comme aujourd'hui, la courbe rectiligne que la c\u00f4te, droite sur des kilom\u00e8tres, dessine soudain avec la cr\u00eate rocheuse et les hautes falaises. Dans ce coin de paradis Marco Calabrese<\/strong>, un entrepreneur n\u00e9 en 1987, soutenu par sa s\u0153ur Rachele<\/strong>En 2017, il a \u00e9t\u00e9 inaugur\u00e9 Baie de Ngonia<\/a>un h\u00f4tel boutique \u00e9l\u00e9gant et exclusif comprenant sept suites, deux restaurants, un bar, un jardin des mille et une nuits avec une piscine accueillante au centre et un rooftop face \u00e0 la brise et aux vues \u00e9oliennes qui, avec un ciel rouge, g\u00e8lent les mots et lib\u00e8rent les soupirs.<\/div>\n\n\t\t<\/div>\n\t<\/div>\n

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\"Nous avons r\u00e9nov\u00e9 un b\u00e2timent datant de 1815\", explique le propri\u00e9taire, \"et nous avons fait construire un nouveau b\u00e2timent moderne \u00e0 c\u00f4t\u00e9, mais en harmonie avec l'historicit\u00e9 du village et le caract\u00e8re naturel du paysage. Une fois la forme fix\u00e9e, Calabrese<\/strong> a recherch\u00e9 le contenu : \"Apr\u00e8s deux ans d'activit\u00e9, nous avons d\u00e9cid\u00e9 d'investir massivement dans la cuisine du restaurant avec l'intention, d'une part, d'offrir \u00e0 nos clients une exp\u00e9rience gastronomique adapt\u00e9e au contexte et, d'autre part, d'essayer de nous faire un nom sur la sc\u00e8ne r\u00e9gionale et nationale de la restauration.<\/p>\n

Avec ces locaux, le mois de juin a \u00e9t\u00e9 couronn\u00e9 par toque<\/em> le nouveau chef Dario Pandolfo<\/strong>n\u00e9 \u00e0 Milazzese en 1991, qui, apr\u00e8s avoir obtenu son dipl\u00f4me \u00e0 l'\u00e9cole h\u00f4teli\u00e8re de Locri et suivi une formation compl\u00e9mentaire \u00e0 l'Alma di Colorno, a travaill\u00e9 pendant quatre ans \u00e0 l'Institut de recherche et de d\u00e9veloppement de l'Universit\u00e9 de Milan. St. Hubertus<\/a> de San Cassiano in Badia, chef de partie<\/em> dans la brigade tristate de Norbert Niederkofler<\/a>. P\u00e9riodes au Terre<\/a> de Sarentino, \u00e0 Villa Joya<\/em> d'Albufeira et le G\u00e9ranium<\/a> de Copenhague.<\/p>\n

\"J'ai eu de la chance car je suis entr\u00e9 dans les cuisines de la St. Hubertus<\/em> en 2015, lorsque le projet Cuisiner la montagne<\/a> J'ai eu le privil\u00e8ge d'observer de pr\u00e8s la gen\u00e8se et le d\u00e9veloppement de la nouvelle identit\u00e9 gastronomique du chef.<\/div>\n\n\t\t<\/div>\n\t<\/div>\n

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Trio de carottes, jaunes, orange et violettes, avec cr\u00e8me aigre, fenouil sauvage, extrait de carotte et vinaigre de pomme<\/em><\/small><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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Salade avec 30 herbes et fleurs diff\u00e9rentes et extrait de tomates vertes froides<\/em><\/small><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div>

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Des rappels comestibles et nobles du s\u00e9jour sud-tyrolien du Pandolfo<\/strong> sont deux ouverture<\/em> beaux \u00e0 regarder, stimulants \u00e0 manger et r\u00e9v\u00e9lateurs de la recherche que le chef a entam\u00e9e sur le territoire : les Trio de carottes, jaunes, orange et violettes, avec cr\u00e8me aigre, fenouil sauvage, extrait de carotte et vinaigre de pomme<\/em> et leSalade avec 30 herbes et fleurs diff\u00e9rentes et extrait de tomates vertes froides<\/em>.<\/p>\n

Deux autres entr\u00e9es, racontant la mer et la terre en une seule bouch\u00e9e, sont Moules, pommes de terre et vin<\/em>un plat intense compos\u00e9 de moules, de tomates confites, de chips de pommes de terre violettes et d'une sauce au vin \u00e0 la fran\u00e7aise sur une base de pommes de terre \u00e9cras\u00e9es, et un plat plus simple, le Viande de b\u0153uf Modicana avec \u00e9cume de ragusano, poudre de c\u00e2pres s\u00e9ch\u00e9es, s\u00e9same et feuille de capucine<\/em>.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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Moules, pommes de terre et vin<\/em><\/small><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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Viande de b\u0153uf Modicana avec \u00e9cume de ragusano, poudre de c\u00e2pres s\u00e9ch\u00e9es, s\u00e9same et feuille de capucine<\/em>.<\/small><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div>

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Des rappels comestibles et nobles du s\u00e9jour sud-tyrolien du Pandolfo<\/strong> sont deux ouverture<\/em> beaux \u00e0 regarder, stimulants \u00e0 manger et r\u00e9v\u00e9lateurs de la recherche que le chef a entam\u00e9e sur le territoire : les Trio de carottes, jaunes, orange et violettes, avec cr\u00e8me aigre, fenouil sauvage, extrait de carotte et vinaigre de pomme<\/em> et leSalade avec 30 herbes et fleurs diff\u00e9rentes et extrait de tomates vertes froides<\/em>.<\/p>\n

Deux autres entr\u00e9es, racontant la mer et la terre en une seule bouch\u00e9e, sont Moules, pommes de terre et vin<\/em>un plat intense compos\u00e9 de moules, de tomates confites, de chips de pommes de terre violettes et d'une sauce au vin \u00e0 la fran\u00e7aise sur une base de pommes de terre \u00e9cras\u00e9es, et un plat plus simple, le Viande de b\u0153uf Modicana avec \u00e9cume de ragusano, poudre de c\u00e2pres s\u00e9ch\u00e9es, s\u00e9same et feuille de capucine<\/em>.<\/p>\n

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Article complet sur Identit\u00e9 Golose Web<\/a><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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article<\/h2>\n

article<\/h4>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"Des \u00e9chantillons de la carte du jeune chef anciennement de Niederkofler, qui a atterri \u00e0 la Baia del Tono de Milazzo, l'une des plus belles plages de l'\u00eele. D'ici, si l'on peut s'arracher aux merveilles d'un coucher de soleil endiabl\u00e9, en tournant en rond, on...","protected":false},"author":1,"featured_media":10328,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[327],"tags":[],"class_list":["post-10325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nDario Pandolfo allo Ngonia Bay, una ventata d'aria fresca in Sicilia - Ngonia Bay<\/title>\n<meta name=\"description\" content=\"Assaggi dal menu del giovane chef gi\u00e0 con Niederkofler, approdato ora nella struttura della Baia del Tono a Milazzo, una delle pi\u00f9 belle spiagge isolane.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/ngoniabay.com\/fr\/dario-pandolfo-a-ngonia-bay-une-bouffee-dair-frais-en-sicile\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La stella Michelin Giuseppe Raciti al Giardino d\u2019inverno di \u2018Ngonia Bay\" \/>\n<meta property=\"og:description\" content=\"Giuseppe Raciti, executive chef del Ristorante Zash che ha appena conquistato una stella Michelin.\" \/>\n<meta property=\"og:url\" content=\"http:\/\/ngoniabay.com\/fr\/dario-pandolfo-a-ngonia-bay-une-bouffee-dair-frais-en-sicile\/\" \/>\n<meta property=\"og:site_name\" content=\"Ngonia Bay\" \/>\n<meta property=\"article:published_time\" content=\"2020-10-07T07:20:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-23T09:38:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ngoniabay.com\/wp-content\/uploads\/2019\/11\/IMG-20191118-WA0043.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"La stella Michelin Giuseppe Raciti al Giardino d\u2019inverno di \u2018Ngonia Bay\" \/>\n<meta name=\"twitter:description\" content=\"Giuseppe Raciti, executive chef del Ristorante Zash che ha appena conquistato una stella Michelin.\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"http:\/\/ngoniabay.com\/fr\/dario-pandolfo-a-ngonia-bay-une-bouffee-dair-frais-en-sicile\/\",\"url\":\"http:\/\/ngoniabay.com\/fr\/dario-pandolfo-a-ngonia-bay-une-bouffee-dair-frais-en-sicile\/\",\"name\":\"Dario Pandolfo allo Ngonia Bay, una ventata d'aria fresca in Sicilia - 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