Giuseppe Raciti

Chef Giuseppe Raciti’s culinary philosophy is deeply rooted in a sophisticated interpretation of Sicilian gastronomy, aiming to propel it into the "3rd millennium" by thoughtfully shedding traditional clichés while meticulously preserving its intrinsic DNA. His ethos champions a "cuisine of form and substance," distinguished by a pronounced commitment to simplification. This involves deliberately limiting dishes to "no more than three elements," thereby intensifying the focus on the inherent quality of the ingredients and the precision of his technical execution. His approach is profoundly territorial, emphasizing an unwavering connection to the rich bounty of Sicily. He is relentless in his pursuit of "raw materials of excellence," asserting that truly great cuisine eschews artificial enhancements – to the extent that he would never employ a "broth cube." While grounded in the authentic flavors and traditions of his homeland, Raciti's vision is also informed by the extensive technical mastery he cultivated under eminent chefs like Ezio Santin and Massimo Mantarro. This blend allows him to craft dishes that embody "creative concreteness," striking a harmonious balance between innovation and profound, authentic taste. Chef Raciti's technical mastery is evident in his precise and restrained approach to plating and flavor development. He adheres to a principle of "no more than three elements" per dish, a deliberate choice to amplify the quality of each component and the meticulous technique applied. A hallmark of his style is the expert "cooking of meats," a skill honed during his formative years with two-Michelin-starred mentors. He also brilliantly leverages the "multiple sensorialities of fruit" to forge surprising and complex flavor pairings. Among his legendary signature dishes are the **Pluma di maialino iberico cotta a bassa temperatura, con cipollotto alla brace e ketchup di lamponi** (Iberian pork pluma slow-cooked, served with grilled spring onion and raspberry ketchup), showcasing his command over low-temperature cooking and innovative flavor contrasts. Another iconic creation is the **Uovo poché croccante, con composta di gelsi rossi e provole dolce** (Crispy poached egg, with red mulberry compote and sweet provola cheese), demonstrating his ability to combine textures and regional ingredients in an unexpected way. Additionally, his **Arancino con alici** (fried rice ball with sardines) and **Lo Trasparente di gambero** (raw shrimp pressed on the plate until it looks like a mirror) exemplify his creative interpretation of Sicilian classics and his refined presentation.

Career

• Chef (under Ezio Santin) at Antica Osteria del Ponte, Cassinetta di Lugagnano
• Chef (under Massimo Mantarro) at Principi Cerami, Taormina
• Executive Chef at Zash, Archi

Mentored by Ezio Santin, Massimo Mantarro.