Financial Times – A glutton’s guide
by Laura Rysman
[…] For us, though, the USP was its chef- for-the-day service, with Ragusa-native Laura Giunta arriving to prepare exqui- site versions of classic Sicilian dishes. Arrayed in Eames chairs around the wood slab table, we caroused our way through her lunch of swordfish-stuffed eggplant, anchovy tarts, vinegar-cured ray, Ragusano cheese drizzled with saf- fron and honey, and plenty of Valle dell’Acate’s flowery Zagra wine. Stili in our swimsuits, we struggled to polish off the final delight — Giunta’s freshly filled, chocolate-dusted ricotta cannoh.
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