And the Sicily from the Noto Valley the protagonist of this story, which starts from a territory and reaches the table. An area rich in history, where the noble palaces, the baroque churches and the legacies of the time are contrasted by rural landscapes, barren lands and boundless nature. And it is right here, between sea, sky and earth that it is found W Villa Dorata Country Restaurant, gastronomic paradise of the starred chef Viviana Varese. Eclectic chef who chose Sicily to lay the foundations of this culinary project which sees her engaged together with Ida Brenna and Matteo Carnaghi, her partners in VIM Group. A resort not far from Notoa place declared a UNESCO World Heritage Site, on the outskirts of Syracuse, which forms the backdrop and inspires its atmosphere, as well as its cuisine.
What is striking about Villa Dorata Country Restaurant is obviously the location. Meant as the landscape that surrounds the structure and last but not least the architectural system that constitutes the eco resort. A rural structure dating back to the 19th century with a biodynamic farm. In fact, Villa Dorata Country Restaurant is immersed in the most typical of Sicilian landscapes: an estate of 22 hectares, among olive groves, almond trees, citrus fruits and a small vineyard, cultivated with ethical and sustainable principles, in full respect of nature and the environment. From here starts the virtuous circle to which the culinary vision of the Varese chef is linked, who brings two of her students into the kitchen of the resort: the thirty-year-old chef Matteo Carnaghi, Executive and Resident Chef assisted by the Sous Chef Susanna Zanetti, who give a personal touch to one gastronomic proposal already characterized by the strong imprint of the world of Viviana Varese. Colorful, tasty dishes that taste of the Mediterranean, but above all respectful of the territory and its raw materials.
The common thread that links the Noto Valley, the eco resort and the cuisine of W Villa Dorata Country Restaurant can be seen precisely in the chefs’ care towards the ingredients that are grown here. Attention to the land starts from the use of recovered prunings of citrus, olive and almond trees as wood for the fire and for the new cuisine of the restaurant on sightboth inside, with the new room overlooking the surrounding countryside, and outside.
In the orchard of the property that chef Viviana Varese has looked after over the past three years there are almonds and breakfast desserts, oranges and lemons for juices and for cooking preparations, extra virgin olive oil of the Tonda Iblea cultivar, tomatoes, true protagonist ingredient of the kitchen. Then all the gastronomic gems of the area which offers a basket of authentic excellences such as native grains, the Nebrodi pig, the fish, the wines, the liqueurs, the beers and the many Slow Food Presidia. A cuisine that doesn’t border on performance and which remains true and authentic while rising above mere tradition.
Food, Beverage & Lifestyle Editor. I work with words, people, imagery and ideas. I talk about what I see to talk about the cities, their microcosms, the trends. I taste, observe and write, not always in this order.
