{"id":14407,"date":"2017-10-23T15:14:41","date_gmt":"2017-10-23T13:14:41","guid":{"rendered":"https:\/\/www.wineinsicily.com\/en\/?p=14407"},"modified":"2017-10-31T15:22:17","modified_gmt":"2017-10-31T14:22:17","slug":"modi-and-the-delicacies-of-torregrotta","status":"publish","type":"post","link":"https:\/\/www.wineinsicily.com\/en\/modi-and-the-delicacies-of-torregrotta\/","title":{"rendered":"Mod\u00ec and the delicacies of Torregrotta"},"content":{"rendered":"

The entire province of Messina, from the Tyrrhenian coast to the Perla dello Ionio<\/em>,\u00a0 the \u201cPearl of the Ionian Sea\u201d, moving as well through the enchanting Aeolian islands, is showing a praiseworthy gastronomical and oenological\u00a0 vitality. The examples of culinary and viticultural excellence which stud the gastronomical panorama which, from the Nebrodi mountain chain leads to the two seas which lick the northeastern coast of Sicily, are far from rare. Among these: the Mod\u00ec<\/strong> restaurant<\/strong> of Torregrotta in the province of Messina.<\/p>\n

The locale of Alessandra Quattrocchi and Giuseppe Geraci<\/strong>, a couple both in work and in life, is situated on a splendid terrace facing over the Niceto valley, which slopes down towards the Gulf of Milazzo. The restaurant is elegant and refined in its d\u00e9cor and furnishing, the atmosphere is cozy and friendly. The covers are thirty five in number. Alessandra\u2019s smile welcome guests, while Giuseppe runs the kitchen. The dishes change several times during the year to best respect the ingredients available locally and, above all, seasonal availability.<\/p>\n

It is possible to choose three tasting menus, all absolutely affordable: 40 euro for the \u201cIsola di Sapori\u201d <\/strong>(the \u201cIsland of Flavors\u201d<\/strong>) with offers five dishes; <\/strong>60 euro for the eight different plates of \u201cProfumi di Sicilia\u201d (<\/strong>the \u201cPerfumes of Sicily\u201d)<\/strong>; and, finally, the cryptic \u201cFai tu\u201d<\/strong>, \u00a0\u201c You take care of it\u201d<\/strong>, 50 euro to liberate the creativity of the chef.<\/p>\n

It is quite possible to choose \u00e0 la carte <\/em>and there are many truly interesting specialties. <\/em>Among the hors d\u2019oeuvres there is a surprising Non sono un Arancino<\/strong> (the masculine gender variant which indicates the \u201ceastern\u201d origin of the name of the dish), a dry, crusty, and crunchy rice sphere which encloses, in its center, a sword fish stuffing; the Mosaico di Mare<\/strong>, the by now well known dish of raw fish, very picturesque \u2013 in the literal sense as well \u2013 in its arrangement on the plate; the Chicche di pasta fresca ripiene di melanzane con crema di ricotta salata e gamberi rossi di Mazara,<\/strong> \u201cJems\u201d of fresh pasta stuffed with eggplant and seasoned with salted cottage cheese and the red shrimp of Mazara, which combines, with perfect balance, the sea and the soil and, on its own, is worth the visit. Among the second dishes: Filetto di maiale alle erbe aromatiche con miele di ape nera sicula, nocciole e riduzione di aceto balsamico<\/strong>, a filet of pork seasoned with aromatic herbs and seasoned with Sicilian black bee honey, hazelnuts, and a reduction of balsamic vinegar, and the balsamic vinegar is the Traditional \u2013 the true- one of Reggio Emilia, something which testifies to the attention to quality which Geraci observes in his plates; the Turbantini di spatola con pistacchio di Bronte e limone<\/strong>, (a plate of turban-shaped swordfish with the pistachios of Bronte (Sicily\u2019s finest) and lemon; and the Rana pescatrice in crosta di pane nero su guazzetto di frutti di mare, <\/strong>monk fish or angler fish\u00a0 in a black crust on a sea food bed, a continues play of the soft and the crunchy which delights the palate. Among the desserts, the Gelato alla Malvasia delle Lipari con terra di Piparelle,<\/strong>\u00a0 Malvaisa delle Lipari wine-based ice cream served with a crumble of almond and honey biscuit which recalls Alessandra\u2019s origins: she is from the Aeolian islands.<\/p>\n

by Cosimo G.<\/em><\/p>\n

Mod\u00ec Restaurant<\/strong>
\nVia Bucceri, Contrada Maddalena snc Torregrotta (Me)
\nTel. +39-3450928345
\nClosed:\u00a0monday and\u00a02 weeks\u00a0in January Gennaio
\nPrice per p.: 45 euro
\nFacebook: https:\/\/www.facebook.com\/Mod\u00ec-1442399872639445\/<\/a><\/p>\n

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