Capellini Pasta with Sea UrchinPairing: Cortese Vanedda 2016 Grillo Catarratto
Read the recipe for this exotic seafood paste and discover how easy it is to create impressive Sicilian cuisine at home. Pair it with a complex and aromatic white (like the "Vanedda" blend of Grillo and Catarratto from Cortese in the Sicily Tasting Pack) and you'll really be showing off.See the recipe →
Calamari and fennel saladPairing: Feudo Disisa 2017 Chara Catarratto Inzolia
Pappardelle with wagyu raguPairing: Vigna Nica 2013 Mamertino Riserva DOC
Slow cooked lamb neck and pumpkinPairing: Baglio di Pianetto 2011 Cembali Nero d'Avola
70% Dark chocolate tartPairing: Pellegrino 1998 Superiore Riserva Ambra Marsala
Swordfish in tarragon butterPairing: Mannino di Plachi 2006 Vasadonna Nerello Mascalese
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Profile: Lino Sauro
Chef Lino Sauro, born in the Sicilian village of Gangi to a family of farmers, still calls himself a “traditional village boy”. Having travelled around the globe alone since he was 15 years old, he is powered by his passion to bring Sicilian cuisine to the world.
He settled in Singapore and opened Gattopardo Ristorante di Mare in 2010, winning acclaim for his brand of cuisine and signature dishes, such as the Gambero Rosso (Sicilian red prawn) Ravioli, Salt-baked Sea Bass and Tagliolini all’uovo con I ricci di mare (egg tagliolini with Japanese sea urchin sauce). He’s paired this last dish with the Cortese Vanedda Grillo Catarratto blend and generously shared the secret recipe with us.
In 2016, Lino further spread the Sicilian gospel by opening Olio, his 100-seater restaurant in the redeveloped Kensington Street food precinct in Sydney. Guests here will discover traditional Sicilian food – a cuisine dominated by rustic seafood dishes thanks to the island’s prime position in the Mediterranean – with a modern and sophisticated twist. He relocated to Sydney in January 2019 to escape the heat and focus full time on Olio, so you will frequently see him putting the finishing touches to dishes in his modern open plan kitchen.
Lino loves social media and uses it actively to share snippets of his life – his children, his inspiration and producers he meets – but he remains very much a traditionalist when it comes to cooking: “Flavour always comes first.” He has also been invited to share his style of Sicilian cuisine at the Taiwan, Jakarta, Dubai, Kuala Lumpur and Ubud Food Festivals. For his efforts, he was awarded the ‘Chef’s Choice’ title at the World Gourmet Summit Awards of Excellence in 2016 and 2018 Restaurant of the Year at World Gourmet Summit Singapore.