About us - Restaurant Acquarius

All items have been copied to your site "Cronache di Gusto", progetto Coas, Live Sicilia, Slow Food.

ALL '"ACQUARIUS" PRESTIGIOUS DELICATESSEN.



It is included in the list of the most prestigious food guides, Italy, the restaurant Acquarius, in Santo Stefano Quisquina. In the refined cuisine of the restaurant you process brought to the motto "do not use any type of frozen product, therefore, the presence of the dishes is linked to the availability of fresh produce in season." And the harmony of food prepared, even before that in the kitchen, is in perfect agreement between Ignazio Puleo restaurant owner and sommelier and chef, who make the first hospitality excellent scope for their clients.  After the gracious welcome arriving on board the grilled vegetables, eggplant caponata, pancakes with ricotta, olives "cunzate" and cold cuts of Quisquina. Among the main courses thimbles with broccoli to stefanese, spaghetti with wild asparagus, pasta with beans and sausage, bavette with ricotta and pistachio, minestrone and pasta peasant "cu them honeycombs spicchiati". And after the first come the mixed grill, lamb baked milk, the stigliole grilled pork chops with fennel, boiled in green sauce, tripe gratin or frittata with wild asparagus. And the feast of taste involved still "sphinxes" ricotta, cassatine Sicilian pignolata honey on and oranges and bananas to the almond cream. The delicate flavors are found in Santo Stefano Quisquina in via Attardi and to book or ask for information just call us at 0922-982432.

PROJECT COAS, INTERVIEW WITH IGNAZIOPULEO

And the potential and the taste of the wild asparagus is also strong supporter Ignazio Puleo, chef and professional sommelier, owner of the restaurant Acquarius in Santo Stefano di Quisquina. "I use it in the kitchen for thirty years - says -. From starter to second, we offer our customers a range of specialties that we match the best wines. "From the meatballs to the omelet, pasta with wild asparagus" and good oil ", it is recommended Puleo, the one with the ricotta, the chopped bacon grilled, in fact there really are spoiled for choice." The important is not ever make the mistake of boiled wild asparagus - warns -. to keep its characteristics, better skip it in the pan, and for a short time. "and as for the wines, pasta catarratto recommends a while with a meat nero d'Avola Sicani Mountains.

CHRONICLES OF TASTE, THE MAGAZINE ARTICLE "RESTAURANT OF SICILY" ACQUARIUS

The name suggests anything, all'Acquarius not eat fish. Also because we are surrounded by mountains Sicani, about 700 meters above sea level. Rather this local pure and simple with 50 seats inside and 60 in the summer veranda is the home of the flesh, of meats and cheeses of Quisquina. Repertoire that materializes immediately at the table starting from appetizers: eggplant caponata, fried cheese, grilled vegetables, olives "cunzate" and the cart with Tuma lost, cheese cow dairy modest and other delicacies of the place. All accompanied with homemade bread. In the first there is the whole truth of Ignazio Puleo, owner, chef and sommelier for 30 years continues his creature. Almost unique dishes like spaghetti with asparagus and parmesan primosale peppery, the peasant minestrone, pasta with beans spicchiate, thimbles with broccoli to stefanese. If you are not yet full you can sample a mixed grill meat or, for the curious, the boiled beef with green sauce. Ricotta, delicacy, these parts plays an important role in the dessert with the "sphinxes" stuffed. Here they call them so. One hundred and twenty types of wines, especially Sicilian, and also craft beers. Buene well as pizzas.

"GROW WILD ASPARAGUS", THE NEW PROJECT WANTED BY ELEVEN ENTERPRISES

Cultivating wild asparagus may seem a contradiction in terms. But not if you have access to suitable land, a market, albeit niche, reference, if it is healthy and there are scientists, agronomists and experienced hands willing to make it grow and transform. Thus was born the project COAS, which stands just to grow Asparagus Wild, funded by the Rural Development Programme of the Region of Sicily, under the measure 124. The idea is to promote a product, typically Sicilian integrating different figures of the supply chain, from 'farming to transformer catering cottage, in the belief that in the perspective of the development of our food system, it is necessary to seek new paths of production and the market, able to enhance the local and artisan. The project is divided into three phases involving the construction of demonstration fields of wild asparagus, the study, recovery and the creation of stored products and, finally, the rediscovery of typical Sicilian dishes in catering cottage. The area chosen for cultivation is that of Monti Sicani, already known for the production of meat and cheese. In particular, the area in the province of Agrigento (Santo Stefano di Quisquina, Cammarata, S. Giovanni Gemini, S. Biagio Platani, Bivona), has an ancient tradition of eating wild asparagus, ingredient always present in domestic kitchens and catering. "We believed in this project from the beginning - says Giuseppe Di Miceli, Professor of Agronomy and field crops University of Palermo - and today we begin to reap the first fruits. The wild asparagus is an amazing product of this land and our idea was, from the beginning, to enhance local biodiversity and create a demand for this product with consumers careful what you eat. "
Eleven companies got together through a temporary association (ATS), whose leader is the company Energy Bivona agricultural society, chaired by Luca Miotti, a Milanese of Sicilian origin who believed in the potential of the wild asparagus, entering cultivation within solar greenhouses. "It 'a great business experience - he says - and this year we will do our first crop which will be between 800 and a thousand pounds. We are very pleased with how it's going because this project is proof that you can do sustainable agriculture minimizing the environmental impact. "And the potential and the taste of the wild asparagus is also strong supporter Ignazio Puleo, chef and professional sommelier, owner of the restaurant Acquarius in Santo Stefano di Quisquina." I use it in the kitchen for thirty years - says -. From starters second, we offer our customers a range of specialties that we match the best wines. "from the meatballs to the omelet, pasta with wild asparagus" and good oil ", it is recommended Puleo, the one with the ricotta, the chopped bacon grilled in fact there really are spoiled for choice. "the important thing is not ever make the mistake of boiled wild asparagus - warns -. to keep its characteristics, better skip it in the pan, and for a short time" . And as for the wines, pasta recommended catarratto while meat a nero d'Avola Sicani Mountains.

SLOW FOOD GUIDE, CHIOCCIOLINA FOR 13 OSTERIE SICILIANE

The guide to the Inns of Italy in 2014 with rewards excellence, represented by the symbol of the "snail" thirteen typical Sicilian restaurants. The difference environment, food and hospitality. The volume has reviewed 1709 trattorias reported by Slow Food in Italy.

List of restaurants:

Thirteen trattorias Sicilian who obtained the dome, a symbol of excellence, within the guide Inns of Italy in 2014 published by Slow Food. The snail is the recognition that rewards the driving environment, the kitchen and the reception. Are 'Don Ciccio' Bagheria (Palermo), 'U Locale' Buccheri (Syracuse), 'Le Lumie' Marsala (Trapani), '4 Strings' Milo (Catania), 'The Pearl' of Naso (Messina) the 'Trattoria del Crucifix by Baglieri' in Noto (Syracuse), 'Andrea' and 'Trattoria del Gallo' Palazzolo Acreide (Syracuse), 'Small Naples' Palermo' Da Salvatore 'of Petralia (Palermo),' Acquarius' Santo Stefano Quisquina (Agrigento), 'Fratelli Borrello' Sinagra (Messina) and 'Vultaggio' Trapani. The volume, which this year recensisce reported 1,709 local Slow Food, for over twenty years tells the Italian restaurants of tradition and territory (ANSA).

SLOW FOOD, ARTICLE ON MAGAZINES "INNS OF ITALY" ACQUARIUS

It is worth to walk a few kilometers in the woods of Quisquina to reach this restaurant. Ignazio, owner, chef and sommelier, with Mario in the kitchen and in the dining room with the son Pier Paolo, offers dishes of proven taste and quality, beginning Daglia antipastimisti (7 €) to choose from the buffet and often made using what crop in your garden : vegetables in batter, seasoned olives, brushette with local bacon, eggplant caponata, cunzatu with olive oil, cheese and anchovies, meatballs asparagus, ricotta Froscia cu 'to nipitedda (omelette with ricotta and calamint). between the first (7 €), excellent spaghetti with wild asparagus and first salt pepper, paccheri with wild boar sauce, the calamarate with sausage sauce and Finocchieto wild, thimbles with macco of beans. Not to be outdone the seconds: pork chop fennel, boiled in green sauce, lamb cooked in a wood oven with potatoes (10 €), sliced beef with wild asparagus (15 €), farsumagru. Good well as homemade bread. The cheese trolley presents a significant selection of local and regional products. It closes with fried sphinxes, cannoli with ricotta sheep, head of turkish, pignolata glazed honey bee black Sicilian. The passion of Ignatius for wines is known by the presence of interesting labels and national territory, with markups correct.

"The butcher, the cheeses of small producers, herbs and vegetables from the kitchen garden, the homemade bread for a kitchen that inerpreta well the territory".