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HomeTDI INTERNATIONALGiorgio Cicero Chef. Tesori d’Italia World Ambassador 2019

Giorgio Cicero Chef. Tesori d’Italia World Ambassador 2019

 

Giorgio Cicero, rising star of Italian cuisine and chef at Ristorante Mùrika in Modica, will be the first official Tesori d’Italia World Ambassador.
It is with him that we will carry out our wine and food excellences’ national selection from which TdI Concept Stores in Italy and abroad will take form. Chef Giorgio will be the protagonist of our TV programme “Tesori in Cucina”, coming soon on Tesori d’Italia TV and dedicated to flavours and products from all over Italy represented by our Brand Ambassador.
A web programme mainly addressed to an international public that will promote continuously our Treasures: Chef Giorgio will be a point of reference for TdI Ambassador Programme.
Among linkups from Mùrika’s kitchen to our Studios in Naples and to TdI-Tour around Italy, Chef Giorgio will be involved in one of the most beautiful 2019 mission: interact with many other Chefs, discover Made in Italy high-quality products, create new combinations, share story and taste with the rest of the world.

A great challenge for a talented young who conquered Tesori d’Italia and certainly will surprise you not only for his creativity but also for his humility, reliability and sympathy.

Who is Giorgio Cicero
Chef Giorgio Cicero, from Modica, born in 1995.
His working life begins at an early age with the opening of the family Modica Palace Hotel, where the restaurant is located, formerly called Quasimodo.
When he was fifteen, he starts working in the hotel dining room during all the summery season. After attending one year at the Scientific High School, he decides to enrol at the Hospitality Training Institute with cooking specialisation.
At the age of sixteen he starts working in prestigious international restaurants: in London at Gordon Ramsay’s Maze (at that time with one Michelin star), at Jason Atherton’s Pollen Street Social (one Michelin star) and at Jason Atherton’s Marina Social Dubai.
After six years, he decides to come back to Sicily and take over the running of Quasimodo restaurant that, after renovation, he calls Mùrika.

High-quality raw materials assume a leading role in his cuisine. The traditional flavours of Mediterranean food, some of them naturally grown in his garden, mix with his abroad experience.
The restaurant offers a simple, contemporary, refined but especially seasonal menu prepared only with fresh ingredients.
Mùrika also reflects his character: it is realized with basic materials such as stone, iron, wood, glass and its name is the ancient name of Modica that tells its roots.

– Translated by Chiara Villani

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