Celebrating Sicily with Ciccio Sultano
Giano Restaurant's menu taps into Ciccio Sultano's self-expression. A deep reverence for his homeland of Sicily is the basis for such inventive flavors which are strong and elegant, as well as totally international. Self-taught, the Michelin-starred Chef is an enthusiast for the basics and considers oil, wheat and salt the anchors of his cooking - historically, economically, and socially. Absorbing the island's epic narrative, Ciccio and Executive Chef Nicola Zamperetti work with a melting pot of cosmopolitan influences from classic Italian to Arabic and Spanish. Ciccio's is a craft that has been honed, through years of study and experience, to fuel the senses.
Betraying the Tradition
Ciccio Sultano's abilities as a skilled technician reframe tradition to create something entirely original. His unique and personal relationship with ingredients gives a new spin to the cuisine he invents. The chef's "Cucina Educata" encapsulates the land and sea, nostalgia for his home, as well as popular culture. Reinterpreting the convivial vibe of Italian mealtimes, dishes are served pile high, in feasting fashion. It's all about handmade pasta, sustainably sourced meat and fish, the freshest vegetables and animated conversation.
If it’s locally sourced, it's on our radar
Plugging into the eco conscious mindset, Ciccio has pioneered the use of regional produce, 100% recyclable packaging and homegrown herb from the get-go. The mix and match of old and new at W Rome tie in with his foodie outlook as he pivots between Sicilian tradition and modern Italy.