Some evenings are not created to impress, but to tell a story.
On December 19th, at 22 Cucina Isolana in Cefalù, cuisine becomes a shared language, a meeting of visions, a collective gesture. A four-hands author dinner that brings together the sensibility of guest chef Angelo Gennaro and the gastronomic identity of resident chef Luca Cataldo, accompanied by the wines of Alessandro di Camporeale, elegant interpreters of the Sicilian landscape.
This is not a simple collaboration, but a dialogue built dish after dish: two paths that meet, observe each other, and complete one another.
A cuisine born from exchange
The December 19th dinner is conceived as a unique gastronomic journey, where technique, raw ingredients, and memory move along common ground: contemporary Sicily.
Cataldo and Gennaro share an essential vision of cooking, based on respect for ingredients, precision of flavor, and clarity of expression. No excess, no self-serving virtuosity. Only balance.
Each course becomes a handover, a silent conversation between two hands speaking the same language, though with different accents.
Angelo Gennaro: a clear voice of the new Sicilian cuisine
Born in Palermo, with a recognizable style and sensibility, Angelo Gennaro is one of the most interesting voices of the new generation of Sicilian chefs.
His journey began at Castello Banfi, where he built strong technical foundations, and continued in Venice, at Hotel Excelsior Lido and Glam at Palazzo Venart, experiences that refined his precision and creative vision.
His return to Palermo in 2019 marked a decisive phase: two years at Gagini with Maurizio Zillo and later at Stazione Vucciria with chef Tokuyoshi allowed him to develop a personal cuisine blending local identity, technique, and contemporary thinking.
His cooking is clean, essential, and emotional. This shared vision is what makes his collaboration with Luca Cataldo feel natural — a friendship before a professional partnership.
Alessandro di Camporeale wines: the territory in the glass
The menu is paired with a selection of Alessandro di Camporeale wines, an estate that interprets Sicily with elegance, depth, and coherence.
Each wine is chosen to converse with the dish, never to overpower it — a pairing designed as an extension of the culinary narrative.
The menu
Starters
Cuttlefish salad, smoked black ink mousse, salted lemon, black ink sauce and seaweed
Pairing: Alessandro di Camporeale – Extra Brut Catarratto 2020
Chef Luca Cataldo
Cardoncello mushroom, grapefruit and escarole
Pairing: Alessandro di Camporeale – Vigna di Mandranova Grillo 2024
Chef Angelo Gennaro
First course
Attuppateddu pasta with wild brassicas, beans and baby octopus ragù
Pairing: Generazione Alessandro – Croceferro Etna Rosso 2022 (Nerello Mascalese)
Chefs Luca Cataldo & Angelo Gennaro
Main course
Black pig capocollo, wild vegetables from Orto 21, preserved peppers and potato foam
Pairing: Alessandro di Camporeale – Monreale Rosso 2024 (Perricone & Nero d’Avola)
Chefs Luca Cataldo & Angelo Gennaro
Dessert
Exotic creamy dessert, cocoa crumble, mascarpone and salted citron foam
Pairing: Alessandro di Camporeale – Kaid Late Harvest Syrah 2024
Chefs Luca Cataldo & Angelo Gennaro
Price: €65
Alessandro di Camporeale wines included
A four-hands dinner that is not a performance, but a shared moment.
A table where cuisine becomes relationship, story, and territory.