Who I am
[brief professional background]
What about me ...
A strong supporter of a "diet of conscience", the same consciousness that must lead to a choice of food that we eat every day based on the quality of the raw materials used and on the way they are cooked.
A worshipper and lover of "Finger Food, Street food, Truck food, Appetizers and Mise en bouche", Restaurants and culinary events, which I consider among the greatest stimulators and culinary delights of our senses related to food, as well as the oldest form of socialization that focus the attention on the Italian street food, a tradition that unfortunately is disappearing except in those small towns especially in the South regions and in Sicily, where you can still find the street fried-food, and where you can enjoy arancini, snacks and other delicacies to be eaten outdoors, by hands and without scruples of "Bon ton".
A lover of diet that is based on the sensory pleasure of eating, where sight, smell, touch, taste, are the natural leaders of our daily appetite.
Massimiliano Barone
Origins of the " Pizzuta" project
The top view of Sicily, magnifies its shape with the three corners, which inspires my project "Pizzuta", that is the edges which go from Messina and the Aeolian Islands, from Marsala and Trapani with the Egadi, to Marzamemi and the island of Capo Passero. Overlooking the sea the volcano Etna, the highest of Sicily's peaks that inspired the pointed shape of the typical Sicilian Arancini, that together with the wide landscape of food and wine of Sicily, I have the honor to offer with Pizzuta tastes and flavors directly among your fingers.
