Nunzio Tomasello, a Palermitan whose coastal origins have influenced the kind of chef he has become, is always looking for ways to combine flavours from the sea with those of the land, in the same way that water and land meet along the coast.
For a person who was born on the coast of Sicily, which is rich in biodiversity - especially that of the Arab-Norman UNESCO heritage route - it is natural for them to continue to turn their gaze not only towards the sea with its countless shades of blue, but also to the plains and mountains with their changing colours that go from the brilliant greens of spring to the tired yellows of the sun dried summers.
A person with the sea in their eyes instinctively continues to look for it, even when they are a long way away from it.
Chef Tomasello uses excellent, fresh products and is continuously on the lookout for ways to combine products from both sea and land in his dishes, in the same way that the land and sea meet on the coast.
Sicily is in all of his recipes; for him tradition is just a starting point for the creation of new dishes that are a treat for the eyes and where the sense of smell and taste come together to enhance the sensory experience.
"I search for the perfect balance. The first test that my dishes have to pass is my own because each one must, first and foremost, create an emotion."
This is in synthesis what Chef Nunzio Tomasello says about his cuisine which gives you a truly sensual experience: having lunch in front of the Moorish balconies of Rizz'i Mari, Le Calette's indoor restaurant, and dining in the evening on the lawn of Cala Luna, the hotel's outdoor restaurant overlooking the sea with Nunzio's kitchen in full view.
His dishes are to be eaten here on the coast of Sicily, with your eyes turned towards the horizon where the blue of the sea and sky merge, as do the flavours of sea and land in your mouth.