Sunday, August 26, 2007

Mediterranean specialities: Campisi from Marzamemi (Siracusa)


Salvatore Campisi company is the finest producer of canned food in Sicily. It is based in Marzamemi, in the south of Sicily in Siracusa province and if you will ever be there you can enjoy food shopping, laying in the sun or discover the wonderful Vendicari Natural Reserve.
At Campisi they produce both fish, meat and vegetables based canned food. I strongly raccomend:

  • Crema di peperoncino: a hot pepper sauce with garlic (not a lot) and olive oil. Delicious with pasta, on bread or on top of tomato salad. I think it's about 100000 Scoville unit but if you try it let me know your opinion.
  • Bottarga di tonno: you can use this tuna eggs specialties on pasta. You don't need anything else then pasta, bottarga and olive oil to impress your guests.
  • Acciughe sott'olio: huge and tender anchovies. Usually canned anchovies are either to salted or tasteless.
  • all the rest at your choice!
From five generations Campisi put dedication, passion, professionality, the choice of the best sicilian product in his products. Those are the secrets of great success reached on specialized newspaper, world famous restaurants and chefs.

Monday, August 20, 2007

IBM Lotus Notes and Domino 8

Last Friday IBM has just released the version 8 of Lotus Notes and Domino. It's a big day for the Lotus community since (about 2 years ago) Hannover project was announced.

Personally I use Notes since 1999 and it's about 7 months Notes 8 beta runs on my PC. My two cents: I'm very impressed by Notes 8 beta and the first impressions about the version just release are good.

What you say? Notes is dead? Right I know Notes is dead as well as man didn't went to the moon. That's why Neil Armstrong was the special guest at Lotusphere 2007. ;-)
For some discussion about this take a look at this LinkedIn question.

Thursday, August 16, 2007

July the 18th: Ciccio Sultano!



I would like to recommend a very nice restaurant in Ragusa (Sicily, IT). Ciccio Sultano at Duomo Restaurant is one of the best chef ever met, I mean since now. His recipes is based on first class raw materials from Sicily tradition. From a truffle based ice cream to cannoli review, from raw shrimp to "looks like pizza but it isn't!" every dish is really full of flavour.

We have been there July, 18th and really, it's value for money (although the money might seem a lot). We got the 7 courses "Vento e passione" menu and it's simply fantastic. Fish, meat and vegetables are very well associated. Menu may vary often so ask to know what it includes.

Also wines are from state of the art sicily tradition, mainly from Marco De Bartoli wine cellar. My favorite one is Pietra Nera a dry white wine delicious with raw fish.

Friday, August 10, 2007

1st ...

Here you are: this is my 1st post on the blog.

Clap! clap! clap!