{"id":8593,"date":"2018-02-17T14:53:50","date_gmt":"2018-02-17T14:53:50","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=8593"},"modified":"2018-05-13T21:08:16","modified_gmt":"2018-05-13T21:08:16","slug":"vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/","title":{"rendered":"Vincenzo Candiano &#8211; Locanda Don Serafino, Ragusa Ibla (RG)"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9304\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3635\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9304 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Vincenzo Candiano<\/strong><br \/>\nNato a Scicli, piccoli paesino in provincia di Ragusa, e cresciuto tra Donnalucata, Modica e Ragusa.<\/p>\n<p>La famiglia, proprietaria di una piccola azienda agricola, \u00e8 il rifugio dalla caotica vita di chef de cuisine e uno dei fulcri della cucina di Vincenzo Candiano. I suoi consulenti gastronomici, ai quali affida i primi feedback sono le nonne e le zie, padrone indiscusse della cucina della famiglia, semplici e schiette come solo la cucina di casa sa essere.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9305\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3636\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-547.jpeg?fit=1476%2C1075&amp;ssl=1\" data-orig-size=\"1476,1075\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-547.jpeg?fit=300%2C218&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-547.jpeg?fit=640%2C466&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9305 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-547-300x218.jpeg?resize=300%2C218\" alt=\"\" width=\"300\" height=\"218\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-547.jpeg?resize=300%2C218&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-547.jpeg?resize=768%2C559&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-547.jpeg?resize=1024%2C746&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-547.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-547.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nDifferente \u00e8 l\u2019approccio con i commensali. Legato pi\u00f9 al ruolo di narratore, scultore e pittore di un\u2019esperienza sensoriale attraverso i piatti che raccontano il territorio ibleo, la storia e il presente di Vincenzo Candiano e della Sicilia, le influenze delle dominazioni passate, i sapori e i profumi raccontanti in chiave personale e moderna.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9308\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3639\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-550.jpeg?fit=1476%2C830&amp;ssl=1\" data-orig-size=\"1476,830\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-550.jpeg?fit=300%2C169&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-550.jpeg?fit=640%2C360&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9308 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-550-300x169.jpeg?resize=300%2C169\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-550.jpeg?resize=300%2C169&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-550.jpeg?resize=768%2C432&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-550.jpeg?resize=1024%2C576&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-550.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-550.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Tra gli ingredienti utilizzati dallo chef non possono mancare gli agrumi, il pomodoro, le erbe aromatiche e le spezie. Ammiratore della pasticceria francese e amante dei formaggi italiani e stranieri.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9302\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3633\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-544.jpeg?fit=983%2C1476&amp;ssl=1\" data-orig-size=\"983,1476\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-544.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-544.jpeg?fit=640%2C961&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9302 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-544-200x300.jpeg?resize=200%2C300\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-544.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-544.jpeg?resize=768%2C1153&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-544.jpeg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-544.jpeg?w=983&amp;ssl=1 983w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/p>\n<p>A differenza di altri colleghi stellati, Vincenzo piace definirsi un autodidatta che non smette di apprendere, con la consapevolezza che ogni nuovo piatto in carta vale il doppio dell\u2019impegno. Una crescita professionale, a differenza di rinomati chef, lontana da gavette in ristoranti stellati in Italia o all\u2019estero, fatta di amore e dedizione per la passione dei fornelli. Un\u2019altra passione dello chef Candiano \u00e8 la cucina avanguardista, che segue con molto interesse senza rinunciare alla cucina meno elaborata.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9306\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3637\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-548.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-548.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-548.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9306 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-548-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-548.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-548.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-548.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-548.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-548.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Dal 2002 \u00e8 alla guida del ristorante Locanda Don Serafino dei fratelli Antonio e Giuseppe La Rosa, con cui sin da subito ha cominciato un progetto di crescita in nome della qualit\u00e0 e dopo alcuni anni sono arrivati i primi riconoscimenti: nel 2007 vince il concorso di \u201cGiovane Chef Emergente del Sud Italia\u201d e arriva la prima stella Michelin, in attesa di ottenere la seconda nel 2013.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9307\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3638\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-549.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-549.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-549.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9307 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-549-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-549.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-549.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-549.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-549.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-549.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Vincenzo Candiano \u00e8 partner di associazioni legate al panorama gourmet italiano ed internazionali quali \u201cLe Soste\u201d, Chic (Charming Italian Chef) e Le Soste di Ulisse e dal 2016, ambasciatore dell\u2019Accademia Italiana Gastronomia Storica.<\/p>\n<p style=\"text-align: center;\"><strong>LOCANDA DON SERAFINO<\/strong><br \/>\nStagionalit\u00e0, sperimentazione, audacia.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8597\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3456\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-388.jpeg?fit=2048%2C1365&amp;ssl=1\" data-orig-size=\"2048,1365\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-388.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-388.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8597 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-388-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-388.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-388.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-388.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-388.jpeg?w=2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-388.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-388.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Situato negli antichi bassi adiacente la Chiesa dei Miracoli (monumento Unesco) a Ragusa Ibla, la Famiglia La Rosa propone una cucina dove tutto si mescola: la cultura del territorio, dei sapori e dei piaceri.<br \/>\nUna naturale propensione alla selezione di eccellenti materie prime che lo chef Vincenzo Candiano interpreta con abile maestria.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8598\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3457\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-389.jpeg?fit=800%2C398&amp;ssl=1\" data-orig-size=\"800,398\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-389.jpeg?fit=300%2C149&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-389.jpeg?fit=640%2C318&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8598 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-389-300x149.jpeg?resize=300%2C149\" alt=\"\" width=\"300\" height=\"149\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-389.jpeg?resize=300%2C149&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-389.jpeg?resize=768%2C382&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-389.jpeg?w=800&amp;ssl=1 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Ristorante 2 Stelle Michelin, cantina con oltre 1000 etichette, carta distillati, cigar list e luxury suite esclusiva.<br \/>\nRistrutturate alla perfezione, le sale si alternano a ospitare servizi di wine-bar e cigar list.<\/p>\n<p>Ma \u00e8 la proposta gastronomica la protagonista, fatta di mare e di terra e da una interessante carta di vini che annovera almeno mille etichette provenienti da tutto il mondo.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9300\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3632\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?fit=1242%2C864&amp;ssl=1\" data-orig-size=\"1242,864\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?fit=300%2C209&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?fit=640%2C445&amp;ssl=1\" class=\"aligncenter wp-image-9300\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543-300x209.jpeg?resize=200%2C139\" alt=\"\" width=\"200\" height=\"139\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?resize=300%2C209&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?resize=768%2C534&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?resize=1024%2C712&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?w=1242&amp;ssl=1 1242w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.locandadonserafino.it\/\"><span style=\"color: #0000ff;\"><strong>Locanda Don Serafino<\/strong><\/span><\/a><br \/>\nVia Avv. Giovanni Ottaviano, 13<br \/>\n97100 Ragusa Ibla (RG)<br \/>\nTel e Fax: +39 0932 248778<br \/>\n<a href=\"mailto:info@locandadonserafino.it\"><span style=\"color: #0000ff;\">info@locandadonserafino.it<\/span><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/locandadonserafino\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7591\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-raffaele-de-mase-flora-restaurant-roma\/image-3048\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-7591\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10-150x150.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.instagram.com\/locandadonserafino\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-ciaccio-assaggia-roma\/image-3056\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=2000%2C2000&amp;ssl=1\" data-orig-size=\"2000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-7630\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11-150x150.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 75px) 100vw, 75px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><strong><div class=\"display-posts-listing\"><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/01\/cous-cous-champagne-la-notte-san-lorenzo-porto-ulisse-beach\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"11920\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/01\/cous-cous-champagne-la-notte-san-lorenzo-porto-ulisse-beach\/image-5071\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?fit=960%2C540&amp;ssl=1\" data-orig-size=\"960,540\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?fit=300%2C169&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?fit=640%2C360&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/01\/cous-cous-champagne-la-notte-san-lorenzo-porto-ulisse-beach\/\">Cous Cous &#038; Champagne, la notte di San Lorenzo a Porto Ulisse Beach<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Riconosciuta come una delle serate pi\u00f9 belle dell\u2019anno, la notte delle stelle \u00e8 sinonimo anche di divertimento. Nella cornice naturale&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"11851\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/image-5038\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?fit=1280%2C690&amp;ssl=1\" data-orig-size=\"1280,690\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;1.7&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;SM-A530F&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1532039267&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;3.93&quot;,&quot;iso&quot;:&quot;160&quot;,&quot;shutter_speed&quot;:&quot;0.02&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?fit=300%2C162&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?fit=640%2C345&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/\">L\u2019estate di Vincenzo Candiano nel nuovo menu di Locanda Don Serafino<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Sigmund Freud descrisse la Sicilia come \u201cun\u2019orgia inaudita di colori, profumi e luci\u201d che oggi giorno trovano spazio nella cucina&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/05\/larte-del-gusto-vincenzo-candiano-incontra-thalass\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"11469\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/05\/larte-del-gusto-vincenzo-candiano-incontra-thalass\/image-4806\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?fit=1152%2C682&amp;ssl=1\" data-orig-size=\"1152,682\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?fit=300%2C178&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?fit=640%2C379&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/05\/larte-del-gusto-vincenzo-candiano-incontra-thalass\/\">L\u2019arte del gusto: Vincenzo Candiano incontra Thalass<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">L\u2019incontro tra un giovane maestro vetraio e uno chef amante della bellezza, \u201cL\u2019arte del vetro\u201d \u00e8 un\u2019esperienza che coniuga la&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"10863\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/image-4456\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?fit=1471%2C968&amp;ssl=1\" data-orig-size=\"1471,968\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?fit=300%2C197&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?fit=640%2C421&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/\">Vincenzo Candiano: Parfait alla Vaniglia con th\u00e8 bianco al geranio, meringhette speziate, gelatina di miele ai chiodi di garofano e crumble di mandorle al caff\u00e8 arabica e fior di sale combava<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Un dessert esotico, elegante e contemporaneo. Profumato, piacevolmente dolce quanto basta perch\u00e8 equilibrato dalle note tostate del crumble al caff\u00e8&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/13\/lintervista-allo-chef-vincenzo-candiano-locanda-don-serafino-ragusa-ibla\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"9304\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3635\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=640%2C426&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/13\/lintervista-allo-chef-vincenzo-candiano-locanda-don-serafino-ragusa-ibla\/\">L&#8217;intervista allo chef Vincenzo Candiano &#8211; Locanda Don Serafino di Ragusa Ibla<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ciao Vincenzo, parlaci del tuo modo di intendere la cucina La cucina deve esprimere le caratteristiche del luogo e la&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><\/div><\/strong><\/p>\n<p>&nbsp;<br \/>\n<div class=\"display-posts-listing\"><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/01\/cous-cous-champagne-la-notte-san-lorenzo-porto-ulisse-beach\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"11920\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/01\/cous-cous-champagne-la-notte-san-lorenzo-porto-ulisse-beach\/image-5071\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?fit=960%2C540&amp;ssl=1\" data-orig-size=\"960,540\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?fit=300%2C169&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image.jpeg?fit=640%2C360&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/01\/cous-cous-champagne-la-notte-san-lorenzo-porto-ulisse-beach\/\">Cous Cous &#038; Champagne, la notte di San Lorenzo a Porto Ulisse Beach<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Riconosciuta come una delle serate pi\u00f9 belle dell\u2019anno, la notte delle stelle \u00e8 sinonimo anche di divertimento. Nella cornice naturale&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"11851\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/image-5038\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?fit=1280%2C690&amp;ssl=1\" data-orig-size=\"1280,690\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;1.7&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;SM-A530F&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1532039267&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;3.93&quot;,&quot;iso&quot;:&quot;160&quot;,&quot;shutter_speed&quot;:&quot;0.02&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?fit=300%2C162&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-257.jpeg?fit=640%2C345&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/\">L\u2019estate di Vincenzo Candiano nel nuovo menu di Locanda Don Serafino<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Sigmund Freud descrisse la Sicilia come \u201cun\u2019orgia inaudita di colori, profumi e luci\u201d che oggi giorno trovano spazio nella cucina&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/05\/larte-del-gusto-vincenzo-candiano-incontra-thalass\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"11469\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/05\/larte-del-gusto-vincenzo-candiano-incontra-thalass\/image-4806\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?fit=1152%2C682&amp;ssl=1\" data-orig-size=\"1152,682\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?fit=300%2C178&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-34.jpeg?fit=640%2C379&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/05\/larte-del-gusto-vincenzo-candiano-incontra-thalass\/\">L\u2019arte del gusto: Vincenzo Candiano incontra Thalass<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">L\u2019incontro tra un giovane maestro vetraio e uno chef amante della bellezza, \u201cL\u2019arte del vetro\u201d \u00e8 un\u2019esperienza che coniuga la&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"10863\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/image-4456\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?fit=1471%2C968&amp;ssl=1\" data-orig-size=\"1471,968\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?fit=300%2C197&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?fit=640%2C421&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/\">Vincenzo Candiano: Parfait alla Vaniglia con th\u00e8 bianco al geranio, meringhette speziate, gelatina di miele ai chiodi di garofano e crumble di mandorle al caff\u00e8 arabica e fior di sale combava<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Un dessert esotico, elegante e contemporaneo. Profumato, piacevolmente dolce quanto basta perch\u00e8 equilibrato dalle note tostate del crumble al caff\u00e8&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/13\/lintervista-allo-chef-vincenzo-candiano-locanda-don-serafino-ragusa-ibla\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"9304\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3635\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=640%2C426&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/13\/lintervista-allo-chef-vincenzo-candiano-locanda-don-serafino-ragusa-ibla\/\">L&#8217;intervista allo chef Vincenzo Candiano &#8211; Locanda Don Serafino di Ragusa Ibla<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ciao Vincenzo, parlaci del tuo modo di intendere la cucina La cucina deve esprimere le caratteristiche del luogo e la&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><\/div><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Vincenzo Candiano Nato a Scicli, piccoli paesino in provincia di Ragusa, e cresciuto tra Donnalucata, Modica e Ragusa. La famiglia, proprietaria di una piccola azienda agricola, \u00e8 il rifugio dalla [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":9304,"parent":6441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vincenzo Candiano - Locanda Don Serafino, Ragusa Ibla (RG) - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vincenzo Candiano - Locanda Don Serafino, Ragusa Ibla (RG) - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Vincenzo Candiano Nato a Scicli, piccoli paesino in provincia di Ragusa, e cresciuto tra Donnalucata, Modica e Ragusa. La famiglia, proprietaria di una piccola azienda agricola, \u00e8 il rifugio dalla [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/\" \/>\n<meta property=\"og:site_name\" content=\"Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/groups\/salaecucina\" \/>\n<meta property=\"article:modified_time\" content=\"2018-05-13T21:08:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=1476%2C983&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"1476\" \/>\n\t<meta property=\"og:image:height\" content=\"983\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@ChefMaitre\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/\",\"name\":\"Vincenzo Candiano - Locanda Don Serafino, Ragusa Ibla (RG) - #ChefeMaitreLab\",\"isPartOf\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=1476%2C983&ssl=1\",\"datePublished\":\"2018-02-17T14:53:50+00:00\",\"dateModified\":\"2018-05-13T21:08:16+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=1476%2C983&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=1476%2C983&ssl=1\",\"width\":1476,\"height\":983},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"chef&amp;ma\u00eetre LAB\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Vincenzo Candiano &#8211; Locanda Don Serafino, Ragusa Ibla (RG)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/\",\"name\":\"Il Blog di chef&amp;ma\u00eetre\",\"description\":\"L&#039;idea nasce da Massimiliano De Stefano, il fondatore di chef&amp;ma\u00eetre, un brand registrato. 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