{"id":11838,"date":"2018-07-27T18:02:19","date_gmt":"2018-07-27T18:02:19","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=11838"},"modified":"2018-07-27T18:02:19","modified_gmt":"2018-07-27T18:02:19","slug":"lestate-vincenzo-candiano-nel-menu-locanda-don-serafino","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/","title":{"rendered":"L\u2019estate di Vincenzo Candiano nel nuovo menu di Locanda Don Serafino"},"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=\"11839\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/image-5029\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-249.jpeg?fit=1280%2C960&amp;ssl=1\" data-orig-size=\"1280,960\" 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;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\/07\/image-249.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-249.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11839\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-249-1024x768.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-249.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-249.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-249.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-249.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Sigmund Freud descrisse la Sicilia come <em>\u201cun\u2019orgia inaudita di colori, profumi e luci\u201d<\/em> che oggi giorno trovano spazio nella cucina di <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/\"><span style=\"color: #0000ff;\">Vincenzo Candiano<\/span><\/a>, l\u2019executive chef del ristorante 2 stelle Michelin Locanda Don Serafino.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11840\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/image-5030\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-250.jpeg?fit=960%2C640&amp;ssl=1\" data-orig-size=\"960,640\" 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\/07\/image-250.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-250.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11840\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-250.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-250.jpeg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-250.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-250.jpeg?resize=768%2C512&amp;ssl=1 768w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\nNel cuore di Ragusa, tra le affascinanti pareti in pietra calcarea e la bellezza architettonica del barocco ragusano, lo chef Candiano ha creato la nuova carta del ristorante stellato di propriet\u00e0 di Antonio e Pinuccio La Rosa.<\/p>\n<div class=\"tiled-gallery type-rectangular tiled-gallery-unresized\" data-original-width=\"640\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/www.chefemaitre.com\\\/blog\\\/blog\\\/2018\\\/07\\\/27\\\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 202px;\" data-original-width=\"640\" data-original-height=\"202\" > <div class=\"gallery-group images-1\" style=\"width: 267px; height: 202px;\" data-original-width=\"267\" data-original-height=\"202\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/image-5036\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"263\"> <meta itemprop=\"height\" content=\"198\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"11848\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-255.jpeg\" data-orig-size=\"1280,960\" 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;1527374304&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;3.93&quot;,&quot;iso&quot;:&quot;100&quot;,&quot;shutter_speed&quot;:&quot;0.02&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-255.jpeg?fit=300%2C225&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-255.jpeg?fit=640%2C480&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-255.jpeg?w=263&#038;h=198&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-255.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-255.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-255.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-255.jpeg?resize=1024%2C768&amp;ssl=1 1024w\" width=\"263\" height=\"198\" loading=\"lazy\" data-original-width=\"263\" data-original-height=\"198\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"Lingotto di melanzana caramellata, tagliolini di zucchina con faraona confit e il suo sughetto all&#039;uvetta e caff\u00e8 Pacamara Moak\" style=\"width: 263px; height: 198px;\" \/> <\/a> <div class=\"tiled-gallery-caption\" itemprop=\"caption description\"> Lingotto di melanzana caramellata, tagliolini di zucchina con faraona confit e il suo sughetto all&#8217;uvetta e caff\u00e8 Pacamara Moak <\/div> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 373px; height: 202px;\" data-original-width=\"373\" data-original-height=\"202\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/image-5037\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"369\"> <meta itemprop=\"height\" content=\"198\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"11849\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-256.jpeg\" data-orig-size=\"1280,686\" 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;1530998151&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;3.93&quot;,&quot;iso&quot;:&quot;250&quot;,&quot;shutter_speed&quot;:&quot;0.02&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-256.jpeg?fit=300%2C161&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-256.jpeg?fit=640%2C343&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-256.jpeg?w=369&#038;h=198&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-256.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-256.jpeg?resize=300%2C161&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-256.jpeg?resize=768%2C412&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-256.jpeg?resize=1024%2C549&amp;ssl=1 1024w\" width=\"369\" height=\"198\" loading=\"lazy\" data-original-width=\"369\" data-original-height=\"198\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"Sandwich di triglia farcita con caprino fresco e pancetta stagionata di suino dei Nebrodi, salsa di lattuga, &quot;carbone&quot; di pane alle olive e fagiolini\" style=\"width: 369px; height: 198px;\" \/> <\/a> <div class=\"tiled-gallery-caption\" itemprop=\"caption description\"> Sandwich di triglia farcita con caprino fresco e pancetta stagionata di suino dei Nebrodi, salsa di lattuga, &#8220;carbone&#8221; di pane alle olive e fagiolini <\/div> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<p>Un caleidoscopio di colori, legami con il territorio e memorie dello chef si riflettono nei piatti di Locanda Don Serafino.<\/p>\n<figure id=\"attachment_11847\" aria-describedby=\"caption-attachment-11847\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11847\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/image-5035\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-254.jpeg?fit=1200%2C1600&amp;ssl=1\" data-orig-size=\"1200,1600\" 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-254.jpeg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-254.jpeg?fit=640%2C853&amp;ssl=1\" class=\"myFoto wp-image-11847\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-254-225x300.jpeg?resize=300%2C400\" alt=\"\" width=\"300\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-254.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-254.jpeg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-254.jpeg?w=1200&amp;ssl=1 1200w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-11847\" class=\"wp-caption-text\">Sfera di ricotta dal cuore di fragola, crema di taccole, gel di yuzu, rabarbaro al Campari, spugna allo zafferano<\/figcaption><\/figure>\n<p>Si parte da L\u2019uovo in salsa di pomodoro, spuma di caciocavallo e basilico&#8230;ricordo d\u2019infanzia da gustare facendo la \u201cscarpetta\u201d col pane\u201d, un piatto semplice ma ricco di valore. La zucchina estiva entra nella carta, come ingrediente principe della cucina siciliana di stagione, sposando la nobilt\u00e0 degli scampi nei Fagottini farciti di zucchina estiva e patate in brodo di tenerumi con scampi.<br \/>\nA contrapporre la semplicit\u00e0 delle verdure di stagione, gli gnocchi di patate in salsa di mandorle e animelle di vitello brasate, sarda affumicata e olio di pesto. Un piatto pieno di profumi e sapori importanti.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11841\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/image-5031\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-251.jpeg?fit=1280%2C960&amp;ssl=1\" data-orig-size=\"1280,960\" 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;1528062996&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;3.93&quot;,&quot;iso&quot;:&quot;100&quot;,&quot;shutter_speed&quot;:&quot;0.02&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\/07\/image-251.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-251.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11841\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-251-1024x768.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-251.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-251.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-251.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-251.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\nCon l\u2019arrivo dell\u2019estate, l\u2019estro di Vincenzo Candiano varca ancora una volta i confini della grande isola del Mediterraneo, portando l\u2019ospite in un viaggio gastronomico ricco di sapori. L\u2019utilizzo di spezie orientali e piante sud americane come l\u2019amaranto, irradiano l\u2019atmosfera della cucina dello chef, donando un tocco pop senza tralasciare le materie prime e le erbe del territorio siciliano.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11842\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/image-5032\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-252.jpeg?fit=1600%2C900&amp;ssl=1\" data-orig-size=\"1600,900\" 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-252.jpeg?fit=300%2C169&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-252.jpeg?fit=640%2C360&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11842\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-252-1024x576.jpeg?resize=500%2C281\" alt=\"\" width=\"500\" height=\"281\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-252.jpeg?resize=1024%2C576&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-252.jpeg?resize=300%2C169&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-252.jpeg?resize=768%2C432&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-252.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-252.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\nIl ristorante della famiglia La Rosa, insieme al boutique hotel, dallo scorso anno entrati a far parte della prestigiosa associazione Relais &amp; Chateaux, continuano il percorso di crescita e diffusione dell\u2019arte dell\u2019ospitalit\u00e0 ed enogastronomica della food valley ragusana nel panorama internazionale annunciando anche la creazione di <strong>un nuovo menu di degustazione con i piatti pi\u00f9 famosi di Vincenzo Candiano, chiamato per l\u2019occasione \u201cGrandi Classici\u201d<\/strong>. Un percorso tra le creazioni che hanno permesso allo chef originario di Scicli di far conoscere la Sicilia nel mondo.<\/p>\n<figure id=\"attachment_9304\" aria-describedby=\"caption-attachment-9304\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><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 wp-image-9304\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" 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: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-9304\" class=\"wp-caption-text\">Vincenzo Candiano<\/figcaption><\/figure>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11844\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/27\/lestate-vincenzo-candiano-nel-menu-locanda-don-serafino\/image-5034\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-3.png?fit=603%2C618&amp;ssl=1\" data-orig-size=\"603,618\" 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-3.png?fit=293%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-3.png?fit=603%2C618&amp;ssl=1\" class=\"aligncenter wp-image-11844\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-3.png?resize=146%2C150\" alt=\"\" width=\"146\" height=\"150\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-3.png?w=603&amp;ssl=1 603w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-3.png?resize=293%2C300&amp;ssl=1 293w\" sizes=\"(max-width: 146px) 100vw, 146px\" data-recalc-dims=\"1\" \/><br \/>\nFondata nel 1954, Relais &amp; Ch\u00e2teaux \u00e8 una Associazione di 560 hotel di charme e ristoranti d\u2019eccezione, gestiti da proprietari, Ma\u00eetres de Maison e Chef indipendenti, che condividono la passione per il proprio lavoro, animati dal desiderio di stabilire legami autentici con i propri ospiti.<br \/>\nPresente in tutto il mondo, dai vigneti della Napa Valley alla Provenza, passando per le spiagge dell\u2019Oceano Indiano, la collezione di dimore Relais &amp; Ch\u00e2teaux \u00e8 un invito a scoprire l\u2019art de vivre che caratterizza la cultura di ogni luogo e a condividere un viaggio alle radici di storie umane uniche.<br \/>\nGli associati Relais &amp; Ch\u00e2teaux sono uniti dal desiderio di tutelare, mantenere vive e valorizzare la ricchezza e la diversit\u00e0 delle cucine e delle tradizioni dell\u2019ospitalit\u00e0 in tutto il mondo. Nel novembre del 2014 Relais &amp; Ch\u00e2teaux ha presentato all\u2019UNESCO un Manifesto che sancisce questa volont\u00e0 e l\u2019impegno a preservare il patrimonio.<br \/>\n<span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/www.relaischateaux.com\">www.relaischateaux.com<\/a><\/span><\/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;\">\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>Sigmund Freud descrisse la Sicilia come \u201cun\u2019orgia inaudita di colori, profumi e luci\u201d che oggi giorno trovano spazio nella cucina di Vincenzo Candiano, l\u2019executive chef del ristorante 2 stelle Michelin [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":11851,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[73],"tags":[387],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - 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