Sciccheria: Appetite for development – Biz Magazine

Shortly after the opening of a new restaurant, an investment of over 500,000 euros, Sciccheria announced a unique partnership in Romania: the collaboration with Giuseppe Raciti, a chef who brought a Michelin star to the Italian restaurant Zash. The chef will become a consultant to Sciccheria and sign the menus of the two restaurants, contribute to the training of the staff and even personally cook for corporate and private events.

Gastronomy enthusiasts who want to enjoy an experience worthy of Michelin-star restaurants no longer have to leave the country to enjoy the dishes proposed by chefs who have managed to attract the attention of the famous guide and bring the coveted stars to the restaurants they manage. The Sciccheria brand has just announced a collaboration with Giuseppe Raciti, an Italian chef with extensive experience in the world of fine dining, who won a Michelin star for Zash restaurant.

Through this partnership, chef Raciti will become a consultant to Sciccheria and sign the menus of the group’s two restaurants, contribute to staff training, organize tasting dinners for restaurant guests and even personally cook for corporate and private events. It is a unique collaboration in Romania and unmatched that not only comes with excellent food for the foodie community in Romania, but with benefits for the entire fine dining universe in the country, where the training of the staff by a chef with experience in the kitchens of Michelin-starred restaurants is great news.

In the coming period, the Italian taste will bring a new vision to the menu of Sciccheria restaurants and will bring them an explosion of unique tastes and aromas. The private event menus will also be made by the Italian consultant and implemented by the Sciccheria team.

“Sciccheria guests will not only enjoy new menus, signed by chef Raciti, but also unique experiences, supported by him. I am glad that he will get involved in our activity, that he will actually cook in the restaurant, during the public and private events that we host”

Claudia Militello, co-founder of Sciccheria

The dishes that chef Raciti will add to the new menu are a tribute to the Sicilian heritage, through a “fusion” gastronomic style that balances tradition with contemporary approaches, invoking for those who will cross the threshold of the Sciccheria restaurants an unforgettable culinary experience.

The collaboration with Italian cuisine is carried out under the concept of “Issima”, the umbrella under which tasting dinners will be organized every month, at which Giuseppe Raciti himself will cook. The menus designed by chef Raciti will illustrate his gastronomic style strongly anchored in the roots of the Sicilian tradition, some of the ideas of dishes with which he proposed to conquer the gastronomy enthusiasts in the country being poached egg dressed in soft dough, breaded in bread cubes and fried in seed oil, accompanied by a compote of Sicilian red mulberries and Provola cheese foam or a lasagnetta with black pork ragu, on a bed of Ragusa cheese fondue, raw red pea prawns and pork mouse popcorn.

Another recommendation of the Italian cuisine is the swordfish roulade stuffed with sun-dried tomatoes, accompanied by a salad of fennel, oranges and marinated red onions, and for dessert, a sponge cake with fine pistachio cream, pistachio ice cream and tangerine gel. And if the descriptions above whetted your appetite, you should know that you can taste them, starting at the end of March, in both Sciccheria restaurants.

Since the beginning of this year, with an investment of over 500,000 euros, a new Sciccheria restaurant has been opened, right in the Rosetti area of ​​the Capital.

The new restaurant also welcomes its guests with an Italian menu, with Sicilian influences, based on the same gastronomic principles with which the brand has accustomed its community: quality ingredients, curated from top producers in Italy and Romania, all cooked as naturally as possible, at low temperatures to create tasty and healthy dishes.

Along with Luca and Claudia Militello and Andrei Iosif, Virgil Ianțu, a professional in the field of television, is also part of the Sciccheria Rosetti shareholding, thus entering the HoReCa field.

The article was originally published in Biz no. 381 (March 16 – April 16, 2024). If you want to receive Biz Magazine by courier, subscribe here.