GAGINIMAGAZINE

GAGINIMAGAZINE
Quarterly Periodical Art, Culture and Food
01
2015
Editorial “Gagini Social Restaurant Vucciria”
GAGINI
GIOACCHINO
GAGLIO
reserved, creative and…
THURSDAYS
AT THE GAGINI
Events Gagini Style...
GUEST CHEF:
ROCCO
IANNONE
patience, a dose of courage and…
CRESCENZO
SCOTTI
charm, harmony and…
M
“ an is what he eats”
Gourmand Identity 2015
A ne w r e w ar d t o t he G a g ini c uisine
has been recognized thanks to the inclusion in the “Guida Identità Golose of 2015”.
They write about us: “Gagini is also “social“
b ec aus e b eing c lo s e t o t he g ues t does not
m ean o nly s at is f y hi s t as t e, but also his
c urio s it y. T he m enu is a
q uar t er ly t hat t ells no t
o nly m eals, but als o t he
s up p lier s o f r aw m at e rials an d yo u c an eas ily
fo llo w o n t he w e b t he
s ho p p in g in t he m ar k et as
w ell as r ec ei v e t he r ec ip e
o f t he d is h t hat yo u lik e. “
Ludwig Feuerbach
T he Ga gi ni Res taur ant is lo ca te d in t he
hear t of the most intriguing Palermo, between
Vucciria and la C a la , w he r e the p as t and
t he futur e com e to ge the r i n a sublim e Al c hemy. T he r e sta ur a nt is lo ca te d w it hin
t he space w he r e the sculp to r Anto nio G a gini cr eated his ma ste r p ie ce s, a w a r m and
r e laxing atmosp he r e in a mo d e r n a nd r ef i ne d style meld s with tuf f blo c ks w hic h en r ic h the w alls o f the r e sta ur a nt a nd hav e
be en pr eser ved in the o r ig ina l co nd it io n.
T he Ga gini is the fir st so cia l r e sta ur a nt o p e ne d in Paler mo w he r e the p a ssio n fo r fo o d b e c omes an ex per ie nce to sha r e , a n o ccas io n o f
m eet ing and ex c hange o f id eas. Fo r t his r ea s o n, t her e is a “ s o c ial t a ble” in t he H a ll of the
r es t aur ant , a p lac e w her e t he t hrill o f taste
is d ialo g ue, w her e g ues t s f r o m ar o und the
w o r ld , t alk , k no w and s it nex t t o eac h other.
I t ’ s a c uis in e c r eat i ng har m o ny o f c olor s
and f l av o r s, an alt er nat io n b et w een s weet,
s alt y, c r unc hy and s o f t , a c o m m o n thr ead
b et w een t r ad it io n and m o d er nit y t ha t dr aws
f r o m t he ear t h and t he s ea, by t he sc ents
and c o lo ur s o f s eas o n al p r o d uc t s t o “f eel”
t he fo o d w it h all yo ur s ens es. An ex p erienc e
t hat no uris hes b o t h t he b o dy and t he soul.
We lo v e t r a dit ion s and do
things like those of a tim e, that’ s
w hy e v er y day we m ake our br ead
with sour dough, r espec ting the
tim es of the rising and using only
quality f lour s. Our basket c ontains a v ariety of dif f er ent ty pes
of br ead, br eadstic ks and foc ac c ia br ead. A sim ple, e v er yday
food pr oduc t w hic h bec om es spe c ial in the hands of Fr anc esc o!
Loving our own job is the best
w ay t o b e a l w ay s h a p py a n d
t h e h o n ey p r o d u c t i o n fo r Cla u dio Me li i s a g r e a t p a s s i o n .
His adventure mate is the Sic i l i a n bl a c k b e e , w h i c h k e e p s
producing different types of
h o n ey. T h i s i s t h e r e s u l t o f a
rich biodiver sity that the terr i t o r y o f Pa l e r m o o f f e r s. I t ’ s
g r e a t fo r w h a t e v e r d i s h yo u l i k e !
We r e spe ct t h e la n d a n d
n at u r e , like Slow Food and
its pr oduc ts bec ause they
pr eser v e the identity of Si c ily. We only use r aw m aterials w hic h hav e nam e and sur name o f w ho m
ar e the c ar etaker s of a gr eat herit a ge. In o ur
m enu: Ne br odi ba by por k (Agos t ino Nino ne), Co sar uc iar u Beans of Sc ic li (P r ezzemo lo & Vit ale)
and the Salt of Tr a pani (Conso rzio Sale Nat ur a).
T h e Lom ba r do f a r m is the
place w her e Salv ator e and
Antonino gr ow our vegetables
lovingly and patiently. A pr oduc tion that r elies on a c ulti v ation m ethod that does
not take adv anta ge of the
natur al
r esour c es.
T heir
philosophy : the land is lif e,
it should be tr eated and r e spec ted like a li v ing being!
GAGINIMAGAZINE
NEWS
“La cucina è una cosa seria! ”
GIOACCHINOGAGLIO
Chef of Gagini
(Cooking is something serious)
Rocco Iannone
Name:
Gioacchino.
Last Name:
Gaglio.
Age:
31 year s.
Philosophy:
the cuisine of
the five senses.
Style:
his dishes are har mony
of color s and flavor s, an
alter nation between sweet
and salty, cr unchy and soft.
Strong point:
elegance; his dishes ar e
refined and ver y delicate.
Per sonality:
reser ved, creative, expr esses
his per sonality through his
cuisine.
Gioacc hino Ga g lio g r e w up in M o n tele pr e, a sma ll to wn in the p r ov inc e
of Paler m o, the b e st me mo r y o f his
c hildhood a r e the sce nts w hic h f elt in
his home. H is f a the r w a nte d him t o s t u dy to get a life l e ss d if ficult, but t he
passion fo r co o king w a s to o s t r o ng.
He be g an wo r ki ng a s a co o k in Paler m o,
but it w asn’ t e no ug h. H e w a nts to lear n
mor e, to b e co me a g r e a t c he f, a n d s o he
decides to e nr o ll in the a d v a nce d c o ur s e
of Italian cuisine “L’A lma ”. Since t hen
he goes on ge tting g r o win g a nd wo r k ing
(just to quo te a fe w) a t Uli a ssi (2 M i c helin star s), the Ro sse llinis (2 M ic h e lin star s), in L o n d o n a t the Eno te c a Turi
and at L a Tr o mp e tte (1 Mic he lin s t ar).
Af t er all t hes e ex p erienc es, he d e c id es t o c o m e b ac k t o t he p la c e w her e it all s t ar t ed : Sic i ly.
At G a g ini Res t aur ant , he im m e d iat ely f ind s t he ent hus ias m for
t he r e v is it ed r e g io nal c uis ine.
H is p hilo s o p hy is t he c uis ine of
t he f i v e s ens es ; yo u hav e t o a p p r ec iat e a d is h w it h no t o nly t he
t as t e but w it h all yo ur s ens e s.
T he c o lo r s, t he s m ells, t he f lav o r s
s ho uld alw ay s b e har m o nio us ly int er c o nn ec t ed . I m a g in e b eing a ble
t o en joy a c o py rig ht f r am e w o r k , c an
s m ell and t ex t ur e, im a g ine t hat t he
fo o d c an t ur n int o an em o t io n . . . T he se
ar e t he G io ac c hino and G a g ini c uis ine!
CALATASTING MENU
VUCCIRIATASTING MENU
Mediterranean Tartar
and sashimi
Our fried fish with citrus granite
Saffron and squill tagliolini
Fish of the day with pea soup,
potatoes mousse and zucchini pie
Carrot pie, Matcha green tea
sauce and cardamom ice cream
Baby barbecue woodland-scented chicken
Spaghetti with anchovies
Ravioli with boiled beef from Cinisi, ricotta
cheese and vegetable stew
Albacore tuna with burrata cheese, sun-dried
tomatoes, turnip and fennel pesto
Iced sparkling water and peppermint
Nebrodi baby pork cooked at low temperature
with smoked potato and baked red onion
Ginger and strawberry cheese cake
with honey ice cream
€ 55.00 for person
Great Wine Menu
3 Glasses (Local Wines)
€ 15,00
The tasting menu is valid for minimun 2 persons
€ 80.00 for person
Great Wine Menu
5 Glasses
€ 30,00
The tasting menu is valid for minimum 2 persons
Protected by Slow Food
Appetizers
First Courses
Mediterranean Tartar and sashimi
Our fried fish with citrus granite
Baby barbecue woodland-scented chicken
€ 18,00
Cereal Rice with baby fava beans,
Pecorino cheese and candied lemon
€ 16,00
Spaghetti with anchovies
€ 16,00
Saffron and squill tagliolini
€ 18,00
Mozzarella cheese gnocchi
with zucchini and pumpkin flowers
€ 16,00
€ 18,00
€ 18,00
Lemonade caciotta cheese fondue with minced
red prawn and Meli honey’s pollen
€ 18,00
Oily fish tiny tin with salad
€ 16,00
Maltagliati pasta with cosaruciaru
beans
Octopus and Nebrodi raw ham
€ 18,00
Egg overboard!
Our farm Lombardo egg with an albacore fish
sauce, smoked tuna fish and crunchy quinoa
€ 16,00
Ravioli with boiled beef from Cinisi,
ricotta cheese and vegetable stew
€ 16,00
Protected by Slow Food
COVERED € 3.00
FISH CRUDITÉS
GLUTEN-FREE
All fish selected for raw consumption is first deep
frozen and then kept at temperatures below – 18°C
for 24 hours to kill bacteria, as required by law.
Some pasta dishes are made with gluten-free pasta.
Second courses
Fish of the day with pea soup,
potatoes mousse and zucchini pie
Albacore tuna with burrata cheese,
sun-dried tomatoes, turnip and fennel pesto
Dessert
€ 22,00
Carrot pie, Matcha green tea sauce
and cardamom ice cream
€ 8,00
€ 20,00
The sweet awakening of the Chef
(bread-cake, milk and coffee ice cream)
€ 7,00
Pistachio
€ 8,00
Ginger and strawberry cheese cake
with honey ice cream
€ 7,00
€ 7,00
€ 7,00
Nebrodi baby pork
cooked at low temperature with smoked potato
and baked red onion
€ 22,00
Our grilled vegetables
€ 16,00
Hay Lamb
with rosemary-flavoured pasta
€ 22,00
Tiramisù with Tonka
fava bean ice cream and grue of cocoa
Palermo roll
€ 20,00
Fruit
Duck breast with licorice-flavoured
salt of Trapani and brulée cream
€ 24,00
Protected by Slow Food
GAGINI
Andrea Camilleri
eam
T
r
Ou
for special events
T he ex t r ao r d inar y ex p eri en c e o f t as t e, ele g anc e and har m o ny, t y p ic al o f G a g ini is
no t o nly w it h in t he halls o f t he r es t aur ant,
but it i s als o in o t her lo c at io n, t hr o ugh a
r ef ined c at ering and b anq uet ing s er v ic e.
All t ho s e w ho, fo r t hei r w ed d ing o r c o r p or ate
e v ent , d o es n’ t w ant jus t a c at ering s er v ic e
but is lo o k ing fo r p eo p le c a p a ble o f m a king
s p ec ial e v er y as p ec t o f t h e d ay, c an go to
Fr anc o and St ef ania, t o o r g aniz e b anq uets
and r ef r es hm ent s un iq ue t ur ned t o b e c lear ly
lo ng in t he m em o r y o f t ho s e w ho p ar t ic ip ates.
I n t he e v ent s by G a g ini in f ac t , e v er y as pec t
is t ak en c ar e o f t he s m alles t d et ails, in
t he k no w led ge t hat an e v ent b ec o m es tr uly
m em o r a ble o nly w hen s uc h an up s c ale
d ining ex p erienc e is ac c o m p ani ed by a
r ef ined and el e g ant at m o s p her e, w her e ar t
and g as t r o no my ar e in c o ns t ant d ialo gue.
Cat ering and e v ent s ar e an int e g r al p ar t of
t he lif e o f t h e G a g ini, a w ay t o b ring e v en
o ut s id e it s lo c at io n uniq ue and inim it a ble
s t y le o f t he f ir s t s o c ial r es t aur ant i n Pale r m o.
lena P R
Mari D i g i t a l
GAGINI
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Ales ncesco
Fra ohnny
J iele
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Gab Raki
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Gio
nia
Stefa r s
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Fran e O w n
Th
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Gag
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T h u r s d a y s at G a g i n i a r e n o w a n
event among the most prominent
o f t h e c u l i n a r y s c e n e i n P a l e r m o.
They are meetings in order to
grow and improve a blend of different schools that melt according
to Gagini Style, evenings that join
together despite the differ ences.
Events where the Chef of the Gagini and the Guest Chef will prepare together original dishes
enhancing at best, the raw materials: each chef according to
h i s o w n p h i l o s o p h y, b u t w i t h a
single objective: to offer an unforgettable sensorial experience.
An oppor tunity to impress and discover new flavour s and tastes or
s im p ly s p e nd a n e v e ni ng w it h f r ie nd s,
l e a v i n g p a m p e r e d a n d c u d d l e d by
d e l i c i o u s fo o d a n d go o d w i n e .
A n e v e n i n g t o s p e n d , i f yo u l i k e ,
t o t h e S o c i a l Ta bl e s i t t i n g n ex t
t o p e o p l e f r o m a l l ov e r t h e w o rl d a n d t r a n s fo r m i n g t h e p a s s i o n
for food into an occasion of
meeting and exchanging ideas.
Gioacc hino Ga glio, Chef of the
Gagini, in the latest edition of
“Thur sdays at the Gagini” opened
his cuisine to ver y famous chefs
like Rocco Iannone, Cr escenzo
Scotti, Gaetano Billeci, Ron Gar of alo, Ciccio Scar pulla, Car melo
Sciampa gna and Pe ppe Bonsignore.Special guest of these events
were also the wineries and their
w i n e s : Ta s c a d ’ A l m e r i t a , S a l v o
Foti, Alessandr o di Campor eale,
P o r t a d e l Ve n t o , V a l d i b e l l a ,
Cottanera.
ela
Mich zio
Igna
GAGINIMAGAZINE
“When you’re eating tasty and you haven’t beside
you a person who eats the same as you, then the pleasure
of eating will be blurry and reduced ”
Thursdays at the Gagini: e v e n t s
GAGINI
n.1
Thursdays at THE
ROCCOIANNONE
GAGINI
CRESCENZOSCOTTI
patience, a dose of courage and a pinch of salt
Name:
Rocco.
Surname:
Iannone.
Age:
38 year s.
Restaurant:
PappaCarbone
For te Gour met of Paula’s
For te Village in Cagliari.
Philosophy:
respect for Italian cuisine
and r aw materials.
Style:
its dishes are simple,
linear, without frills or
embellishment.
Strength:
the ability to renew
according the tr adition.
Per sonality:
passionate, subver sive,
great wor ker.
Accor ding to Ro cco, the cuisine is a n ex alt at io n o f t he aut hent ic it y o f t he r aw m at e rial pr oduced fr o m “lo ca l cr a ftsm en” ac c o r d in g t o t he t eac hing s o f t he an c ie nt
t imes r especting na tur e thr o ug h fo o d . H is c ho ic e aim s t o t he ex c ellenc e o f c uisine and Italian tr a d itio n, a d if fi cult and c o m p lic at ed c ho ic e t o c ar r y o n, es p ec ial ly in a society muc h mo r e ca r e ful t o t he a p p ear anc e r at her t han s ub s t anc e.
n.2
charm, harmony and a hint of folly
Name:
Cr escenzo.
GAGINIMAGAZINE
GAGINI
MAGAZINE
Thursdays at the
Surname:
Scotti.
Age:
37 year s.
Restaurant:
Il Cappero
T her esia Resor t sea & spa.
Philosophy:
Mediter r anean cuisine
with a hint of folly.
Style:
original and cr eative, his
dishes could be ser ved on
tiles or other materials differ ent from the classic dish.
Strong point:
the attention to r aw materials chosen per sonally.
Character :
caring, honest, “insane”.
He got r ec ently his f ir st M ic helin star, a v er y ex c iting and r e w ar d ing mo ment o f
his lif e. Cr esc enzo is serious and honest as his c uisine; he r es p ect s t he p r o duc ts he uses, and he does not lov e wor k them too m uc h s o as no t t o alt er t he
f lav or s. Ev er y m or ning he per sonally goes to c hoose f ish and r aw mat erials. He
tr eats eac h m ajor m eal of the day, but one that gi v es m o r e v alue is b r eak f as t .
GAGINI
Social Restaurant
( vucciria)
OPEN DAILY
FOR LUNCH AND DINNER
G a g i n i Re s t a u ra n t
V i a C a s s a r i , 35
9 01 3 3 Palermo
+39 0 91 58 9 9 18
[email protected]
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