Along our journey to discover the land and its flavors, we found a magical place where the sea is delicately kissed by the sky in front of the wonderful Sicilian coast.
We are in Marina di Cala del Sole, in Licata, where the tourist port welcomes us with its crystal-clear blue waters. We are on a journey to discover how the island's culinary tradition has blended into the modernity and refinement of Luna restaurant.
It is an intimate restaurant, with a fresh and modern ambiance, where traditional elements are in harmony with its essential style, uncommon for a typical Sicilian restaurant yet reminding us of the deep Sicilian roots of the restaurant's owner and chef Calogero Tarlato.
After attending the Alma International School of Italian Cuisine and working in Northern Italy for many years, the chef returned home, to the sea he deeply loves and made his bold decision to put into practice everything he had learned so far.
Luna restaurant opened its doors two years ago as dreamed by Calogero Tarlato and Dina Incorvaia, who manage this deliberately intimate restaurant serving elegant and professional cuisine that focuses on the quality of 0-mile ingredients.
You will find varied dishes carefully selected for those who suffer from food allergies, celiac disease, and intolerances. There are plenty of meat and vegetarian dishes on the menu, but fish runs the show here.
With its 15 km coastline, Licata offers the freshest fish personally selected by the chef from the fishermen's boats for his special fish dishes of the day.
The guests of Luna, since it’s located at the port, are mainly tourists, but it has become one of the go-to restaurants for the locals as well even during the winter
Some of the dishes have become real stars of the menu such as sheep ricotta ravioli with red shrimp tartare carefully arranged atop.
Swordfish is a perfect link between two Sicilian recipes, Palermo style, and Trapani style, in which the breaded swordfish steak is placed on a cream of cherry tomatoes, and olives and sprinkled with bread crumbles.
Spaghetti with clams, which sounds quite beaten, is enriched with precious caviar.
At the end of the meal, one of the Sicilian best-known desserts, Cannoli, is a must-try. All of its ingredients are strictly homemade: the dough, ricotta, and candied fruit, as well as the indispensable pistachio sprinkle.
Those who want something different won’t be disappointed by the chef and his sweet creation Lunatico, a dessert that looks like a knocked-down tiramisu with a dash of Maldon salt to skim off the fat of the mascarpone cheese.
The symphony of flavors is matched by the fine wine labels coming not only from Sicily but from all over Italy. San Benedetto Millennium Water chosen for its elegance, design, and taste perfectly fits the gourmet experience under the Moon reflecting on the sea.
In Marina di Cala del Sole, there is a small, intimate, essential, and elegant meeting place where 0-mile ingredients and inspiration come together bringing a touch of freshness to the iconic Sicilian recipes.
Luna Restaurant, Licata (AG)
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