The first time I had the pleasure of seating myself at the table of Franco Agliolo was in early May on returning from the Aeolian islands. One tip had come from a trusty friend, another from Nicolas Gatti Russo, an important producer of Mamertino DOC
It might seem a bit paradoxical, but even though Messina enjoys 50 kilometers (30 miles) of coastline, there are virtually no restaurants along the coast, to count them the fingers of one hand are quite sufficient. To eat a bite in the center of the city
Traminer, the restaurant of Salvatore Aricò and Giusy Bucca, is not what one might expect. Far from the major gastronomical routes, protected by the countryside but caressed by a fresh breeze from the Tyrrhenian sea, it is a project which was born from a concept