VIENNA GOES EATALY, OR MORE SPECIFIC, SICILY
During a stay at The Ritz-Carlton, Vienna, you can’t miss Pastamara – Bar con Cucina, curated by Chef Ciccio Sultano.
Born in Turin, Italy, and raised in the Sicilian city of Gela, he began his culinary career at the age of 13, training to be a pastry chef. Although his love for all things sweet remains, he opted to lean into his passion for varied ingredients and began a career as a chef. "In pastry you have only sweets, however, in the kitchen, one has infinite possibilities," Sultano says.
And he takes full advantage of those possibilities. Over the years, the two-Michelin-starred chef has gone on a culinary journey of his own, honing his knowledge and techniques along the way — and now he has started a new chapter in the story. The latest addition to his repertoire is a stylish bar con cucina, “Pastamara”, where classic cuisine is reimagined. Guests can expect Sicilian flavors presented without fuss in dishes like arancini loaded with squid, tuna belly with caponata, and the iconic cannolo accompanied by prickly pear soup.
At the heart of the bar con cucina experience is the aperitivo, a culinary tradition firmly anchored in Italian culture. Chic and elegant, this pre-dinner ritual sets the tone for an evening of dining that transports guests to Sultano’s native country.