National good food guides
The national “Michelin Italia” guide that comes with Big Gourmand magazine: mentions our “precious dishes at an affordable price”, 2014, 2015, 2016, 2017, 2018, 2019, 2020, 2021 issue (a unique restaurant in Catania).
New entry in the new L’Espresso 2021 “I Ristoranti e i Vini d’Italia” (The Restaurants and Wines of Italy) guide.
Mentioned in the Gambero Rosso “Ristoranti d’Italia” (The Restaurants of Italy) guide, 2020 and 2021 editions.
“Osterie d’Italia” Slow Food National Guide, 2013, 2014, 2015, 2016, 2017, 2018, 2019 and 2020 editions.
Gold guide,”I vini di Veronelli” (Veronelli’s wines), 2020 edition.
Le Guide ai sapori e ai piaceri (The Guides to flavors and pleasures), “La Repubblica” newspaper, 2021 editions “Etna, storie, itinerari, luoghi del gusto” (Etna, stories, itineraries, places of taste).
Le Guide ai sapori e ai piaceri (The Guides to flavors and pleasures), “La Repubblica” newspaper, 2020 editions, dedicated to “Mare della Sicilia”(Sea of Sicily).
Le Guide ai sapori e ai piaceri (The Guides to flavors and pleasures), “La Repubblica” newspaper, 2019 editions, dedicated to “Sicilia”(Sicily).
Guida ai sapori e ai piaceri della regione Sicilia, (Sicily: A guide on the flavours and pleasures of the region), “La Repubblica“, newspaper 2016-2017; 2015-2016; 2017-2018; 2019-2020 editions.
Mentioned in the “Il Giornale di Sicilia”, newspaper’s guide 2015-2016; 2013-2014; 2015-2016; 2017-2018; 2019 -2020 editions.
Mentioned in the Accademia Italiana della Cucina, (Italian Cookery Academy) guide, 2013.
Mentioned in “Etna e Sicilia Orientale“, (Etna and Eastern Sicily), a series of books published by Touring Editore – Slow Food Editore publishing house, 2011 edition;
Mentioned in the Slow Food “In cucina con Slow Food: ricette di Sicilia“, (In the kitchen with Slow Food: Recipes of Sicily) cook book, 2014 edition.
“Dove” , Guide to the New Sicily, published in 2016.
International Food Guides
Mentioned in “Routard “2014, 2015, 2016, 2017 and 2018 editions;
Cited in the “Lonely Planet”, ‘Top Choice’ list, 2014 and 2015 editions.
Reviews
“La Repubblica” il Gusto column, 19 July 2021, article “Pasta alla Norma, figlia del sole: la storia, le leggende e le sue mille versioni” (Pasta alla Norma, daughter of the sun: history, legends and its thousand versions) by Francesco Seminara.
“La Repubblica“, in Palermo section, article dated 18 May 2021, “La pasta alla norma siciliana strega Stanley Tucci e finisce sulla Cnn”(Pasta alla norma bewitch Stanley Tucci and ends up on CNN).
“Fondazione Slow Food per la Biodiversità Onlus”, article dated 12 February 2021 “Questo non è un cuoco #8. Roberta Capizzi alla ricerca delle radici” (This is not a cook # 8. Roberta Capizzi in search of the roots) by Marco Gritti.
“Vanity Fair”, January 2021 issue, article dedicated to “Quel che passa in convento” (What passes in the convent) by Anna Mazzotti.
“La Sicilia”, article dated 2 July 2020, “Credito d’imposta su viaggi e prodotti locali. Dalla Sicilia la proposta che piace al Governo” (“Tax credit on travel and local products. From Sicily the proposal that pleases the Government) by Carmen Greco.
“La Sicilia”, article dated 8 May 2020, “Crisi ristorazione, l’idea di Roberta Capizzi: Tavolini all’aperto circondati dal verde” (Catering crisis, the idea of Roberta Capizzi: Outdoor tables surrounded by greenery) by Maria Ausilia Boemi.
“Bell’Italia”, January 2020 issue, in the Catania “What, when and where” section – Belvedere Barocco”.
“Falstaff”, March 2019 issue, article “Die schwarze Perle Siziliens”.
“Elle Decor”, article dated 28 January 2019, “A cena tra pizzi, cristalli e radici di un ristorante di Catania dall’anima antica”(A dinner among laces, crystals and roots of a restaurant in Catania with an ancient soul) by Elisa Zagaria.
“The Space”, article dated 10 January 2019, “Inside Sicily’s nostalgic Me Cumpari Turiddu restaurant” by Rossella Degori
“La Sicilia”, article dated 18 June 2019 “L’avvocata tornata a casa per difendere il gusto siciliano” (The lawyer returned home to defend Sicilian taste) by Maria Ausilia Boemi
“Casa Facile”, March 2017, in the Catania “Shopping Tours” section.
“Il Sole 24 Ore” travel column, 24 January 2017, article “Alla scoperta di Catania con la guida di sei «insider»”
“Glamour“, fashion magazine, November 2016. “Have a Glamorous Weekend” event, the exclusive Glamour designer shopping appointment. Me Cumpari Turiddu is mentioned among the recommend places to eat.
“Bell’Italia”, February 2016 issue, in the Catania “What, when and where” section – Dallo Street food alla street Art” (From Street Food to Street Art).
“I love Sicilia”, January 2015 issue, article “Catania: la Movida a cena”.
“La Stampa”, newspaper, in the Cooking section, article dated 3 July 2014, “I Sapori della Sicilia da Mc Turiddu” (Sicilian Flavours at Mc Turiddu).
“La Sicilia”, in the Giorno e Notte column, article dated 10 November 2013, “Food Valley, sapori mediterranei” (Food Valley, Mediterranean Flavours).
Awards and acknowledgements
Slow Food: “Good cheese restaurant” 2013, 2014, 2015, 2016, 2017, 2018.
TripAdvisor Certificate of Excellence 2014, 2015.
Rotaract di Catania, 19 July 2014, “Premio Aurora” Award.
Nato, military exercise taking place in Sicily, 2015. See the letter of commendation –> Thank You Roberta
Turiddu’s recipes – Custard Grandma Cristina’s way
Custard Grandma Cristina’s way
A citrus-flavoured cream, delicate and delicious. Perfect for filling cakes and tarts, but also to be eaten by the spoonful. Just for you, the original recipe, taken from Nonna Cristina’s notes.
Ingredients
- 1/2 litre of milk;
- 90 g of cornstarch;
- 3 egg yolks;
- 150 g sugar;
- Peels of 1/2 orange;
- Peels of 1/2 lemon.
Procedure
Boil the milk with the peels for about 2 minutes.
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We start again from the earth: Turiddu’s vegetable garden
Me Cumpari Turiddu today also becomes a farmer
The scent of aromatic herbs, the warmth of the sun on the skin, the smell of fruit ripening on the trees. The countryside always contains so much poetry. Poetry full of memories and metaphors, particularly strong symbolic images, especially in this period.
In this time of apparent stasis, we have channelled our energies to finally make a project that had long remained only a sprout bloom.
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