The Chef Behind Sud Forno Temperance Summer Menu 🧑🍳
The Chef Behind Sud Forno Temperance Summer Menu 🧑🍳
This summer, we’ve introduced a few new seasonal dishes to the menu at Sud Forno Temperance. Chef Vincenzo Restivo shared a story behind his Maccheroncini al Pesto Trapanese 🍝
”My grandmother would start early in the morning, picking the sweetest tomatoes and the freshest basil from my uncle’s garden. She always said that basil picked before the sun became too hot smelled sweeter. She never owned a food processor, and even after we bought one, everything was still made with a mortar and pestle because she kept saying that the mortar was already seasoned and the pesto wasn’t coming out the same in the blender. I can still hear the steady rhythm of the pestle against the stone echoing through the kitchen. As a child, that sound meant one thing: after coming back from the beach, lunch was going to be something special. There was never a recipe written down, just instinct, experience, and love. If I asked her how much of an ingredient she used, she’d smile and say, “You’ll know when it tastes good.” I remember sitting at the kitchen table, waiting for my grandma to give my cousins and me a piece of bread while she was saying in Sicilian, “Ora vo putiti puluzziari,” which means, “Now you guys can clean it.” referring to the mortar still holding the leftover pesto. Today, every time I prepare Pesto Trapanese, I still think of these moments.”
Join us at Sud Forno Temperance’s restaurant this summer to enjoy Chef Vincenzo’s new seasonal dishes, inspired by the flavours and traditions of his childhood in Sicily.
