Monsù di Sicilia
Cross the doors of Palazzo Antoci for a journey through time to the Ragusa of the Bourbons. In the company of Donna Franca, a direct descendant of the noble Sicilian family, you’ll get to know the culinary tradition of the real Monsù: the highly sought-after head chefs that the aristocrats of the nineteenth century fought to have at their service.
Among Tiffany-style windows, antique furnishings and the stories of an academic expert in the history of costume and culinary traditions, you can enjoy a dinner in perfect “Gattopardo” style, sitting at the imperial table.
- EXCLUSIVE
- WHAT'S INCLUDED*
- Introduction to the figure and role of the Monsù in Sicilian aristocratic society by the Professor Tullio Sammito, expert in the history of costume and member of the Italian Academy of Cuisine
- Visit of the main floor of Palazzo Antoci
- Introduction made by Professor Tullio Sammito, expert in the history of costume and member of the Italian Academy of Cuisine
- Gattopardo-style dinner with dishes prepared according to the ancient and laborious recipes of the nineteenth century
- Live background music, chamber music
*The Parentesi does not include anything not expressly indicated
18/10
Start time: 20:00
Duration: duration 3h
Ragusa, Sicilia
Limited availability
THE PARENTESI
Visit to the Palace
Ancient floors, soft upholstery, precious chandeliers such as the Murano chandelier that illuminates the Ballroom, the games of light in the living room, decorated with wallpaper designed by Filippo Tommaso Marinetti: let yourself be enchanted by the Art Nouveau, Neoclassical and Late Futurist atmospheres evoked by the architect Paolo Lanzerotti, creator of one of the most eclectic historic buildings in eastern Sicily.
Cultural appetizer
Before taking a seat at the imperial table, Professor Tullio Sammito, an expert in the history of costume and a member of the Italian Academy of Cuisine, will tell you secrets and anecdotes related to the figure of the Monsù, his role in aristocratic society, the ingredients used and the most popular recipes among the nobility of the eighteenth and nineteenth centuries.
The 'Lord' of the kitchen
The Monsù, a term that derives from the French monsieur, was the head chef of the aristocratic kitchens in Southern Italy, a widespread figure between the eighteenth and nineteenth centuries, especially in Campania and Sicily. The gastronomic proposal of the Monsù combined the flavors of Neapolitan cuisine with the refinement of French cuisine, much appreciated by the nobles of the time.
The Imperial Dinner
Taking inspiration from the ancient family recipe book, the dishes that enchanted the palate of Baron Cultrera di Montesanto will return to the table of the Antoci family, in a menu designed to evoke the flavors of the tasty and laborious recipes of the nineteenth century and to be enjoyed in a magical atmosphere made of crystals, silvers and the notes performed live by a group of musicians.