The story
At La Cucina di Donna Carmela, the ancient peasant philosophy of respecting the land’s cycles is alive in every dish. The restaurant, part of the Donna Carmela resort in Riposto near Acireale, is open to both guests and outside visitors, offering two daily menus that celebrate Sicilian tradition with a modern touch.
The kitchen is led by Chef Piergiorgio Alecci. Born in Catania in 1990, Alecci trained with notable chefs including Andreas Zangler and Heinz Beck at London’s Aspleys (one Michelin star) before joining Donna Carmela in 2018. His cooking is rooted in the bounty of the resort’s own two-thousand-square-meter vegetable garden and citrus grove, where over thirty varieties of organic oranges, along with mandarins, limes, and grapefruits, are cultivated without pesticides or chemical fertilizers. This proximity to the source is a deliberate choice for quality and sustainability, and it defines the restaurant’s modern Sicilian cuisine.
The “Come Natura” tasting menu changes with the seasons, drawing directly from what is ripe in the orchard. Maître Rosario Sorbello welcomes guests, guiding them through an experience that balances high-level technique with a deep sense of place. For those seeking a lighter lunch, the resort also offers Sintesi, a more informal Mediterranean spot, while the Rizo Bar serves inventive cocktails made with herbs and citrus from the garden.
The wine cellar, intimate with a visible caveau, holds hundreds of bottles with a strong focus on Etna and Sicilian producers. The selection features prestigious labels like the Pietradolce Archineri Etna Doc, a three-glass winner from Gambero Rosso, and the Etna Rosso Vigna Barbagalli, named Best Red of the Year in 2015.
La Cucina di Donna Carmela has earned a Michelin recommendation, a recognition that aligns with its unwavering commitment to ingredient-driven, contemporary Sicilian cooking.
Recognition
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