Salvatore Fraterrigo
 Member since: January 18, 2010
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 I was raised in the Western province of Sicily, Trapani, the part of the world which is the heart of the Mediterranean -- where the conquerors were the strongest. My cooking style reflects the rich blending of many cultures that had a presence in Sicily -- from the Greeks to the Arabs, from the Normans to the Spanish – each dominated the island, afterwards leaving behind the richness of their discoveries, contributing something unique to the tavola. Sicilians, with their skillful hands and the ingredients that each of these cultures brought to the island, invented one of the world’s most complex, fascinating culinary traditions. Dishes are extremely simple, but live on still today.
I have invested my entire career in the continuation of these important culinary traditions. Simplicity allows the fresh taste of each ingredient to emerge. My philosophy as a Chef is a departure from the stereotype of the typical Sicilian restaurant and how Sicilian cooking has been defined to date. I specialize in dishes of the Western provinces of the island, and some of my dishes are new to U.S. palatte. This philosophy of cooking is also found in all the recipes in my book, they are traditional, genuine recipes of Sicily.
Bringing a New Understanding of Sicilian Cuisine to the United States:
Sicily is on the cover of the January 2009 issue Conde Naste Traveler, with a headline that reads: “The NEW Sicily.” The food and the region have long been misunderstood by Americans, and as the media and public continue to discover authentic Sicilian cuisine, my work is becoming more important. Although Sicily has a long, complex culinary history, my preparation of some culinary traditions is still “new” in the United States at this time.
All of the recipes in my books and on my menus are full of flavors and aroma of the island. I am able to replicate Sicilian recipes in a way that few people in the U.S. can. I am a master at finding the right ingredient necessary to hold up a recipe that usually requires an something that is only grown or produced in Sicily. Today, unlike five years ago, we can find new products in America (Bronte pistachio for example), and so for the first time, I can duplicate genuine Sicilian cuisine in ways that have never been experienced in America before. In all of my menus at the top Sicilian restaurants where I have worked, I bring this difference to the food. As more and more authentic ingredients are imported to the U.S. and become available to the consumer, my work becomes even more valuable.
As Americans continue to value traditions they are losing due to lack of time and consumerism, more and more want to rediscover the pleasure of sitting together at the table, as Southern Italians – especially Sicilians do each day. The original culinary traditions of Sicily -- which I incorporate into my work each day -- will continue to become more and more important as this trend continues.
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| Email: totonewyork@aol.com |
| Website: www.salvatorefraterrigo.com |
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