A story of true love for Sicily and the city of Milan. A love that brings an established entrepreneur in the restaurant and pastry business from Messina to invest in Milan, in an unfortunately unfortunate period like the pandemic’s beginning, but which manages to emerge and grow.
L’Amuri will open its doors in December 2019 in the Porta Romana area, a place designed specifically to convey Sicilian climate and culture in everything, not just in the dishes. At the helm of the project is Mario Valveri, owner and food & beverage manager, together with his wife, Angela. Behind the Valveri family, there is a tradition in the restaurant business more than a century-long tradition. The first Sicilian products were sold by bicycle, then with a small kiosk, and finally by opening a bar.
Today they have several pastry shops, restaurants and reception rooms in Messina, Sicily. The aim is to transmit the flavours and scents of the sea through dishes that exalt the Sicilian tradition. This tradition brings to the table recipes based on the freshest fish accompanied by-products that express the territory, such as Ribera oranges or Niscemi aubergines.
The “Amùrì per la Cucina” is reflected in the choice of top quality raw materials. The fish is selected from trusted suppliers, and guests find themselves travelling along the shores of the Sicilian sea, savouring its scents and colours. This extraordinary experience translates into care for all aspects of the restaurant, where nothing is left to chance.
The restaurant’s iconic dish is the arancino with squid ink on a Ragusano PDO fondue, in which even the rice is Made in Sicily, a Carnaroli from the Catania plain. The menu features traditional dishes such as paccheri with swordfish, aubergines and Bronte pistachios. Then there is the double-cooked octopus with potatoes, turmeric and confit tomatoes, Ghiotta di Stoccafisso, otherwise known as Messina-style swordfish rolls, and seared amberjack on a potato velouté and vegetable caponata.
The menu is also enriched by raw fish: Gillardeau or Amelie oysters, Mazara prawns and sea urchins. The meal’s conclusion is no less important, and here is the inevitable Sicilian cannolo, on the menu presented as a ricotta cannolicchio, also accompanied by hot sfincie. And don’t mess with the cannolo: the “zest” and the ricotta cream filling are strictly artisans.
The wine cellar is predominantly Sicilian references and labels of indigenous wines that complete the gastronomic journey into the island’s traditions. Labels such as Firriato, Donnafugata, Tasca d’Almerita, Baglio di Pianetto, Pellegrino, Duca di Salaparuta, rightly occupy a large part of the wine list.
The cocktails are also an exaltation of the Sicilian spirit, such as drinks based on a gin made from an infusion of wild herbs gathered at the foot of Mount Etna and those based on Vulcanica vodka made from a selected blend of ancient Sicilian grains.
This proposal goes well with the AperiFish, where you can taste the house caught in all its freshness in a shorter but equally intense Amuri experience than dinner.
The experience among the flavours and traditions of Sicily is made authentic by the hospitality of Mario and Angela. They know how to transmit the values of hospitality and the Sicilian culinary tradition to their customers.
Discover more @ L’Amùri Sicilian Restaurant
Article edit by Nadia Toppino
Food, Wine & Hospitality Journalist