One taste, above all, distinguishes Riccardo Fazio’s dishes, the acidic, citrusy, fresh side that finds space in unusual combinations such as those he proposes on the menu at BLUM, which never loses sight of its home territory but contextualises it in a broader dimension and in an altogether contemporary mode. Like the ravioli, a dish that is not Sicilian by origin. Yet inside we find vegetables such as wild chicory, endive and a sauce with Tuma Persa, a cheese now rare on the island, the entire creation accompanied by mullet roe botargo. Eel, on the other hand, is marinated in yuzu and non-alcoholic apple cider, whereas the alcoholic part comes from Calvados. It is then cooked in a Kamado grill that lends it a barbeque flavour, and it is presented with Granny Smith sauce and a potato mille-feuille.