The Kitchen

Put more energy into where you source your food from then how you prepare it

/cooked

Community •I cook for a living • Chef •
Previously @ The Restaurant at Meadowood⭐️⭐️⭐️• Email: Jmagg25@icloud.com 


/recipes

/cooked

something i’ve been noticing while in sicily the last month - even the most *basic* dishes have elite flavor bc of how fresh/natural the ingredients are

building generational.xyz, investor, photographer, nomad, exploring onchain & exploring the 🌎 /positivesum

tough to choose bc i have photos of probably 20+ meals over the last month being here, but i’ll go with my two favorite pastas i’ve had

the ravioli is homemade, with pork sauce - tomato base, and hot ricotta on the inside - a speciality of this area of sicily in modica/ragusa it’s delivered fresh each morning

the other pasta is a pistachio pesto pasta, from the town of bronte in sicily where they’re known to have the best pistachios in the world, they almost look lime green in color and we were there just a few weeks ago for their annual pistachio festival during harvest

i look fwd to expierencing this one day in future. whats been one of your favorite preparation