Brizza flies to the most exclusive Caribbean Shores 

JANUARY 27, 2023 – From February 2nd to 10th, Cap Juluca, in Anguilla and La Samanna, in St. Martin welcome Chef Agostino D’Angelo to celebrate Sicily and the treasures of the sea 

 A SICILIAN BREEZE OVERLOOKING THE OCEAN 

After its opening last July at Villa Sant’Andrea, A Belmond Hotel, Taormina Mare, the pop-up restaurant Brizza reaches the most evocative beaches of Anguilla and Saint Martin with five dinner events that celebrate Sicily and its sea. Between February 2nd and 10th, Chef Agostino D’Angelo will curate a real culinary journey for Cap Juluca and La Samanna’s guests, two iconic Belmond properties in the Caribbean islands, accompanying them in the discovery of Sicilian seafood cuisine. 

On the pristine shores of Maundays Bay where Cap Juluca is located, on February 2nd, Chef D’Angelo in tandem with Cap Juluca’s Executive Chef Bruno Carvalho will pay tribute to typical Sicilian cuisine with an ocean-view welcome dinner. Guests will be taken on an authentic journey to discover Sicilian traditional dishes including Caponata and Mondello-style Octopus, but also the classical mix of fried small fish and arancini. 

On the pristine shores of Maundays Bay where Cap Juluca is located, on February 2nd, Chef D’Angelo in tandem with Cap Juluca’s Executive Chef Bruno Carvalho will pay tribute to typical Sicilian cuisine with an ocean-view welcome dinner. Guests will be taken on an authentic journey to discover Sicilian traditional dishes including Caponata and Mondello-style Octopus, but also the classical mix of fried small fish and arancini. 

The following day Cip’s By Cipriani, so called to celebrate Italy and the Venetian glamor, will host Brizza pop-up for an exclusive dinner with a 6-course tasting menu created by Chef Agostino D’Angelo and Chef Bruno Carvalho taking inspiration from that proud passion that has always driven both to enhance the treasures of the sea. The elegance of the place is once again combined with unique smells and tastes, creating a “breeze” that leads people to dream of a pieds-dans-l’eau dinner in the Bay of Mazzarò. The dinner begins with a selection of four Brizza signature canapes, including the seared scampi on plankton, creamed potatoes and toasted breadcrumbs, and the sea urchins on lemon crispy bread. The ravioli with ricotta and smoked grilled aubergines, lobster sauce, Noto almonds and seaweed olive oil could not be missing, as well as that fresh samphire granita. 

Between February 8th and 10th, the same Sicilian ‘breeze’ will reach the splendid Baie Longue on the island of Saint Martin, where the new La Spiaggia restaurant will host Brizza with La Samanna’s Executive Chef, Bernard Prim. Usually open with an Italian menu, the three dinner events will be the occasion to pay homage to one of the most famous Mediterranean islands in the world, also known for that culinary tradition of which Chef D’Angelo is so proud. 

ENDS 

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