Monzu Chefs
The Monzu - Great masters of Sicilian Baroque cuisine: Urna and Alicata
Posted on Friday 31st of July 2009 under Food and Drink | Monzu Chefs | Recipes
Time to talk about two other great Sicilian Monzu, Paolo Urna and Sebastiano Alicata.
Urna, the one in the picture, started working in a kitchen at the early age of 12 with his father Casimiro Urna, who was the personal chef of the Prince of Sperlinga and Manganelli. Later he worked at the Grand Hotel in Catania with chef Paolo Marsala and became chef when he was 20 years old and started to work at the Hotel Templi di Girgenti in Agrigento.
Monsieur le Monzù Giuseppe Fiorillo and ....
Posted on Friday 06th of March 2009 under Monzu Chefs
Today I want to pay respect to two other Sicilian great monzù, chef Giuseppe Fiorillo from Messina and chef Giuseppe Genchi from Palermo.
Fiorillo's father was a chef and served the Italian Royal Family when they visited Sicily after annexation. He had Giuseppe in 1853 and let him began his apprenticeship at the Hotel Victoria in Messina, before sending him to Paris at the age of 12 where he worked for the most famous hotels of the time: Hotel du Louvre, Grand Hotel, Maison Dorée, etc.
The Monzu - Great masters of Sicilian Baroque cuisine: Luigi Maddi
Posted on Friday 12th of December 2008 under Food and Drink | Monzu Chefs | Recipes
When approaching Sicilian cuisine, you often hear about the distinction between simple, traditional people recipes in contrast to the rich, aristocratic cuisine of the Monzu. This term is a corruption of the French word "monsieur" and indicates the chefs employed in the homes of Sicilian and Neapolitan aristocratic families at the beginning of the 18th century.
