About
When we started to work on the SALIROSSO project,t many people thought we were nave adventurers, like Don Quixote or Garibaldi... maybe also fools. Those who know us better asked us: 'Why this insanity, why open a restaurant in a moment of crisis, when dozens of Sicilian companies are closing down?' And we replied: 'Because the art of cooking "alla Trapanese" is culture, eating "alla Trapanese" is culture, the products of our land and sea are culture, because our wines and now also our beers are culture... and only our culture can save us Sicilians'. 'So you are going to do traditional Trapani cooking?' 'Yes...no, well... we are also going to do traditional Trapani and Sicilian cooking, but we want to do more, we want to cook "alla Trapanese". And we also want to cook "alla Trapanese" what is not from Trapani, what we have eaten around the Mediterranean, food which was unknown to us but which we felt was close to us. We want to be guided by the smells of the market, by the wind, by the Trapani sunsets which are mirrored in the salt pans...' 'Then go ahead guys, go like a train that nobody can stop. You are truly mad, but mad people are also lucky'. It may be so, let's hope so. We know we wanted to satisfy a passion, our passion for good food and good wine, for the traditional Trapani cooking, for our food culture, our passion for hospitality. We wanted to create something which there was not in Trapani yet: an elegant restaurant which smells of home, where children take precedence also on Saturday nights, where you pay only what you eat and drink - therefore no cover or service charge at Salirosso - a restaurant that does not offer you dubious tonic liquors once you have finished your meal but a list of hard liquors selected among the best offered by world distillation. At this restaurant a wine list made up of only Sicilian wines from native grape varieties, a list of beers selected among the best Sicilian and European craft beers and a water list are available. By way of summary, Salirosso was created so that we could have fun letting our guests having fun: what is better than fascinating and satisfying with a dish cooked with love and respectfully served with the right wine?
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