Hotel Celeste

Hotel Celeste è una struttura a conduzione familiare che vanta un'esperienza trentennale nel settore, assicurando ai propri clienti un piacevole e incantevole soggiorno.
Situato nei pressi del porto turistico di Marzamemi, l'Hotel Celeste offre camere climatizzate con vista panoramica direttamente sul mare, a due passi dall'antico borgo marinaro raggiungibile a piedi senza fatica.
L'Hotel Celeste si trova proprio alle porte della frazione marinara di Marzamemi.

Contatti:
Viale Paolo Calleri, 7 (ex Viale Lido) 96018 Marzamemi (SR)
Tel. 0931 841244 - Fax. 0931 841849
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Residence Del Melograno

Indipendent apartments in three adjoining units, with wide open spaces destined to nature, parking lots and trees. They form a residential complex perfect for your holidays, 50 mt from the beach of Marzamemi in the southern part of Sicily, even southern than Tunisi. You will be able to enjoy the mild weather and the wonderful beaches of our coast. 

Contacts:
Viale Arcobaleno, contrada Spinazza
Marzamemi 96017
Tel: +39 339 504 0322 | +39 0931 841 310
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Residence Del Melograno

Appartamenti indipendenti in tre strutture attigue, con ampi spazi esterni destinate a verde, a parcheggio e ad alberi d’ombra, compongono un complesso residenziale per “CASE VACANZE“, a circa 50 metri dalla spiaggia attrezzata di Marzamemi nel meridiano più a sud di Tunisi potrete godere del clima mite e delle fantastiche spiagge del litorale.

Contatti:
Viale Arcobaleno, contrada Spinazza
Marzamemi 96017
Tel: +39 339 504 0322 | +39 0931 841 310
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Dried tuna with sweet and sour vegetables and Avola almond rain

Ingredients for 4 people:

520g of fresh tuna fillet, 300g red and yellow peppers, 300g zucchini, 200g of carrots, 200g aubergine, 200g red onion, 200g of pachino, 200g peeled almonds, 3 tablespoons of sugar, red vinegar q.b. mint leaves, salt and pepper of the whirlpool, extra virgin olive oil.

Method:

Take the tuna and cut it into cubes, take all the vegetables that you have washed previously and cut them into cubes and put them aside. Cut the onion into julienne strips and put it in a pan with a little oil and let it dry. First add the carrots and cook for a few minutes, repeat the same operation with peppers, zucchini, eggplant and pachino cut in half and adjusted with salt and pepper, this procedure is to give each vegetable its cooking. Once the vegetables are cooked, add the tuna and cook it for 3 minutes. At this point we add the sugar with the vinegar and mix well to get the sweet and sour and perfume with fresh mint and finishing with toasted almonds.

The recipe was created by Chef Giuseppe Argentino for the Pro Loco Turistica di Marzamemi.

White stewed octopus inzolia on crushed potato pate d.o.p. of Syracuse

Spending for 4 people
Octopus 900g, two cloves of garlic, 50g shallot, parsley, lt 1 white wine inzolia, 300g potato d.o.p., a pinch of fresh oregano, extra virgin olive oil 80ml, a tomato to garnish, salt and pepper of the whirl q.b.

Method:
Clean the octopus and cut into pieces of about 3 cm, in a saucepan put the garlic and the chopped shallot with extra virgin olive oil. Start to brown immediately after add the octopus let it brown for 7/8 minutes and add the wine to cover the octopus, season with salt and pepper and cover tightly with a lid and cook for about 40 minutes. Five minutes before finishing cooking, sprinkle finely chopped parsley on the octopus.
Cook the potatoes in water or steamed with the skin, pay attention to the cooking that they are not too cooked must be to the point. After removing them from the skin, place them in a bowl and crush them with a fork and season a pinch of oregano with extra virgin olive oil to flavor them salt and pepper to taste.

Definition of the dish:
Take a deep dish, place a small circle of 7cm in the center of the plate, put the potatoes in it, remove the headband and place it over the octopus with its cooking base. Garnish with diced tomatoes and parsley.
Chef's Word: When cooking octopus, do not remove the lid. It is important to cook the potatoes with the skin because they remain tastier. The choice of inzolia wine was desired due to its organoleptic characteristics to give a more decisive taste to the octopus.

This recipe was created by Chef Giuseppe Argentino for the Pro Loco of Marzamemi.

Cinnamon spicy ricotta terrina with Bronte pistachios and lemon sauce

Spending for 4 people:
400g of sheep's ricotta, 100g of granulated sugar, 60g of pistachio nuts, 10g of ground cinnamon, 15g of fish glue (gelatine), 120g of mixed candied fruit for garnish, 1 bowl to give the rectangular shape to the dessert.
For the lemon sauce: 250cl whole milk, 60g egg yolk, 60g granulated sugar, 10g cornstarch, 1 sachet of vanillin, the juice of 2 lemons.

Method:
Put the ricotta in a robot with cinnamon and sugar, run the robot and let it run for 3-4 minutes until the ricotta becomes creamy. Put it in a bowl, put the fish glue in cold water to soften it, then put the pistachio grain to toast in the oven for 5 minutes at 200 ° after letting it cool. Add the pistachios to the ricotta and mix, take the gelatine squeeze it and melt it in a bain-marie, just melt it into the ricotta and mix well. Pour into the bowl and put in the fridge for 4 hours so that it becomes firm.

For the lemon sauce:
Put a saucepan with lemon juice on the stove and reduce to 50% and let it cool. Put the milk to boil with the vanillin, in another saucepan pour the egg yolks with sugar and cornstarch, work with a whisk so that the mixture becomes frothy, just boiled the milk add it to the mixture, put back the saucepan over the heat and turn until you get a smooth cream, pour the lemon juice into the cream and turn it gently until it blends.
Take the terrine, mix it with the help of hot water on the outside. Cut a 3cm thick tile and place it in the center of the plate, add the sauce to taste and garnish with the candied fruit.

Word of Chef Giuseppe Argentino: Ricotta is a classic use as a dessert in Sicilian pastry, I thought to present it in a different way thanks to the hint of cinnamon and pistachio toasted, complete this delicious dessert is the lemon sauce that is very fresh and helps to free the palate.

This recipe was created by Chef Giuseppe Argentino for the Pro Loco Marzamemi.