Sicilian chef Ciccio Sultano opens Giano in Rome as Andalusian recipes gain spotlight

Giano, a new restaurant in Rome’s W Rome hotel, is led by Sicilian chef Ciccio Sultano, who earned two Michelin stars at his Duomo restaurant in Ragusa. Named after the Roman god Janus, the venue blends traditional Sicilian ingredients—Mediterranean fish, citrus, olive oil, caponata and homemade pasta—with contemporary techniques, offering dishes such as spaghetto taratatà with tuna and bottarga.

A separate feature explores Andalusian gastronomy, emphasizing its reliance on local produce, olive oil and the sea. Signature cold soups like gazpacho, salmorejo and ajoblanco illustrate the region’s Roman, Arab, Jewish and Christian heritage, while fried fish and hearty stews reflect coastal and inland traditions. Seasonal sweets made with honey, almonds and spices complete the culinary portrait of southern Spain.