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Summer air at I Due Sud, where chef Domenico Ruberto dives into the sea to bring his new gastronomic creations to the Lugano coast.
As always, the chef enjoyed mixing the flavors of his childhood in Southern Italy with local touches and suggestions, this time, however, focusing on the coasts of southern Italy.
After offering a menu entirely dedicated to lake fish, in fact, now comes to the tables its brackish counterbalance, a gastronomic path mirroring the previous one that goes through the culinary history of Mare nostrum, retracing and updating Mediterranean flavours.

The chef “plays” with palamita, a rather unusual fish on gastronomic tables, reinterpreting the classic recipe of ‘’acqua pazza’’, giving guests all the nuances of the tomato.

“Tricolor,” on the other hand, is the dish that pays homage to hake, a widespread and too often undervalued fish species, interpreting it in a traditionally innovative version.

It continues with a stroll in “Spilinga Mare,” thanks to a dish that makes land and sea meet halfway, canocchie and ‘nduja, both gastronomic specialties of this pearl of the Tyrrhenian Coast.

Jasmine season returns to Lugano, with a snapper-based culinary creation that tantalizes with flavour contrasts, mixing asparagus and bergamot, peas and rhubarb, and embellishing it all with a Ticino butter flavoured just with jasmine.

The “Campi di Canapa” dessert closes this journey with a sweet melody, moving away from the coast and into the countryside, among yogurt, strawberry fields, and hemp leaves

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