Amaro Amara kicks off the warmer months with an exclusive dinner overlooking the Taormina sea.

The evening's ambassador will be Amaro Amara, guardian of the island's most distinctive scents.

On June 18th in Taormina, in the intimate and scenic setting of Brizza, the pieds dans l'eau restaurant at Villa Sant'Andrea , A Belmond Hotel, Taormina Mare, an exclusive dinner will be held to celebrate the arrival of summer. The evening is designed as a tribute to contemporary Sicily, its gastronomic excellence, and its natural vocation for hospitality.

The event features two exceptional interpreters of island cuisine: Executive Chef Agostino D'Angelo, the creative soul of Brizza , and Tony Lo Coco, chef of I Pupi in Bagheria , a Michelin-starred restaurant. Together, they will create a six-course seafood tasting menu that blends memory and innovation, technique and instinct, tradition and contemporary vision.

Sixteen privileged guests will have the opportunity to experience this suspended between sky and sea, in one of the most evocative locations on the Taormina coast, where each dish is an expression of the local area, and the flavors create a gastronomic journey guided by AMARO AMARA, ambassador of Etna's volcanic soul and interpreter of a refined, generous, and deeply distinctive Sicily. His notes of Sicilian PGI Blood Orange and wild volcanic herbs will accompany the evening like an invisible thread, tying together places, emotions, and flavors.

The journey will begin with a Chefs' Welcome, a prelude to a collaborative gastronomic dialogue. It will begin with Agostino D'Angelo's Mosaic , a composition that captures all the freshness of the Mediterranean through lightly marinated fish and shellfish, citrus fruits, and fruit crafted into various textures and shapes.

Tony Lo Coco 's signature dish will immediately come into play with Riccio nel suo fondole marino, a dish that evokes the Sicilian coastal landscape through fresh sea urchin, potato mousse, crispy Tumminia and salicornia.

This will be followed by Anelletti with calamari ragù and John Dory roe sauce, a refined reinterpretation of one of the symbols of the island's gastronomic tradition, and D'Angelo's Scampo , in which a shellfish emulsion, lobster coral, tartare, and tubers create a sophisticated balance of flavor, freshness, and aromatic depth.

The journey will continue with Lo Coco's Stigghiola "da mare," a tribute to one of Palermo's most iconic street foods. A surprising reinterpretation that replaces the traditional recipe with amberjack and cuttlefish, transforming a popular classic into an exercise in haute cuisine that preserves its character intact. The pre-dessert, Lo Coco's signature chocolate wafer with lime and finger lime, will be enriched with an Amara reduction, adding a refined citrus and bitter note, amplifying the connection between the dessert and the region it draws inspiration from.

The finale will once again be entrusted to Agostino D'Angelo with a triple-chocolate mousse accompanied by Sichuan pepper ice cream and fermented wild strawberry sauce: an elegant and surprising finale that plays on the contrast between sweetness, spice, and freshness.

Completing the experience will be the chef's small pastries, accompanied by the unmistakable signature of AMARO AMARA . Not just as a concluding ritual, but as the protagonist of an aromatic dialogue that permeates the entire experience, from pre-dessert to the final taste. A blend of aromas and sensations that combines the strength of Etna citrus fruits with the sea breeze of Taormina.

More than a dinner, it's a celebration of the start of summer through a meeting of great culinary names, a location just steps from the water, and a amaro that captures the most authentic essence of Etna. An evening designed for those who love rare experiences, where taste becomes a story and Sicily reveals itself in its most elegant and contemporary form.