Essence of Sicily (2)

His favorite so far is spicy Sichuan cuisine. The two dishes he likes best are stir-fried frog leg with ginger and chilies, and stir-fried potato slices with vinegar and chilies.

"Sichuan cuisine really impresses me," says the chef from Italy's southern island, Sicily. "It is really powerful. I like it a bit sour and spicy."

For food he prepares in his own restaurant, he always uses fresh ingredients with an Italian touch to make dishes "colorful and tasty". He limits the ingredients in each dish so as not to confuse the diner.

In the six months he worked in Beijing, he has designed a new menu and a new business lunch, focusing on winter fare.

Some most popular choices are grilled T-bone beef steak, Rucoliana pizza with tomato, mozzarella cheese and San Daniele ham, and a dessert of warm chocolate fondant with chocolate ice cream. The chef always likes to pair dishes with a good bottle of wine.

Because wintertime water produces really good lobster, he's planned a menu with that succulent shellfish in March. The menu will feature poached lobster tail with grain mustard and honey dressing, tomato and lobster soup, and lobster and inkfish tagliolini.

Back in his hometown in Sicily, the best time would be summer, when life is all about sun, beach, wine and good food.

But he's excited to be in China, in any season.

"I've been accepted everywhere," he says. "Although I found some challenges, I always found the right way to make guests happy."

IF YOU GO

Fratelli Fresh: 1/F, Renaissance Beijing Capital Hotel, 61 Dongsanhuan Zhonglu (Middle East Third Ring Road), Chaoyang district, Beijing. 010-5863-8203

Average bill per head: 200 yuan ($33).

Recommended: Grilled T-bone Beef Steak, Rucoliana Pizza with Tomato, Mozzarella Cheese and San Daniele Ham, Warm Chocolate Fondant with Chocolate Ice Cream.