- The concept for Limone – gourmet dining club, in home - was born of a couple’s love for eating well: growing or finding the best natural products, using professional kitchen techniques and skills, and bringing together new friends in celebration of food.
- Accursio grew up in a small farming town on the sunny coast of southern Sicily. Backdropped by the fragrant olive and citrus groves, small country dairies, and the sapphire Mediterranean brimming with branzino, calamari, red tuna and plump gamberi rossi.
Accursio started cooking using only the finest and freshest local ingredients. Honing his culinary techniques at The Four Seasons Milan under internationally-reno
wned executive chef Sergio Mei,
Then I spent two years at the Biltmore in Santa Barbara, where – apart from enjoying the honor to cook for President Barack Obama and Oprah Winfrey – his style was influenced by the culture of innovation, and the availability of high quality, wondrously esoteric products from farms and sea. The following year, Chef Lota returned to his roots in helping to open a five star luxury hotel in Taormina, Sicily, where he crafted a menu focused on traditional Sicilian recipes remade in modern styles.
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