For me, eating is feeling.

The meeting with the kitchen came after the music. I was lucky enough to collaborate with great artists, I played with Tullio De Piscopo, but with music, I don’t know, I felt I couldn’t live. I’m not talking about economies, not only that. One day, by pure chance, an article on the “wandering cook” appeared before my eyes: Carmelo Chiaramonte, Modica, linked to the territory: a chef who based his research in the kitchen on the flavors, colors and smells of our land. Something resounded inside my head, inside my chest, and then a little further down, in my belly. I don’t know what touched that feeling. I want to believe that the harvests made with my grandfather, the trampling of his fields, his vineyards, mine and his hands that caress the grapes, and eat them, large and unquestionable, in the breaks from the pleasant work, had left a mark, a sweet wound always open, a request. And those few words, read by chance, moved me in the direction that is my life today. The same year I had the pleasure and honor of meeting Mr. Adelfio in Marzamemi, the head and heart of a company that has always worked and produced tuna. And then again, Franco Ruta of the Antica Dolceria Bonaiuto, the first real encounter with food. Franco, a friend of my father, has insinuated into me since I was a boy the pleasure of tasting, smelling, tasting with the eyes. Thanks to him I developed a passion for the history of cooking.

The cuisine is linked to historical and cultural events, religions and spirituality, encounters and contaminations, accidents and experiments. Sicily is a lucky, creative, colorful land, crossed by cultures, peoples, lives. It can only give emotions with food. And for me, eating is a feeling: I see what lies behind it, the work, the sacrifice, the land, the hands and faces of those who produced the raw material, the creativity of the cook who combined the ingredients, chose the wine. . When a farmer offers me a tomato, he gives me his son, a part of him.

Eating is seeing a landscape, a painting, it’s a poem, it’s music. What I want to produce now is music for the eyes, for the palate, for the stomach. Eat, but do it well, and as Chiaramonte would say, “it is only the sense of guilt that makes you fat”.

Fausto Puzzo was born in Ragusa on 1st March 1982. He is a musician and passionate gourmet. He directed a company for the processing and production of Sicilian foods, thanks to which he experienced the agri-food excellence of his land. Thus, leaving the road of production, today he dedicates himself full time to the Sicilian companies he has met, for which he is a food and wine consultant, draws up projects, organizes events related to food and good cuisine. He is passionate about history, especially when seasoned well, smells good and tastes good. Fausto is one of the collaborators of the DINNER4.ME project for MYOP.