Twenty-two years ago, Sicilian-born chef Emilio Broso left his hometown of Palermo, embarking on a career that has spanned Spain to South Korea and now Malaysia, where he has launched a Sicilian-specialist restaurant.
Glowing up in Glo Damansara, Emilio Cibo E Vino showcases renowned Sicilian recipes, reinterpreted through the lens of an Italian who balances time-honoured tradition with an international perspective.
Of course, caponata is available, sweet and sour with eggplant, zucchini, capsicum, celery, onions and green olives, but you'll also find a surprising Sicilian take on Caprese salad, showering plenty of crushed pistachios (the Sicilian town of Bronte is nicknamed the capital of pistachios) in pesto on baby tomatoes with lemon zest leaves and soft stracciatella cheese.
Make like Portia in The White Lotus for a snack of arancini, laced with cuttlefish in black ink, served with parsley mayo, or indulge in piping-hot timballo a la Stanley Tucci in Big Night, a baked pasta of maccheroni with beef bolognese, basciamella, peas and Parmigiano.
Our favourite offering by Emilio: Pasta alla Norma, the pride of Catania, comforting with orecchiette in soulfully rich tomato sauce, tossed with eggplant, topped with stracciatella and basil. A mouth-watering must.
