“Originally from Sicily but adopted by Austria, I arrived in Wien after working in kitchens in London and then in Ragusa, in the two-star kitchen of Ciccio Sultano,” says Francesco Milicia, Head Chef of Pastamara. Pastamara, a bar with a kitchen set in the historic 19th-century Ritz-Carlton Wien building, was born from a partnership with the Chef of Duomo Ristorante and offers cuisine that reflects not only my roots but also the savoir-faire I developed through years of dedication in the kitchen. Here, both ancient recipes passed down through generations and contemporary ones find a place, with Sicilian tradition and innovation creating an entirely new blend.
Our offering always includes a charcuterie board, dominated by Mortadella Bologna PGI and Prosciutto di Parma PDO. We also offer a wide selection of cheeses, with a special focus on Sicilian specialties like Caciocavallo Ragusano, a true delicacy that I selected. From Russello wheat we make fresh, bronze-cut pasta every day, reviving traditional shapes like busiate, maccheroni, and fusilli. Our menu also includes a variety of breads like traditional loaves, focaccias, sfincione, and the typical cartamusica – a thin, crunchy sheet that ‘plays’ like a melody when bitten. Last but not least, Sicilian olive oil pressed from the prized Nocellara del Belice, one of the most appreciated native varieties, is always present. With its menu, Pastamara reflects the seasonality of ingredients, especially vegetables, which is why it is constantly evolving and continuously challenging my creativity.
My vision of cuisine, where contemporary flair is the common thread, fits within a context where authentic Italian cuisine is often thought to be limited to only the classic dishes. So it is not unusual to stroll through Wien’s historic center and find authentic Italian restaurants serving excellent Risotto alla Milanese or genuine Carbonara. However, it would be a mistake to think Italian cuisine stops here. With Pastamara, we have introduced the pop culture of the aperitivo to Wien, where Italian street food meets mixology to create a new moment of taste and conviviality that is entirely free from convention. This is where the collaboration with Campari began, exclusively for Pastamara, with a Negroni Drink Cart. During the happy hour, every guest can pair their meal with a tailor-made drink prepared by the bartender, according to their personal taste or unique pairings. This way, each guest can enjoy aperitivo as a truly unique and exclusive experience.
