Alter Ego
Gesualdo Faulisi

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Caltavuturo

MEET THE PARTNER

Defining Gesualdo as a restaurateur and a farmer is really an understatement
In 2008 he opened Alter Ego in Caltavuturo as a literary restaurant but today, Alter Ego has become a true meeting point for the young people of the community that happens to serve delicious meals. Gesualdo collaborates with the Slow Food Lower Madonie convivium.

Gesualdo’s approach to service is completely intimate: you find parts of him and his personal history in each detail of the place and the menu. His aim is to produce on his own as much as possible for the restaurant.

On his farm, Gesualdo grows native Mallorca, Russello, and Perciasacchi wheat which he uses in his pizzas and for pasta. He also cultivates and cooks with mushrooms of Ferla, a well-known specialty of the area. His most recent passion is the butchery: local meat and game are used in delicious cold cuts, which Gesualdo produces exclusively for the guests of his restaurant.
When the production chain makes the difference
More than a restaurateur, I have always considered myself a craftsman: my interest in the raw ingredients is not so much motivated by commercial reasons – in the sense that I do not produce the ingredients for direct sale – but by the desire to work with the entire supply chain that exists on my plates. I will try to convey to you, in meals and cooking activities, the immense care and bond with the territory that characterize our cuisine in the heart of Sicily.
We all remember very well our first visit to the Alter Ego restaurant: a fascinating place where every room and every object, just like the dishes, is a result of Gesualdo's innate wisdom and ability with food.

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