The cognate approach is meaningful with him, great food, food is good, if there’s a problem, o porti almeno una soluzione o anche tu parte del problema. Tomasello’s culinary is memorabile to say the least, eccellente, classico, originale, “non è tutto oro quello che luce”, but every plate is intelligente, sincero, moderno.

He has a very rooted and artistic Gaudi’s approach to life, arty, bold, daring, and creative, considering every tiny detail in association to the family like La Sagrada Família. It is the same family values that continues to add depth to the core of Salvatore and enabling him to reach new heights, new flights, new days, new nights, ultimately new bites…

His interest in cooking began at the tender age of four, and we all love chocolatto, but he had more than that in mind. A bittersweet melody that arouses different perceptions in the gastronomic politics of the 3S - salty, sweet, sour, where sensations are accompanied by a not so lonely savory flavor with a combination of smell and taste – Umami, Mamma Mia.

Size matters and so he has big balls, in an undefeated courage and resolution to redefine culinary in his own terms, tomayto, tomahto or simply tomato, tomato, the superhero sauce in an orgasmic relationship with peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, anchovies, sardines, tuna and capers. Served organically naked or in a dressing of its own. Erotic like Madonna, the exquisite gastronomy portrayed by Salvatore, see the virgin embodiment of the dish with a lasting taste like it is for the very first time.

No broken promises or limitations whatsoever, as helping others and fighting for causes are associated patterns of a born Aquarius, that is not to be mistaken with Karius, because instead of precarious, Tomasello is precociously gifted rising to the occasion at all times unsurprisingly offering a nourishing multisensory gastronomical experience. Like Champions League. A resonant inspiration is served in every dish followed by an opulent aroma at the sight of love, the love for the food. Mangiare per vivere e non vivere per mangiare. A satiating experience craving for more.

When cooking is a positive transforming event, then joy is what is served in a multiplicity of progressive feelings at the table. The pivotal moment came when he was helping his mother cooking his first fried eggs which then led to prepare his first pasta dish. A memory that lasts forever… From fried eggs to the L’Erminio Maggia di Stresa heading afterwards to the Bistro in an incomplete series of events, Aquarius is emerging at the fullest experimenting new materials and new techniques to challenge kitchen practices and incorporate newer concepts while embracing tradition at the same time. This is the organic growth of Salvatore and his different outlook towards cuisine. Like they say “Form is temporary, class is permanent”, Tomasello lends extraordinary creations of his intrinsic desires to the reality where we seat and eat in a vertical leap to our imagination, because what we taste, sometimes is just a matter of perception of the mind…find new beginnings, begin new experiences…

With imagination comes growth and the perseverance of greater and creative thoughts pave the way to explore a myriad of opportunities and so, Salvatore began exploring other gastronomic realities. Understanding the similarities between different ingredients by bringing different cultures in a dish having been critically acclaimed. Introducing the X-factor, with mysteries of flavor perception and multisensorial pleasures is a visionary step to an intrinsic and unique experience.

Salvatore, Il Gladiatore, introduces different scales in intensity and propensity. It’s like da Vinci impersonating Tyson vs Holyfield in a van Gogh dish, transforming a gastronomic relationship between Adam and Eve through the missing part of the forbidden fruit aka apple, the ear – ultimate drawing and definition of art at your own table. A painting adorned by flavors, tastes, smells, sights, sounds, ideas and emotions that we interpret continuously while we eat. Express emotion in every bite.

These are the contemplation of plates designed and served to appeal to the senses, invoking emotions, triggering memories, enabling perceptions at the table under a gastronomical philosophy. We all share common tastes, but it is in the differences, where we all set us apart. Sitting together various food historians, artists and philosophers brings diversity to the gastronomy. Tradition is the base, discovering is the path towards the excellence and mastery of an inspiring kitchen.

Salvatore’s enthusiasm embraces the attachment to experiments without allowing a bigger reputation to surpass the value of the dish. Greater food will align with great clientele. Audacious, passionate, delicious, sincere, stimulating, exciting, committed and other idiosyncratic values are the crossover leverage and meaning of what we make from the farm, to the kitchen and from the dish to the client. Experience, Entertaining, Elation are some of the E-values carried in the framework. All of it, alongside a legendary attention to detail, has enabled Salvatore’s expansion to different markets. Africa!! Tomasello has restaurants dotted around Ivory Coast, while sharing his vision consulting to Asia and Europe most notably in China and Germany.

La mia passione per la cucina…

Salvatore with a penetrating smile is staring unblinkingly at all the opportunities of growth that he is presented with, while continuously perfecting signature dishes that comprise intimate and reverent methodology. He is an exclusive and mercurial talent encouraging sustainability and progress, alongside with ancestry’s gratitude, and, however big is the moment, the greater infinity lies beyond.

BE Forever, BEyond flavor.