The arrival of Kobe Desramaults in Finale di Pollina has marked the beginning of a new and exciting chapter for the Sicilian dining scene. A land full of possibilities not yet fully realised. Chef Desramaults’ enchanting free spirit is reinventing itself through his sensitive cooking, here in the north of the island on the Tyrrhenian coast. An intimate counter sits in front of the open fire grills, bringing forth perfect control over temperature and timing. Tonight, the kitchen is serving up the most delightful plump and succulent local red prawns. The creamy tail is left raw, while the head is just slightly cooked to unlock all the juices. There’re flavourful ravioli with roasted pepperoni and tomato reduction, cernia lightly grilled on the skin, served with a prawn heads sauce (similar to pil pil) with lentils. Sweet datterini, roasted with the mussel broth are served directly from the skillet after cooking for 4-5 hours in the fire oven, and for the main, the shoulder and saddle of roasted Castelbuono lamb. @stazionevucciria pop-up restaurant will be open until the end of October, and the rich fall produce may well be another good reason for a return visit. #sicily #palermo #stazionevucciria #kobedesramaults #firegrill #seafood #italianfood #gamberorosso #cernia #pollina #sicilia