La Cucina di Donna Carmela

Chef Piergiorgio Alecci


La Cucina di Donna Carmela
Riposto (CT)

A natural oasis immersed in a warm Sicilian landscape that peeks out over the crystalline waters of the Ionian coast, surrounded by the majestic grandeur of Mount Etna. Here stands the award-winning restaurant La Cucina di Donna Carmela. From wine tastings to exquisite dishes built on Sicilian tradition and revisited with a modern touch, DonnaCarmela offers a wide selection of menus within the restaurant available both to guests of the hotel as well as outsiders who seek out the specialties of this kitchen. Most of the ingredients come from our garden.

Piergiorgio Alecci

Weekly Opening

from Monday to Sunday only for dinner
Saturday and Sunday for both lunch and dinner

Closing Date

from January 2nd to February 1st included


Riposto, CT
Contrada Grotte 7
Tel +39 095 809383
Cel +39 342 3984601
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The cellar

Discover the cuisine, the cards and the tasting menu

DonnaCarmela’s extensive wine list, elegantly stored in a glass cellar, give you the opportunity to taste the best of Etna and Sicily. Our Sommelier is at your disposal to suggest the right wine to pair and to tell the story of our excellent red Pietradolce Archineri and Etna Rosso Vigna Barbagalli, both awarded by the most famous Italian guides.
Piergiorgio Alecci
Piergiorgio AlecciChef

"Cooking is love and passion". Chef Piergiorgio Alecci was born in Catania, the capital city on the slopes of the volcano Etna, where he attended the hotel institute obtaining his high school graduation.

He starts learning the culinary art from the masters, he travels around Italy and Europe to discover new flavors, expanding his professional and cultural background. Despite his young age, he counts important collaborations: with chef Andreas Zangler, at the Therasia Resort in Vulcano with chef Crescenzo Scotti in the year he won the Michelin star, in London at the one Michelin star restaurant Aspleys with chef Heinz Beck, with chef Emanuele Mazzella, and finally with chef Roberto Toro at the Belmond Grand Hotel Timeo in Taormina.

In 2018 his path takes him to DonnaCarmela Resort & Lodges (Riposto - CT) of the Faro family, renowned nurserymen who have been exporting plants all over the world for over 50 years and today with DonnaCarmela a reference point of excellence for Sicilian hospitality. The Resort, located inside a nursery that covers 10,000 square meters, it allows chef Piergiorgio to experiment with a zero-kilometer cuisine, picking directly from the garden and orchard, vegetables, herbs, and fruit, even exotic, which today are the basis of his most relevant dishes. The collaboration with DonnaCarmela is full of satisfaction for the Chef and his team, bringing the restaurant La Cucina di DonnaCarmela to be mentioned in the Michelin Guide. His cuisine has been appreciated not only by the guests, who over the years have been enjoying the refined dishes of the restaurant, but also by the multi-starred chefs Bruno Barbieri and Massimo Bottura who have been positively impressed.

Defined as a reflexive and discreet chef, he pursues in his cuisine a harmony between the simplicity and freshness of the raw materials and the aromas they release. The combinations are balanced in avoiding that they overlap each other, by exalting the products in their natural qualities and producing them with new and modern cooking techniques.


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