sud
SUD is a small word with several ideas.
The sun, the sea, the volcano, the city, the metropolis, the lake Avernus, and the Montagna Spaccata.
More than two thousand years of history, more than two millions people concentrated in a strip of land which is like the lid of a pot on the stove forgotten by some careless creator. Sud is what we have around, confused and shiny, crystallized in a workshop of taste: it’s our restaurant, SUD. Where every day the ideas of SUD are the tools to recreate the South in a dish.
Everyday, while we are looking around.
SUD is a small idea with several words.
The love and passion, the fury and fatigue. The anxiety and joy, the research and work. Words that are the building blocks we have used to build our way of being in the world:
the way of SUD.
‘U SPAGHETTO CU ‘I
PEPITULE ‘I MARE
(spaghetti with sea anemones)
‘U Spaghetto cu ’i pepitule ‘i mare
’a lardìca ca se va a manteca’
diventa crema addove va a sciuliare
‘nu sapore ca putesse prereca’
il colore di una tavolozza
‘nu dipinto ‘i na mano ca n’abbozza
mano sapiente addo ce truove ll’onna
di quella cucina ca ‘u palato sonna…
di Mimmo Borrelli
