Rosaria Grasso

IGCAT Regional Chef Ambassador from
Sicily, European Region of Gastronomy awarded 2025

“This profession gives those who practice it the opportunity to shape and always use the same ingredients, giving life to absolutely unique preparations, like composing profound songs with the seven notes of the musical scale.”— Rosaria Grasso

A Rising Young Talent

Rosaria Grasso, 18, recently graduated from the Giovanni Falcone Hotel Institute in Giarre. She has built a strong foundation in the culinary arts through both academic training and hands-on experience. Currently, she works at the renowned Shalai restaurant under the guidance of chef Giovanni Santoro.

There, she has rotated through various kitchen stations, with a particular focus on pastry. These early experiences have helped shape her identity as a young chef.

A Transformative Experience

In her final year of school, Rosaria participated in a national gastronomic competition. This event opened her eyes to the full depth of the culinary world — from food to wine, from savory to sweet. It was during this time that she discovered her passion for transforming simple ingredients into creative, balanced dishes.

She compares cooking to music: with just a few basic elements, it’s possible to create something completely unique and expressive.

A Platform for Growth

The European Young Chef Award represents an invaluable opportunity for Giulia. It’s a chance to sharpen her skills, promote Gozo’s culinary heritage, and take another step in her evolution as a chef.

Her Signature Dish: Masculini ‘a Magghia

At the European Young Chef Award 2024, Rosaria presented Masculini ‘a magghia ‘cca cipuddata e virdura maritata, a traditional dish from the Gulf of Catania. This dish reflects the region’s deep fishing heritage.

The term masculini ‘a magghia refers to an ancient anchovy-catching method. Fishermen used fine-mesh nets to trap the fish by the head, causing a gentle bleed that enhances the anchovy’s flavour. These fish were typically sold fresh at local markets like the famous Piazza Pardo in Catania.

Rosaria’s version of the dish remains faithful to tradition. She enhances it with seasonal vegetables, sweet onions from Castrofilippo, and fragrant wild fennel — a tribute to the authentic flavors and rich heritage of Sicilian cuisine.