KAITA OSUMIMOTO
Palazzo Previtera is the only Etna Living Museum.
Luxury Guest House and Restaurant. Four rooms and two rural cottages.
Unique format of residences and rental services that
tell the history of a unique family at the slopes of Mount Etna.
WHERE WE ARE
MAIL & PHONE
+39 095647386 | +39 3296876372
General enquiries info@palazzoprevitera.com
Reservations
reception@palazzoprevitera.com
+39 095647386 | +39 3296876372
General enquiries info@palazzoprevitera.com
Reservations
reception@palazzoprevitera.com
Palazzo Previtera
Via D. Alighieri 24 Linguaglossa 95015
WWW.PALAZZOPREVITERA.COM | ALL RIGHT RESERVED 2022 | EU VAT 05487550872
CIR:19087021C214584
WWW.PALAZZOPREVITERA.COM | ALL RIGHT RESERVED 2022 | EU VAT 05487550872
CIR:19087021C214584
KAITA OSUMIMOTO
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Kaita Osumimoto – Chef at Palazzo Previtera
Kaita Osumimoto's cuisine is born from a deep and early bond with Sicily, an island dreamed of since childhood and later reached through a path of study, travel, and research. Born in Hiroshima, Japan, he worked from a very young age as a chef in hotels and restaurants.
His training began in Tuscany, where he learned Italian and the basics of cooking, then continued in Palermo, amid the authentic energy of the Ballarò market.
STYLE
After Palermo at Gagini Restaurant working alongside chef Mauricio Zillo and a brief experience in Ragusa, the Baroque city, he finally arrives on Etna, a place that today represents the center of his culinary expression.
His cuisine is essential yet complex, aiming to surprise with elegance, leaving a clear and lasting memory.
At Palazzo Previtera, Osumimoto creates a contemporary cuisine that highlights Sicilian products in their purest form, enhancing them with a personal and international touch.
Citrus fruits, ultra-fresh ingredients, and local products interact with elements like yuzu, in a harmonious balance between local roots and global sensibility.
Each dish is designed as a complete sensory experience, crafted through a careful play of textures: creaminess, crunchiness, crumble, and sauces intertwine to stimulate the palate and create depth.
His goal is to turn every dinner into a journey, offering guests not just a meal, but a moment of emotion and contemplation
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