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At the heart of this culinary journey is Chef Ornella, a passionate visionary whose approach to cooking is as authentic as it is inventive. “My greatest inspiration is the love I have for this work,” Ornella explains. “Challenging myself and experimenting with new recipes motivates me and brings immense satisfaction.”
Originally from Sicily, Ornella grew up surrounded by the region’s rich culinary traditions. This upbringing instilled in her a deep appreciation for local ingredients and taught her how to blend culture and cuisine into dishes that tell a story. She draws from this foundation to craft recipes that are rooted in tradition but transformed with a modern twist. “Being Sicilian has helped me teach others about my cuisine and culture, while also shaping the way I create dishes.”
For Ornella, the dining experience is a feast for the senses. “The visual aspect is crucial, but the true highlight is the tasting,” she says. “I always aim for a ‘wow’ effect at the end of a meal. My goal is to offer guests a sensory experience, one that not only delights them in the moment but creates a lasting bond with our restaurant and Aethos Monterosa.”
Her culinary philosophy is built on precision and passion. “It starts with technique,” she explains. “I focus on using local ingredients, transforming them in modern ways to show guests that even here in the Aosta Valley, we have unique products that can elevate a dish.” Through her menu, Ornella brings together artistry, creativity, and the unifying power of food.
At 1568, Ornella crafts more than meals—she creates connections. Her Busiate alla Siciliana embodies her dedication to sharing the richness of local culture, the innovation of modern techniques, and the simple joy of a meal that leaves you inspired.
Ingredients (4 servings):
- 400 g busiate pasta (or substitute with other long, twisted pasta like trofie)
- 200 g cherry tomatoes, halved
- 100 g sun-dried tomatoes, finely chopped
- 50 g almonds, toasted
- 50 g Pecorino cheese, grated
- 2 cloves garlic
- 1 handful fresh basil leaves
- 80 ml extra virgin olive oil
- 1 tsp red chili flakes (optional)
- Salt and freshly ground black pepper to taste
- Additional grated Pecorino cheese
- Fresh basil leaves
In a food processor, combine the almonds, sun-dried tomatoes, garlic, and a handful of basil leaves. Pulse until finely chopped. Gradually add the olive oil while processing to create a thick, pesto-like consistency. In a large skillet, heat a drizzle of olive oil over medium heat. Add the cherry tomatoes and cook for 5–7 minutes, until softened and slightly caramelized.
Lightly season with salt and pepper. Add the sun-dried tomato mixture to the skillet with the cherry tomatoes. Stir well to combine, and cook for 2–3 minutes over low heat. If the sauce seems too thick, add a splash of the pasta cooking water to loosen it.In a large pot of boiling salted water, cook the busiate pasta until al dente, according to the package instructions.
Reserve about 1 cup of the pasta cooking water before draining. Add the drained pasta to the skillet with the sauce. Toss to coat evenly, adding a little reserved pasta water as needed to achieve a silky texture. Stir in the grated Pecorino cheese and chili flakes, if using. Divide the pasta among plates or bowls. Garnish with additional grated Pecorino cheese and fresh basil leaves. Drizzle with a touch of olive oil before serving.
For an extra burst of flavor, you can add anchovy fillets to the sauce when cooking the cherry tomatoes. Busiate is traditionally made fresh by hand, so if you’re feeling adventurous, try making your own using semolina flour and water.
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