At Octavium, executive chef Giuseppe de Vuono champions seasonal ingredients sourced globally, with a commitment to in-house production, from bread to desserts. De Vuono, a Messina native, infuses each dish with Sicilian warmth and flavours. Having worked with Umberto Bombana at Otto e Mezzo, his culinary expertise is evident. Whether crafting delicate house-made pappardelle with milk-fed veal ragu or perfecting one of the city’s finest tiramisus, de Vuono’s technique is impeccable. Every plate showcases the chef’s dedication to quality and authentic Italian cuisine.