Born in Catania in 1993, Manuel Tropea is the chef and owner of Concezione Restaurant, opened in the city center in July 2022. His cuisine, a reflection of Etna’s memory and refined technique, is celebrated for its conceptual tasting menus.
Originally from the Picanello neighborhood of Catania, Manuel Tropea grew up surrounded by the flavors of the local tradition. As a teenager, he worked in local eateries where he learned to prepare iconic dishes such as arancini. After being expelled from culinary school, he enrolled at the “Cnoss Fapp” cooking institute, which he describes as having “saved his life”.
A pivotal training experience took place at the Mazzarò Sea Palace in Taormina, where he met his first mentor, chef Franco Raneri. Among his inspirations, he often cites prestigious chefs such as Scabin and Vissani.
He then worked in luxury hotels in Sestriere before returning to Sicily, taking on roles with Catania Calcio, the President Park Hotel, and at Coria, a Michelin-starred restaurant. Later, he spent two years at Dimora delle Balze in Noto, honing both technical and managerial skills.
On July 30, 2022, he opened his Concezione Restaurant in the historic center of Catania, on Via Giuseppe Verdi. He defines his philosophy this way: “Conception is the evolution of simple ideas that, over time, trace a path… it is the result of the interaction between personal evolution and that of the ecosystem around us.”
The tasting menus — “Timbro di voce,” “Accento marcato,” and “La concezione dello chef” — are conceived as experiential communication between chef and guest, blending technique, memory, and sensorial suggestions.
Signature dishes include “Good Morning in Catania,” built on 19 elements to convey both disorientation and curiosity; “Passeggiata in via Plebiscito,” a ravioli dish recalling the iconic horse meat sandwich through textures and flavor pairings; and “5 febbraio,” a dessert inspired by the feast of Saint Agatha, with almond cream and mango.
Deeply tied to the territory, Tropea’s cuisine values local and seasonal products, supported by a wine list curated with sommelier Gianluca Grasso, featuring Etna wines alongside international labels.
Looking ahead, his ambition is to strengthen the restaurant’s role as a reference point in Catania, develop collaborations with local producers, host thematic events, and pursue a sustainable approach to hospitality.
