Two-Michelin-Starred Chef Pino Cuttaia La Madia reastaurant in Licata in the province of Agrigento, Sicily.

2. Pino Cuttaia
tells the story of his dishes

3. After working
in well-known Michelin starred restaurants
in Northern Italy
for several years

4. I decided to return to my hometown,
Licata, in Sicily.
Where I opened
La Madia restaurant in 2000.

5. In my restaurant
you can find the dishes of the
Sicilian gastronomic heritage
back to life,
enriched by modern enhancements.

7. The madia is a big cupboard where a
multitude of delicacies are kept.

8. I fill my “Madia” with the best Sicilian
delicacies : fishermen fish especially for me,
farmers farm for me.

11. Our life in kitchen

17. I’m proud
to bake seven different kinds of bread
for you every day

19. There is the bread with figs,
pistachios, onionos, or almonds
those covered with sesame,
and dry bagels with olive oil.

21. I ask fishermen and farmers,
to teach me
their simple traditions and recipes.

23. Fishermen and farmers
also taught me
how to respect seasons
in farming and fishing.

28. To create my recipes
I start from three elements:
product,
color,
and texture.

30. Each recipe is also meant to tell you
childhood stories in Sicily.

32. Creativity and simplicity
grant new elegance to traditional recipes,
allowing perfumes and flavours
of a radiant Sicily, now lost in time,
to return to mind.

35. I propose you taste explosions
that will open you up again
and envelop you
with the lightness of a sea breeze

37. Taste of sea breeze

39. Pine cone smoked codfish
with Pizzaiola sauce

41. “Egg” of sea

44. Grilled octopus,
green peas creamy sauce,
rosemary sauce

46. Squid’s Ravioli,
stuffed with tenerume,
and anchovy sauce

49. Lemon granite

51. Pino Cuttaia