Pino Cuttaia is a renowned internationally chef known for his extraordinary interpretation of Sicilian cuisine. As the chef and owner of La Madia restaurant in Licata, Italy, Cuttaia has led his establishment to earn two Michelin stars, making La Madia a must-visit destination for gastronomy enthusiasts. His cuisine, which blends tradition and innovation, is celebrated for its use of local ingredients and the creation of dishes that evoke the flavors and emotions of his homeland.
The Biography
Pino Cuttaia was born in 1967 in Licata, Sicily. Raised in a family deeply connected to Sicilian culinary traditions, he developed a curiosity for cooking from a young age. After completing school, Cuttaia moved to northern Italy, where he began working in an electronics factory in Turin. However, his true calling was in the kitchen, and he dedicated his free time to nurturing this passion.
Cuttaia worked at Il Sorriso in Soriso, where he further honed his culinary skills, learning the importance of precision and creativity in cooking. In 2000, Pino Cuttaia returned to Licata to open the restaurant La Madia, with the aim of elevating Sicilian cuisine through a contemporary approach. Thanks to his dedication and culinary talent, the restaurant quickly earned an excellent reputation. The first Michelin star came in 2006, followed by the second in 2009, establishing La Madia as one of Italy’s most prestigious restaurants.
Cuttaia’s culinary philosophy is based on the use of fresh, local, and seasonal ingredients, and the creative reinterpretation of traditional Sicilian dishes. Some of his most famous creations include the Arancino di Riso with Red Mullet Ragù and the Nuvola di Caprese, dishes that combine authentic flavors with artistic presentation. Cuttaia is known for his ability to evoke memories and emotions through his cooking, creating a unique gastronomic experience for his guests.
Throughout his career, Pino Cuttaia has received numerous awards and recognitions. In addition to the two Michelin stars awarded to La Madia, he has been honored as an Ambassador of Sicilian Cuisine and has participated in numerous international gastronomic events, promoting Sicily's culinary culture. He is also the author of cookbooks, including "Per le Scale di Sicilia," where he shares his recipes and culinary philosophy.
