Pietro D'Agostino is one of Sicily's most accomplished chefs, known for his cuisine that highlights local products and the island's rich gastronomic culture. Owner and chef of La Capinera restaurant in Taormina, D'Agostino has earned a Michelin star for his dedication to the quality, seasonality, and authenticity of Sicilian cuisine.
Born and raised in Taormina, Pietro D'Agostino developed a passion for cooking at an early age, influenced by his family's culinary traditions and Sicily's abundance of fresh ingredients. After graduating from the Hotel Institute in Giarre, he embarked on an international career, working in prestigious restaurants such as the Dorchester Hotel in London and the Disney Cruise Line, where he honed his skills and developed a deep respect for the quality of raw materials.
In 2003, D'Agostino returned to Taormina to realize his dream of opening La Capinera, a restaurant that quickly became a symbol of modern Sicilian cuisine. Situated in an enchanting location overlooking the Ionian Sea, La Capinera offers an intimate experience with 35 seats, furnished with elegance and attention to detail, from mouth-blown stemware to Caltagirone porcelain centerpieces. The restaurant is a landmark for those who want to enjoy Sicilian cuisine that deeply respects traditions, but with a personal touch from the chef.
With a brigade of 8 people, Pietro D'Agostino creates dishes of great harmony, using the best local products such as ricotta and cheese from the Nebrodi Mountains, salami from Brolo, lentils from Ustica, almonds from Noto, pistachios from Bronte, chocolate from Modica, capers from Salina and lemons from Interdonato. These ingredients, essential to the chef, reflect the flavors of his childhood and are treated with respect and simplicity to keep the authenticity of Sicilian cuisine alive.
These are ingredients that I would never give up and that, even in my international travels, I would have flown directly from Sicily", confides the chef, "I have always worked trying to keep alive the memory of the smells of my childhood: fresh fish, tomatoes that have ripened naturally, freshly picked vegetables... and even today I try to offer a simple and genuine cuisine, far from sophisticated flavors", says D'Agostino. He also pays special attention to the organic and gluten-free lines, recognizing the importance of meeting the needs of customers with food intolerancesu200b.
In addition to La Capinera, D'Agostino has opened Kisté, a bistro located in a historic building in Taormina, where he offers a more informal cuisine, but one that is always attentive to quality and the enhancement of local products. This project, together with the Cooking Lab, a space dedicated to culinary training, reflects his commitment not only to gastronomic excellence, but also to education and the spread of food culture.
