Antonio Colombo is a renowned pastry chef and co-founder of the Votavota restaurant in Marina di Ragusa. His career has been marked by a deep passion for the art of pastry, combined with constant research and respect for sicilian tradition.
Originally from Sicily, Antonio Colombo was inspired from a young age by the sweet culinary traditions of his homeland. After graduating from the hotel institute, he began his career working in various pastry shops and restaurants in the region, where he honed his technical skills and deepened his knowledge of local ingredients.
In 2017, together with chef Giuseppe Causarano, he founded Votavota in Marina di Ragusa. The name recalls an ancient method used by local fishermen to fish near the coast. The eatery is characterized by a cuisine that pays particular attention to the quality of the raw materials and the enhancement of the rich territory.
Over the years it has received numerous awards for its mastery: in 2021 Votavota was honored as the best in the "Best in Sicily" competition, while in 2023 it was awarded the prestigious Michelin star. In 2024, Antonio was included in the national trio of top pastry chefs in the Gambero Rosso Guide 2025.
Some of his signature desserts include a revival of the sicilian cannolo, a crispy wafer with a creamy filling, cassata with candied fruit, and egg and lemon tart.
