PINO CUTTAIA

Pino Cuttaia tells the story of his dishes: from  Tradition to innovation
After working in well-known Michelin starred restaurants in Northern Italy for several years I decided to return to my home town, Licata, in Sicily. Where I opened La Madia restaurant in 2000. In my restaurant you can find the dishes of the Sicilian gastronomic heritage enriched by modern enhancements. The  madia is a big cupboard where a multitude of delicacies are kept. I fill my “Madia” with the best Sicilian delicacies.
Our life in the kitchen
I’m proud to bake seven different kinds of bread every day:  the bread with figs, pistachios, onions, or almonds, those covered with sesame, and dry bagels with olive oil.
From traditional Sicilian to my recipes I asked  local fishermen and farmers, to teach me their simple traditional recipes.They also taught me how to respect seasons in farming and fishing.
To create my recipes I start from three elements: product, color, and texture.
For me each recipe is also means to tell you my childhood stories in Sicily. Creativity and simplicity grant new elegance to traditional recipes ,allowing perfumes and flavors of a radiant Sicily, now lost in time, to return to mind.
Pino Cuttaia Menu
A Taste of sea breeze
I propose you taste “the explosions” that will open you up again and envelop you with the lightness of a sea breeze
Antipasti
Pine cone smoked codfish with Pizzaiola sauce
“Egg” of sea
Primo
Squid’s Ravioli,stuffed with tenerumi ,and anchovy sauce
Secondo
Grilled octopus, green peas creamy sauce, and rosemary sauce
Dessert
Lemon granita
Pino Cuttaia web site : www.ristorantelamadia.it
Pino Cuttaia Profile in Sicilian
Sugnu un quarantinu, st’annu su’ quarantatrì, aprivu ‘a Madia a Licata ‘nsèmula ca ma muglìeri Loredana nu’ dumila, nu 2006 ni dettiru a prima stidda da Miscilen e nu 2009 ni detturu macari ‘a secunna.
Nascivu a’ Licata e, quannu era piciliddu, c’a mo’ famiglia ni n’emmu in art’Italia. Staviva a Torino, e quannu finivu ‘a scola accuminzavu a travagliari ‘na fabbrica.
‘A duminica, ppi sbaniarimi, cucinava. Poi ‘u passatempu addivintà puru travagliu, e mi n’ivu a cucinari ‘intra a risturanti ‘mpurtanti (Il Sorriso a Soriso vicinu Novara; Il Patio a Pollone, Biella).
In art’Italia m’ampararu ca ‘nu travagliu è ‘mpurtanti ‘a pricisioni. ‘nSicilia truvavu ‘u cori, i cosi ca ti camiunu ‘u sangu, ‘i ‘ngridienti e ‘i rizzetti di quannu era nicu. Tutti ‘sti cosi misi ‘nsèmmula sunnu ‘a storia d’un populu.Ed è chissu ca mi duna ‘a libbirtà d’ammintari a modu mia, di cucinari facennumi turnari ‘nmenti cosi passati, sciavuri, antichi cosi da storia di siciliani.

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