La Madia

“My dream? Give back to cookery the poetry of lost flavours, the emotion of memories, the warmth of familiar gestures. I want to make perfection invisible. This is my challenge.”

Rice arancini with red mullet sauce and wild fennel; Nuvola di caprese, a mozzarella mousse with datterino tomato juice and basil leaves; and cuttlefish egg.

The only way to describe Pino Cuttaia’s cuisine is regional and full of memories. His creations range from the most elaborate to the simplest dish, and reach the extreme minimalism of his desserts and ice creams. They are elements of a Sicilian fresco: the one depicting his childhood, where his memories turn into colours, flavours, and sensations.

Sicilian people will find many of the traditional, more familiar dishes, those of the “perfect imperfection“, as Pino likes to call it; non-locals will discover a totally new universe of taste. All will appreciate his work on raw materials, at times simplification, at other times contamination, all is necessary to exalt the individual components of a dish or a combination of several. In this restaurant you will find a cuisine whose starting points are memories, later transformed into dishes that celebrate the four seasons, and something more than the mere gastronomic history of this land. In the nearby store, named after one of the chef’s most popular dishes, Uovodiseppia, it is possible to purchase products and some of the specialities available in the restaurant.