About
Born in Licata, Sicily, Pino Cuttaia's journey in the culinary world began with his family's move to Turin.
Initially a hobby, cooking soon became his profession after working at prestigious restaurants like "Il Sorriso" and "Il Patio". However, Cuttaia eventually returned to his roots in Sicily, opening the renowned La Madia restaurant in 2000 with his wife Loredana. Combining precision and warmth, Cuttaia's cuisine is inspired by childhood memories and celebrates the seasons and gastronomic history of Sicily. It comes as no surprise that his work has received much acclaim, with him being awarded two Michelin stars in 2009. Additionally, he has been recognized as the "Dish of the Year" by Pommery Award and "Chef of the Year" by Golosario. His signature dish Uovo di Seppia has become an iconic representation of his talent at Identità Golose events. Most recently, L'Espresso's Guida I Ristoranti e Vini d'Italia 2021 bestowed upon him the prestigious Cinque Cappelli award.
