Pino Cuttaia, born in Licata in 1967, moved to Piedmont in 1980, where he developed a passion for cooking while working in renowned restaurants. In 2000, he returned to Sicily and opened the restaurant La Madia, combining northern precision with Sicilian traditions. His cuisine celebrates memories and seasons, earning prestigious awards: two Michelin stars (2006 and 2009), the Pommery Prize (2013), and the Five Hats from L’Espresso (2021). His famous “Uovo di Seppia” has become a symbol of innovative Italian cuisine.
Events in which he is the protagonist
The Evolution of Desserts in Fine Dining: Pastry as a Driver of Success
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