La Madia is a wonderland, one of the sacred temples of haute cuisine: Pino Cuttaia, an established leading figure of the contemporary ars coquinaria, seems to be in a quite dazzling creative shape. The starting point is the seasonal, local ingredient as usual, while memory becomes a driving force and technical skills become a rule: the result are extraordinary dishes, accessible and perfectly balanced. The tasteful crispiness of the Pinecone-smoked cod and the savory grace of the Caprese cloud are suns that never set; and the sensational Painting with anchovies in sea water is the symbol of the chef’s new direction.
classe 1974, napoletano emigrato al Sud, sommelier e assaggiatore di caffè, è convinto che chi è nato a Vico Equense, come lui, sia inderogabilmente munito di imprinting gourmet. Vive, scrive e organizza eventi a Palermo, ma mangia e beve ovunque
