Cuttaia: Per le scale di Sicilia

The first book ever dedicated to internationally renown chef, Pino Cuttaia, owner of the two-star Michelin restaurant, LA MADIA in Licata, Sicily.

In the heart of southern Italy on the coast overlooking the Strait of Sicily, between the Baroque architecture of Ragusa and the historic world treasure of the Valley of the Temples in Agrigento, in the small town of Licata chef Pino Cuttaia offers some of the best Italian cuisine in the world, drawing on the ancient roots of the location. His creations come from the memory of a Sicily in “black and white”, nourished by the memories of his childhood there and of a popular culture that instinctively weaves land and sea, the water of the fishermen and the earth of farmers. Pino Cuttaia has created an extremely unique and elegant book, full of stories and stunning photographs that tell the story of his Sicily.

In this volume you will find the best recipes that interpret Sicilian cuisine and which are explained through images that portray the hectic pace of “La Madia”, Cuttaia’s small but world-renowned restaurant which he opened in 2000 along with his wife. It has by now become an essential location for all of those who are interested in Italian gastronomy of the highest level.

Up and Down the Steps of Sicily is the first book devoted entirely to Pino Cuttaia, the current master of Mediterranean cuisine. Cuttaia is in the unique position of being able to express a genuine interpretation of the Sicilian identity without sacrificing his lively creative footprint and his astonishing technical ability, both of which combine to allow him to produce extraordinary dishes, beginning always with the best of local ingredients.

Pages: 288

Size: 23 x 29 cm

Binding: Hardcover with jacket

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