He has been offered to open restaurants almost anywhere in the world. It is outside the most canonical destinations of the Sicilian Grand Tour. But Pino Cuttaia doesn’t change his mind. Its place is in Licata. With his head in the clouds – to gras ideas, suggestions, new needs – but firm roots in its own territory and in its own past. How does this translate in the kitchen?
Pino Cuttaia dialogues with Fernanda Roggero, Il Sole 24 Ore.