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Italian Fine Dining

In this culinary tradition, cherished memories are transformed into exquisite dishes that pay homage to the changing seasons and the rich gastronomic heritage of the Sicilian region.

Pino Cuttaia

Owner and Executive Chef of La Madia, Licata, Italy (2 Michelin Stars)


Explore a selection of recipes that have left a lasting mark on the culinary legacy of Chef Pino Cuttaia.

Chef Pino Cuttaia, driven by his deep love for Sicilian cuisine and inspired by cherished childhood memories, has skillfully recreated dishes that evoke the essence of his homeland. This journey has been far from easy, but his unwavering dedication has earned him the prestigious distinction of 2 Michelin stars for his renowned restaurant, Ristorante La Madia, in Licata.

Through his course, Chef Cuttaia aims to offer a playful yet delectable exploration of Sicilian cuisine, infused with his own memories and gastronomic expertise. Furthermore, he generously shares some of his cherished personal recipes and invaluable culinary insights that have guided him on his remarkable journey to becoming the accomplished chef he is today.

Imagen Presentación 1

Course curriculum

Course Content

Chapter 1 - Presentation of the course
Chapter 2 - Tools and ingredients
Chapter 3 - Eggplant cannoli with crispy pasta
Chapter 4 - Arancino of rice with red mullet ragout and wild fennel
Chapter 5 - Risotto alla marinara
Chapter 6 - Crustacean Soup
Chapter 7 - Tortello in false lean
Chapter 8 - Cuttlefish Gnocchi
Chapter 9 - Squid Ravioli
Chapter 10 - Lamb with garlic
Chapter 11 - Octopus on the rock
Chapter 12 - Sea bass in salt crust
Chapter 13 - Codfish pizzaiola style
Chapter 14 - The cornucopia
Share What you Have Learned
Before you go

What you'll learn

The exquisite cuisine of Chef Cuttaia hinges on meticulous ingredient selection and a deep understanding of local produce.

Not only do they employ traditional tools, but they also harness their creativity and imagination to utilize utensils that transcend the culinary realm to achieve the desired effects.

Innovation without detracting from tradition is the art of infusing a personal touch while remaining true to the dish’s roots. Chef Cuttaia’s arancino perfectly exemplifies this delicate balance: featuring a fish ragu, this arancino is not fried but includes dried fruits, adding a surprising twist to Sicily’s iconic street food.

When you think of marinara, you typically associate it with fish, seafood, and the sea’s bounty. However, Chef Cuttaia challenges this perception by redefining marinara and presenting it in a risotto that mimics the essence of the sea without using any seafood ingredients, except for anchovies.

He masterfully crafts gnocchi that are crispy on the outside yet irresistibly soft and slightly toasted on the inside. His cuttlefish morsels in this dish are ingeniously shaped to resemble gnocchi, served atop a delicate fennel cream that accentuates their authentic seafood flavor.

This dish’s inception stems from the region’s innate connection with its environment and land, adapting to the ever-changing offerings of the sea, thus serving as a springboard for culinary creativity. The result is this remarkable raviolo, a celebration of ingredients and seasonality, where squid takes on a unique role – not as the filling but as the pasta enveloping it.

Who is it for?

This course is aimed at anyone interested in exploring the rich and diverse culinary traditions of Sicily, fusing ancestral culinary traditions with modern approaches.

What you´ll need

  • Potato peeler
  • Cooking thermometer
  • Turmix
  • Piping bag
  • Strainer
  • Microplane
  • Blender
  • Semi-spherical molds
  • Cutter
  • Microwave oven
  • Cooking torch
  • Broiler
  • Mold for terrine
  • Whisk
  • Stirrer
  • Roling pin
  • Pasta maker
  • Pressure cooker
  • Scissors
  • Meat tenderizer
  • Food processor
  • Plastic wrap
  • Sprayer
  • Small wooden chopping board
  • Absorbent paper
  • Brush
  • Siphon
  • Baking paper
  • Fish tongs
  • Standing mixer with hook
  • Cone-shaped molds for cannoli
  • Pasta cutter
Imagen Presentación 2
What is mostly know here

##$$$

Marina Bakic
The best course I've done in the platform

Really well done and useful

Corrado Taveggia
Tecnicas

Muito bom

Tarick Dalfre
So well explained.

I am just at the tools and ingredients, am enjoying learning about new techniques. Look forward to the rest of the class.

Susan Malfermo
Revelador

Informações e técnicas bem elaboradas que trazem de forma simples sofisticação e delicadeza para a produção de pratos delicados!

Rodney Papazissis
Great job

Great job

Nikolas Tsafos

His restaurant La Madia in Licata, a small town on the Sicilian coast, has two Michelin stars: but it is his deep love for traditional gestures and the roots of his land that has made Pino Cuttaia one of Italy's most respected chefs.

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

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If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 3 h 45 min of HD video
  • 12 recipes
  • 14 lessons
  • Recipe book
  • 13 Quizzes
  • Certificate
  • Español, English, Italiano (VO)
  • English, Español, Italiano, Français (BETA), Português (BETA), Deutsch (BETA)
Level
  • Advanced

Ratings and Reviews

4.4
Avg. Rating
176 Ratings
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17
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What's your experience? We'd love to know!
Rodney Papazissis
Posted 5 days ago
Revelador

Informações e técnicas bem elaboradas que trazem de forma simples sofisticação e delicadeza para a produção de pratos delicados!

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Corrado Taveggia
Posted 2 months ago
The best course I've done in the platform

Really well done and useful

×
Preview Image
Nikolas Tsafos
Posted 3 months ago
Great job

Great job

×
Preview Image
Tarick Dalfre
Posted 3 months ago
Tecnicas

Muito bom

×
Preview Image
Marina Bakic
Posted 3 months ago
What is mostly know here

##$$$

×
Preview Image
Simon Frain
Posted 4 months ago
English dubbed commentary

The dubbed commentary in English is awful. Has it just been put through Google Translate? There is no effort to try to convey what the speaker means when talking his own language? There are phrases used which are meaningless in English.

×
Preview Image
Susan Malfermo
Posted 5 months ago
So well explained.

I am just at the tools and ingredients, am enjoying learning about new techniques. Look forward to the rest of the class.

×
Preview Image
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