Pino Cuttaia never received classical training; he didn’t go to culinary school, but instead started out as a factory worker in Turin, far away from his native Sicily. As is often the case, being a self-taught chef allowed him to develop an original cooking style: when he opened La Madia, in remote Licata, his main inspirations were the memories and the feeling of longing he felt while he was away from his region. This translates in dishes that border on poetry, such as rice arancina with mullet ragout and wild fennel or Nero dei Nebrodi pork glazed with Sunday sauce.