The story
La Madia is a Sicilian restaurant at corso Filippo Re Capriata 22 in Licata, and it holds two Michelin stars for 2026, recognized for excellent cooking. The kitchen is led by Pino Cuttaia, who builds his Sicilian menus around memory and a short list of carefully chosen ingredients.
Cuttaia calls memory his secret ingredient. He says each dish carries a little of it, drawing on childhood games and everyday scenes from a Sicily that has receded in time. The cooking works by subtraction. Few ingredients are paired with restraint, so the quality of the produce comes through clearly.
Three tasting menus structure the evening: L'Illusione at €150, Il mare inaspettato at €170, and Scala dei Turchi at €190, the last built around the produce of land and sea. Wine pairings are available with each, priced at €70, €85, and €100 for four, five, and six glasses. The à la carte list includes spaghettone with clams at €45 and a lamb shoulder with herbs at €45. In summer, the baked eggplant served as a carpaccio is the dish to order.
Recognition
Ambience
Details
History
Excellent cooking
The renovated dining room of La Madia marks a new direction for the restaurant. Natural materials, clean lines, and soft lighting define an essential yet contemporary space, perfectly aligned with the bright, positive phase Chef Pino Cuttaia is currently experiencing. At the height of his career, the chef is undergoing a true second youth that shines through powerfully in his dishes. Memory remains his indispensable ingredient: a memory of Sicily, of home cooking traditions, and of bold, distinct flavors that guide every move. Cuttaia works by subtraction, using a select few rigorously chosen ingredients and refined pairings that highlight the quality of the raw produce. Balance governs every dish, maintaining an immediate clarity that makes his cuisine straightforward while remaining at an exceptionally high level. Three tasting menus are offered: L'Illusione (€150), Il mare inaspettato (€170), and Scala dei Turchi (€190)—three culinary journeys that clearly articulate the chef’s vision. During the summer months, the baked eggplant served as a carpaccio stands out—a dish of remarkable excellence. La Madia is a must-visit destination for gourmets, yet remains approachable in both flavor and the interpretation of its dishes. It is a restaurant that blends seasoned expertise with vibrant energy, cementing Pino Cuttaia as one of the most authentic voices in contemporary Italian cuisine.
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