“This restaurant is off the beaten path but worth every effort to find. At the helm, Pino Cuttaia has been distinguished with his simple, yet creative cooking. When I first dined there in 2013, the restaurant was practically undiscovered. Now, it is recognised to be at the forefront of innovation for Sicilian cuisine, alongside Il Duomo’s Cicco Sultano. I am particularly impressed by the Caprese cloud, red mullet arancino and octopus on the rock. The city of Licata is located by the coast and has little to offer compared to other Sicilian towns. But for the food, one must specifically make a trip to taste.”

Ristorante La Madia
Address: Corso Filippo Re Capriata, 22, 92027 Licata AG, Italy, +39 0922 771443

“This is where to find the best pasta and local seafood you’ll probably have. Located between Catania and Siracusa, this hidden gem is tucked away in a remote coastal village, unmissable by the sea. In my opinion, the pasta here is unrivalled, coupled with exceptionally fresh seafood. Dishes here depend heavily on the catch of the day hence there isn’t a menu per se to follow. I recommend starting with a platter of raw seafood, like some fresh prawns or fish carpaccio. Then, the fried seafood and of course, seafood pasta are also must-haves. Despite the secluded location, in the middle of nowhere, the special detour is worth it. Plus, who doesn’t want to dine in a dreamy Italian terrace right next to the sea?”

Trattoria I Rizzari
Address: Via Libertà, 63, 96011 Brucoli SR, Italy, +39 0931 982709

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“This is where to go for an authentic taste of Sicilian cooking from the hinterlands of Sicily. Majore is sequestered away in Chiaramonte Gulfi, which is certainly less touristy, offering a different side of Sicily one doesn’t usually get to see. Once you enter, it is as if you stepped back in time for over 80 years. And there’s a real emphasis on serving up real Sicilian rural cuisine, only using local produce for their speciality dishes. This part of town is located up on the hills hence the cuisine features more meats and vegetables instead of seafood. The must-try dish is the ravioli with pork ragú, homemade salame and risotto. Majore will always hold a special meaning to me. No doubt, the cuisine is extremely simple but it is done with the heart.”

Ristorante Majore
Address: Via Martiri Ungheresi, 12, 97012 Chiaramonte Gulfi RG, Italy, +39 0932 928019

“This isn’t a restaurant but my go-to spot for all things tuna. Located in Marzamemi, a beautiful port town, Adelfio produces everything onsite and you can still see the production. There are two things you must pick up when you’re here: tuna bottarga and Pachino sundried tomatoes. Both are perfect companions as pasta condiments, especially olive oil-based or tomato-based pasta sauces. I usually enjoy the tuna bottarga simply grated on aglio e olio, with a ton of parsley and a bit of chilli. For the Pachino sundried tomato, they must be re-hydrated with a short boil and then preserved in oil, spices and herbs for a while before usage. 

This part of town is known for its abundance of beautiful products and crafts from local producers so keep your eyes peeled. After walking around the port, consider stopping for lunch at the captivating Taverna La Cialoma, an al-fresco Italian restaurant by the sea.”

Adelfio Conserve di Marzamemi
Address: Via Marzamemi, 7, 96018 Pachino SR, Italy, +39 0931 841169

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