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Andrea Macca

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It is not by chance the arrival of Andrea Macca in the Firriato family. Coming from Carlentini, a small town on the slopes of the Iblei Mountains, the young and enterprising chef arrives in the Baglio Sorìa restaurant after an important journey, interwoven between apprenticeships and sacrifices, research into preparation techniques and a deep knowledge of the raw materials of the territory can offer. An ardent lover of that gourmet culture capable of elevating the kitchen, transforming its dishes into something higher, a culinary art.
A path that comes from love, the spark of which ignited far away, during the experience as a member of high-class cuisine, where it comes into contact with the world of raw materials and which is strengthened, until it becomes a flame, thanks to other encounters with personalities and the attendance of environments that consolidate this passion.
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It is not by chance the arrival of Andrea Macca in the Firriato family. Coming from Carlentini, a small town on the slopes of the Iblei Mountains, the young and enterprising chef arrives in the Baglio Sorìa restaurant after an important journey, interwoven between apprenticeships and sacrifices, research into preparation techniques and a deep knowledge of the raw materials of the territory can offer. An ardent lover of that gourmet culture capable of elevating the kitchen, transforming its dishes into something higher, a culinary art.
A path that comes from love, the spark of which ignited far away, during the experience as a member of high-class cuisine, where it comes into contact with the world of raw materials and which is strengthened, until it becomes a flame, thanks to other encounters with personalities and the attendance of environments that consolidate this passion.

Then, an important turning point in the city of Ragusa in the Duomo restaurant: with this collaboration, Andrea Macca learns how to reinterpret the authenticity of traditional preparations in the style of an elite restaurant, the culmination of long years of study and research in which the chef has combined his own experimental vein to the history of the tradition of Italian and Sicilian dishes. In 2013, Andrea Macca came in the kitchen of DonnaCarmela, the restaurant of the homonymous Boutique Resort in the province of Catania and of which he became resident chef.

After five years, he begins a new professional challenge by collaborating with Firriato Hospitality Wine Resorts. Andrea is always animated by the same spirit of innovation but with new motivations. Telling the most authentic gastronomic Sicily and the most sought-after food-wine combinations.

 

Then, an important turning point in the city of Ragusa in the Duomo restaurant: with this collaboration, Andrea Macca learns how to reinterpret the authenticity of traditional preparations in the style of an elite restaurant, the culmination of long years of study and research in which the chef has combined his own experimental vein to the history of the tradition of Italian and Sicilian dishes. In 2013, Andrea Macca came in the kitchen of DonnaCarmela, the restaurant of the homonymous Boutique Resort in the province of Catania and of which he became resident chef.
After five years, he begins a new professional challenge by collaborating with Firriato Hospitality Wine Resorts. Andrea is always animated by the same spirit of innovation but with new motivations. Telling the most authentic gastronomic Sicily and the most sought-after food-wine combinations.

 

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