Chef Andrea Macca has conquered the Firriato family with his extraordinary curriculum made of research into preparation techniques and in-depth analysis of the raw materials of the territory. Born in Carlentini, a small community on the slopes of the Iblei Mountains, he immediately distinguished himself for his skills with an important professional career, interwoven with apprenticeship and sacrifices. His experience in the kitchens of Baglio Sorìa begins in 2018 after an important journey that originates in the city of Ragusa in the Duomo restaurant. In 2013 he entered the kitchen of “DonnaCarmela”, the restaurant of the homonymous Boutique Resort in the province of Catania and of which he became the Resident Chef. Currently he is divided between Baglio Sorìa and, since 2021, he is in charge of the kitchen of another jewel of Firriato Hospitality: La Riserva Bistrot di Cavanera on the slopes of the Etna volcano in the territory of Castiglione di Sicilia. Macca is an ardent lover of that gourmet culture capable of elevating cuisine, transforming his dishes into something higher that becomes a true ‘culinary art’. He has learned how to reinterpret the genuineness of traditional preparations in the style of a gourmet restaurant, the culmination of long years of study in which he has combined his experimental vein with the history of the tradition of Italian and Sicilian dishes. Divided between the west and east coasts, he began a virtuous path to tell, with the same spirit but with new motivations, the most authentic Sicily, improving his idea of cooking more and more. The main objective of his activity is the enhancement of local cuisine using distinctive elements such as respect for the seasonality of raw materials and cutting-edge cooking techniques such as “agro-fermentation”. The most authentic lovers of Sicilian gastronomy can only consider a stop at Baglio Sorìa or Cavanera Etnea to savor and delight the senses with the menus proposed by Andrea Macca because every single dish is prepared to enhance the typical taste of the recipes of the culinary tradition. of the Island reinterpreted in a more contemporary style. At Baglio Sorìa the menu is oriented to the flavors of the Mediterranean sea. The dishes are enhanced by the harmony of the aromas and the refinement of the combinations. Regional specialties made with unique and rare products from the Island’s Slow Food Presidia. The fish of the Mediterranean reigns supreme on the menu and Andrea Macca’s style is able to transform even the simplest raw materials into gourmet dishes. The Cavanera Etnea menu was born with the same love for the territory. On the volcano the proposal is declined to the preparation of meat dishes, pasta and cheeses typical of the area. The refined style is always the same but, in the Bistrot, the menu follows a different path to offer the authenticity of the flavors and tradition of a territory so special and dear to the inhabitants of the island. Etna does not allow compromises, it is nature that establishes the rules and traditional recipes reflect the typical characteristics of this enchanted place with the scents and flavors of a mountain that is reflected in the Ionian sea.
The story of authentic Sicily
DISCOVER
Chef Andrea Macca
Chef Andrea Macca
Chef Andrea Macca has conquered the Firriato family with his extraordinary curriculum made of research into preparation techniques and in-depth analysis of the raw materials of the territory. Born in Carlentini, a small community on the slopes of the Iblei Mountains, he immediately distinguished himself for his skills with an important professional career, interwoven with apprenticeship and sacrifices. His experience in the kitchens of Baglio Sorìa begins in 2018 after an important journey that originates in the city of Ragusa in the Duomo restaurant. In 2013 he entered the kitchen of “DonnaCarmela”, the restaurant of the homonymous Boutique Resort in the province of Catania and of which he became the Resident Chef. Currently he is divided between Baglio Sorìa and, since 2021, he is in charge of the kitchen of another jewel of Firriato Hospitality: La Riserva Bistrot di Cavanera on the slopes of the Etna volcano in the territory of Castiglione di Sicilia. Macca is an ardent lover of that gourmet culture capable of elevating cuisine, transforming his dishes into something higher that becomes a true ‘culinary art’. He has learned how to reinterpret the genuineness of traditional preparations in the style of a gourmet restaurant, the culmination of long years of study in which he has combined his experimental vein with the history of the tradition of Italian and Sicilian dishes. Divided between the west and east coasts, he began a virtuous path to tell, with the same spirit but with new motivations, the most authentic Sicily, improving his idea of cooking more and more. The main objective of his activity is the enhancement of local cuisine using distinctive elements such as respect for the seasonality of raw materials and cutting-edge cooking techniques such as “agro-fermentation”. The most authentic lovers of Sicilian gastronomy can only consider a stop at Baglio Sorìa or Cavanera Etnea to savor and delight the senses with the menus proposed by Andrea Macca because every single dish is prepared to enhance the typical taste of the recipes of the culinary tradition. of the Island reinterpreted in a more contemporary style. At Baglio Sorìa the menu is oriented to the flavors of the Mediterranean sea. The dishes are enhanced by the harmony of the aromas and the refinement of the combinations. Regional specialties made with unique and rare products from the Island’s Slow Food Presidia. The fish of the Mediterranean reigns supreme on the menu and Andrea Macca’s style is able to transform even the simplest raw materials into gourmet dishes. The Cavanera Etnea menu was born with the same love for the territory. On the volcano the proposal is declined to the preparation of meat dishes, pasta and cheeses typical of the area. The refined style is always the same but, in the Bistrot, the menu follows a different path to offer the authenticity of the flavors and tradition of a territory so special and dear to the inhabitants of the island. Etna does not allow compromises, it is nature that establishes the rules and traditional recipes reflect the typical characteristics of this enchanted place with the scents and flavors of a mountain that is reflected in the Ionian sea.
