Uovo di Seppia is the name of a genius dish that has set a precedent. The author and the master is Pino Cuttaia, the two-starred chef who was twice recognized in his hometown Licata. After La Maida, a temple to gourmet cooking, Cuttaia wanted to open his laboratory and his shop and so Uovo di Seppia was born. Here you can buy the bread, the fresh pasta, the sauces made by the chef, the jam preserves, the desserts, gelatos and many other products selected personally by Cuttaia.
Saturday is the day for the arancine (do not miss the one with red mullet and anise), that naturally you can eat here at the nice little checked tables. Friday instead is the day for stuffed pasta. Try the tortelli ai tenuerumi di cucuzza.
Uovo di Seppia is a place that surprises. Coming here means entering into the world of one of the creative minds of our time, and you only need a bit of pocket change.
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