Glocal Gourmet events encourage sustainable cuisine and Hit Chefs take this challenge together with their Michelin-starred colleagues by choosing local ingredients in season, thus directing us towards more healthy eating habits and decreased use of plastic.

The 4th Glocal Gourmet event will host:

Perla's restaurant Calypso, which has been awarded three toques by the Gault & Millau guide, ranks in the very top of Slovenia's restaurant offer. On 12 December it will be hosting Pino Cuttaia, Chef de Cuisine from Licata who runs the 2-Michelin-starred La Madia Restaurant. Perla's restaurant will be represented by Chef de Cuisine Dalibor Janačković and his team. They will prepare a top menu from local ingredients in season, accompanied by select local wine, recommended by Perla's sommeliers. The cherry on the cake will be represented by two excellent Chefs, Matjaž Šinigoj and Emanuele Scarello, who are also the ambassadors of Glocal Gourmet events.

The price of the 6-course menu prepared with local ingredients in season and local wine accompaniment is € 150 per person.

Booking from 24 Sep.

Book your dinner

SPECIAL HOTEL OFFER
Treat yourself to a totally carefree experience by choosing the package that includes the Glocal Gourmet dinner and an overnight stay at the Perla**** hotel.

Book package

Information:
marketing.perla@hit.si
t +386 5 336 36 62

PINO CUTTAIA - PRESENTATION

»I am 50 years old, have three kids, and own a wonderful restaurant called La Madia. I opened this restaurant with my wife in 2000 and was awarded my first Michelin star in 2006, while the second star came in 2009.
I was born in Licata, but my family moved to Northern Italy to the province Piemonte. I lived in Torino, studied there, and worked in a factory. At first cookery was only a pleasant passtime, but later on it turned into a profession. After having spent a lot of time in the ckitchens of numerous renowned restaurants, e.g. the »Il Sorriso« restaurant in the town of Soriso in Novara or the »Il Patio« restaurant in the town of Pollone in Biella, I returned to my home land Sicily.

A miracle happened there. I combined precision, which I learned while living in Northern Italy, to the warmth, passion, local ingredients, and recipes from the years spent in Sicily when I was a child. This is how my idea of a type of cuisine that rediscoveres memories and forms them into perfect dishes was born. These dishes celebrate the seasons and symbols of the gastronomic history of my people.

It is cuisine made of memories and I am happy that it has received so many aknowledgements from both the critics and the public. For my mozzarella-based dish called Nuvola I was awarded in 2013 the Pommery prize for best dish of the year from Guida Ristoranti of the L'Espresso 2013, while the Golosario guide awarded me the title of »Cook of the Year«. In 2014 then my »Uovo di seppia« (Cuttlefish egg) became the symbol of the yearly edition of a guide called Identità Golose.«