Vincenzo Candiano was born in Scicli (Rg); he graduated in 1998 at the hotel management school of Modica and since 2002 he works as a chef at the restaurant Locanda Don Serafino in Ragusa Ibla (Rg).
In 2006 he made an internship in the two-stars restaurant Da Caino in Montemerano (Gr – Tuscany), thanks to the chef Valeria Piccini. His way to work has always been characterised by passion and humility, allowing him to find inspiration from the simplest experiences. This led him to the finish line of the two Michelin stars, obtained first time in 2007 and then in 2013.
His cuisine has been appreciated in various parts of Italy and abroad, in Shanghai, New York, Dubai and Malta. Some of his recipes have been included in several cookbooks, Italian and not. Towards other, more experienced and titled colleagues, Candiano consider himself a self-taught, who has however become aware that every new dish expresses a highly personal style.
His cuisine, in fact, is based on the flavors and memories of the Sicilian tradition and, in particular, of the Hyblean one. To ensure it, he uses almost exclusively local raw materials, preparing regional dishes that have contemporary aesthetic and conceptual characteristics. One of the dishes that best represents him and thanks to which many guests have eaten at the Locanda Don Serafino is the “Fresh black spaghetti with urchins, ricotta cheese and cuttlefish“, in which the ricotta cheese creates a velvety balance with the strong and iodine taste of these urchins.
Throught his recipe, the Hyblean territory is strongly represented: an area in which there is the coexistence of both the maritime reality and the scents and the flavoring of the countryside.
