Sapio

The story

Sapio: Modern Sicilian Cuisine with a Michelin Star in Catania

A Michelin Star for Catania

Since opening in 2016, Sapio has been a driving force in Catania’s fine dining scene. Chef Alessandro Ingiulla, alongside his partner Roberta Cozzetto, earned a Michelin star in 2018, making him the youngest chef in Italy to receive the honor at just 25. The recognition helped put the city on the map for culinary travelers.

The Chef and His Philosophy

Ingiulla’s cooking is deeply personal. “For me, cooking is making the guest perceive my call to my land,” he says. “We want to tell the story of Etnean cuisine in our own way. We look forward, yes, but we take care of what lies behind. We stand on the shoulders of giants.” His journey began in his grandmother Alfina’s kitchen, then took him to Austria and France before returning to Catania to open Sapio.

From Farm to Table

The restaurant’s modern Sicilian cuisine is built on ingredients from Ingiulla’s own farm in Santa Maria di Licodia, on the slopes of Mount Etna. The volcanic soil and varying altitudes yield olives for the estate’s Elaia oil, along with ancient apple and pear varieties, cherries, almonds, and citrus. This farm-to-table approach ensures that every dish reflects the unique terroir of Etna.

A New Home

In 2023, Sapio moved to a new location in Piazza Antonino Gandolfo, in the historic heart of Catania. The space, designed by the chef’s brother, architect Daniele Ingiulla, takes movement as its guiding theme. The baroque surroundings of the nearby Via Sangiuliano add to the sense of place.

Sustainability and Care

Beyond the kitchen, Sapio is committed to sustainability. The Del Verde initiative focuses on reducing water and plastic use, and the restaurant maintains its own garden. It’s a philosophy that extends from the plate to the planet.

The Experience

Guests praise the attentive service and the refined yet welcoming atmosphere. The tasting menus showcase the chef’s creativity and respect for tradition, with each dish presented with precision. The wine list, with a strong focus on Etna’s volcanic wines, completes the journey.