The success story of Piccola Cucina is, inevitably, the story of chef Philip Guardione, a true Sicilian who grew up in the shadow of Etna and is therefore an explosion of creativity in the kitchen.

Still a child, Philip – with enthusiasm and obvious talent – helps his grandmother prepare lunches for the “holidays”, Christmas, Easter and Sundays. It is she who will pass on to a very young Philip the secrets of true Sicilian cuisine.

A long and successful experience in Central Europe (Milan Four Seasons Hotel – Paris, Il Carpaccio; Taillevent), guest on numerous TV programs, Philip thus arrives in the United States.

“I had come to New York just for a visit, but the energy and dynamism of these people bewitched me. Today the Big Apple has become my city, where this unexpected adventure began, and my mission is to bring the pleasure of the flavors of my land here”.

Philip Guardione’s creative touch enhances the flavors of the Mediterranean in a unique experience of combinations and interpretations ready to captivate you thanks to the mix of ancient (and jealously secret) grandmother’s recipes and a personal and exciting reinterpretation of Sicilian flavors. Today Philip proposes the flavors of his creations in travel products, preserves ready to be shipped, and thus bring to your table the fragrant scent of a unique island.