Sicily Featured Chef: Lino Sauro

We’ve teamed up with award-winning chef Lino Sauro, from Olio Restaurant in Sydney’s new Kensington Street restaurant precinct. Lino has shared six rustic Sicilian recipes for you to recreate at home, each bringing out the best in the wine and showing you the warmth and passion of a Sicilian kitchen.
Clams

Capellini Pasta with Sea Urchin

Pairing: Cortese Vanedda 2016 Grillo Catarratto

Read the recipe for this exotic seafood paste and discover how easy it is to create impressive Sicilian cuisine at home. Pair it with a complex and aromatic white (like the "Vanedda" blend of Grillo and Catarratto from Cortese in the Sicily Tasting Pack) and you'll really be showing off.

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Other recipes in the Somm Guide to Sicily

Authentic and delicious Sicilian cuisine from award-winning chef Lino Sauro

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Lino

Profile: Lino Sauro

Chef Lino Sauro, born in the Sicilian village of Gangi to a family of farmers, still calls himself a “traditional village boy”. Having travelled around the globe alone since he was 15 years old, he is powered by his passion to bring Sicilian cuisine to the world.

He settled in Singapore and opened Gattopardo Ristorante di Mare in 2010, winning acclaim for his brand of cuisine and signature dishes, such as the Gambero Rosso (Sicilian red prawn) Ravioli, Salt-baked Sea Bass and Tagliolini all’uovo con I ricci di mare (egg tagliolini with Japanese sea urchin sauce). He’s paired this last dish with the Cortese Vanedda Grillo Catarratto blend and generously shared the secret recipe with us.

In 2016, Lino further spread the Sicilian gospel by opening Olio, his 100-seater restaurant in the redeveloped Kensington Street food precinct in Sydney. Guests here will discover traditional Sicilian food – a cuisine dominated by rustic seafood dishes thanks to the island’s prime position in the Mediterranean – with a modern and sophisticated twist. He relocated to Sydney in January 2019 to escape the heat and focus full time on Olio, so you will frequently see him putting the finishing touches to dishes in his modern open plan kitchen.

Lino loves social media and uses it actively to share snippets of his life – his children, his inspiration and producers he meets – but he remains very much a traditionalist when it comes to cooking: “Flavour always comes first.” He has also been invited to share his style of Sicilian cuisine at the Taiwan, Jakarta, Dubai, Kuala Lumpur and Ubud Food Festivals. For his efforts, he was awarded the ‘Chef’s Choice’ title at the World Gourmet Summit Awards of Excellence in 2016 and 2018 Restaurant of the Year at World Gourmet Summit Singapore.