Marco Massaia
Marco Massaia
Gagini
Palermo
A new season of excitement, innovation and sharing opens at Palermo’s Gagini restaurant with the arrival of chef Marco Massaia.
Born in 1987 in Turin and graduated in Law, Marco Massaia has transformed his passion for food into a life and professional journey that has led him to discover Italy’s culinary roots. Strongly attached to country cuisine and the valorisation of local raw materials, Massaia has been able to express his own unique style by combining innovation, aesthetics and conviviality.
Marco Massaia marks an important turning point for the Gagini and for the entire gastronomic scene in Palermo. The new chef aims to create a bridge between the refinement and codes of haute cuisine and the warm and convivial attitude that characterises the philosophy of the restaurant and all the activities of Virga & Milano.
Born in 1987 in Turin and graduated in Law, Marco Massaia has transformed his passion for food into a life and professional journey that has led him to discover Italy’s culinary roots. Strongly attached to country cuisine and the valorisation of local raw materials, Massaia has been able to express his own unique style by combining innovation, aesthetics and conviviality.
Marco Massaia marks an important turning point for the Gagini and for the entire gastronomic scene in Palermo. The new chef aims to create a bridge between the refinement and codes of haute cuisine and the warm and convivial attitude that characterises the philosophy of the restaurant and all the activities of Virga & Milano.
