Massimiliano Conti

At La Ciccia, Massimiliano Conti has held both the founding and kitchen-side roles since 2006. That continuity matters in Sardinian cooking: the restaurant’s identity sits with the person who set the standard and kept it in place.

The work here is carried by a founder who also cooks the menu. In Massimiliano Conti’s case, that means La Ciccia is not just owned from afar; the restaurant’s direction and daily cooking remain tied to the same hand.

The signature plate list at La Ciccia points to a Sardinian register: spicy baby octopus stew, artisanal fusilli sea urchin tomato grated tuna heart, and malloreddus Campidanese. In Massimiliano Conti’s kitchen, the names alone signal a menu built around regional pasta, seafood, and direct seasoning.