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Casamatta Restaurant - Manduria (TA)

The Casamatta restaurant led by Chef Pietro Penna, Michelin Star and Green Star for sustainable zero-mile cuisine, is located in an oasis of peace in Salento within the magnificent Vinilia Wine Resort of which you will find a rich reportage in lemilleUnanotte: an early twentieth century castle that combines the grandeur of historic architecture with a contemporary, eclectic design with great personality. To access the restaurant rooms, you will pass through the Reception and walk through the halls of the Vinilia Wine Resort, immersing yourself in an eclectic dimension, designed to prepare the guest for an unconventional sensorial experience. The restaurant room hosts a series of material tables from different eras and styles, placed together in a casual manner and set up with ultra-modern chairs of Northern European taste. The lighting is made from pieces of traditional Apulian lights from the 1950s, placed in a completely unusual and innovative way. A large artisanal ...

Ristorante Cibus - Ceglie Messapica (BR)

The Cibus restaurant, located in an evocative former 15th century Dominican convent in the heart of the historic center of Ceglie Messapica, is a true temple of regional gastronomy, a member of the "Premiate Trattorie Italiane" circuit, an association that brings together the custodians of tradition and genuine Italian hospitality.
Let's leave it to the Patron Lillino Silibello himself to clarify the meaning of the epigraph "Dissident Cuisine": "The dissidence of a cuisine begins from the bottom: from the earth, from the hands, from the effort. The disagreement with industrial logic is manifested in the use of ancient varieties of raw materials and in the search for purely traditional transformation processes, the result of meetings between farmers and artisans. We remain in this position to allow you to taste forgotten flavours. This is for us, the cuisine dissident".
At the Cibus restaurant we lived a rich and stimulating gastronomic experience, cultured and refined in a unique environment permeated with history, pampered by an attentive and friendly service.
The kitchen line is a true hymn to tradition, with perfectly calibrated preparations supported by a solid and mature technique. 0 km raw materials - ancient grains, sourdough and traditional seeds - selected from farms, livestock farms and farmers, give life to dishes that tell ancient stories and aim to revive forgotten flavours.
Angelo "Lillino" Silibello is the soul of the restaurant, the guardian and the "prophet" of the cuisine of the Itria Valley. Together with his wife Angela Amico and his children, present in the dining room and kitchen, he has transformed his restaurant into a true temple of biodiversity and Apulian gastronomic memory.
Defined as a "dissident restaurateur", Lillino fights industrial logic to give voice to small artisans, farmers and the forgotten flavors of the territory.
His is a frank, kind and deeply cultured welcome, capable of combining the sacredness of the raw material with his boundless passion for great jazz.
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