16-08-2017
Domingo Schingaro, born in 1980, is chef at Due Camini in Savelletri di Fasano (Brindisi)
To be honest, who would have thought? Who would have imagined a cuisine of such standards? I still remember Andrea Ribaldone in the days at Identità Expo, when he told me of Domingo Schingaro, who was then his sous chef: «I found him at I Due Buoi in Alessandria. He was chef before I arrived. He had not reacted in front of a difficult situation. There were coaches of tourists coming at every hour, day and night, and he would prepare classic, rather banal dishes». The good Domingo had lost his heart, his passion. «I asked him to stay as sous, I knew there was a fire hidden in him, underneath the ashes». Now he’s burning again, indeed he is: and this happens at Due Camini [two fireplaces, what a coincidence] where he serves not just some of the best food in Apulia, but an absolute excellence.
The staff at Due Camini. The excellent Giuseppe Cupertino, the dark-dressed tall guy in the middle, takes care of the wine
Andrea Ribaldone and Domingo Schingaro
Onion and plum
Steak tartare with podolica beef, cozze pelose [mussels], barbecue sauce, sea urchins, mayonnaise with tomato water, powdered and roasted Regina tomato
Rabbit, anchovy sauce, endive, liver covered in hazelnuts
Spaghetto Cavalieri with allievi, broad bean cream and fresh broad beans
Raviolo with caciocavallo and Timut pepper
Potato gnocchi filled with sheep impignata, a centrifuge juice of friggitelli peppers, French beans with toasted sesame seeds and toasted sesame oil
Variation of asparagus
Wood pigeon, raw celeriac fermented in miso and burnt, beetroot sauce and gel, celeriac cooked at low temperature and burnt
Tiziano Mita
Buttermilk, lemon, lemon sorbet and ginger and powdered licorice
Yogurt and rhubarb
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief