Borgo Egnazia is an anthology of Apulia in a microcosm made of calmness, futuristic spa experiences, millennial olive trees, sea and countryside. Yet it is Domenico Schingaro who brought here the luxury of the most authentic Apulian flavours.
Drawing from his childhood, he’s found the joy of sweetbread, the pride of offal, of poor legumes. Authentic ingredients that made superstars and gourmands go crazy, ready to exchange their kingdom for a dish of Tripe, octopus and beans. This without forgetting some vegan virtuosities, as in the case of the Turnip tagliatelle, caper colatura, pine nuts, raisins and wild fennel.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
Ristorante con camere
